Onion tart is a traditional dish in Alsace, Germany as well as northern Switzerland. This tart recipe, which comes from the town of Schaffhausen in Switzerland, where it is called “
A very easy-going dish when accompanied by a tasty salad, like the Arugula and Carrot Salad with Pecans and Blue Cheese and a crisp, light white wine.
Yield: 4 – 6 servings
Time: 60 minutes using ready-made shortcrust pastry.
Ingredients:
- savory shortcrust pastry to fit a 10-inch (24 cm) tart pan with a removable bottom – for ingredients click here
- 3 oz (85 g) Speck or bacon, finely chopped
- 3 Tbsp butter, unsalted
- 1 1/2 lb (675 g) white onions (about 3), finely chopped
- 1/2 cup (120 ml) crème fraîche
- 1/2 cup (120 ml) heavy cream
- 3 eggs
- 3 oz (85 g) grated Gruyère or Swiss cheese
- freshly ground black pepper
- a pinch freshly grated nutmeg and
- kosher salt to taste
- Cayenne pepper
Preparation:
If you prepare your own savory shortcrust pastry let it rest in the fridge for a while – you find the recipe here. I normally use ready-made shortcrust pastry from Publix or Trader Joe’s.
Cook bacon in a saucepan over medium heat until crisp, about 7–8 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Discard bacon fat and add butter. Add onions and season with salt. Reduce heat to low and cook, stirring until lightly browned, 15 minutes. Let cool.
Whisk milk, crème fraîche, and eggs in a bowl add reserved bacon and onions along with cheese. Season with salt, pepper, and nutmeg.
Pour filling into tart and place on a baking sheet. Bake until filling is golden brown and set, 45–50 minutes. Transfer tart to a wire rack to let cool completely before slicing and serving.
