Saturday, December 1, 2012

french onion tart

My sister-in-law gifted me a magazine subscription a couple of months ago and in this month's issue, this recipe caught my eye. Last Sunday, while I was making something else, I made my version of this tart for one of our weeknight suppers. I made my trusty tart shell and filled it with the sauteed onions, cheese and eggy milk and cream mixture. It smelt divine while baking and when we ate it, it did taste divine.

French Onion Tart (adapted from Chatelaine)
1 1/2 c flour
1 tsp salt
1/2 c butter, cold, diced
1 egg
4 tbsp cold water
2 tbsp dijon mustard
1 tbsp vegetable oil

1 red onion, sliced
4 shallots, peeled and sliced
1/2 tsp salt
1/2 tsp granulated sugar
4 eggs
1/2 cup 35% cream
1/4 cup milk
2 cups grated gruyère
1/2 tsp dried thyme
Preheat oven to 400F.

Place flour and salt in the bowl of a food processor. Whiz briefly to mix. Add the butter and pulse until the butter is distributed through the flour. Whisk the egg and 2 tbsp of cold water together and add into the flour. Add more water by tablespoonful until the mixture forms into a ball of dough. Dump onto a floured counter and roll into a circle big enough to fit into your tart pan. Press the dough into the tart pan, rolling off the excess. Dimple the dough with your fingertips and brush about 2 tbsp of dijon mustard over the bottom.

Heat a large non-stick frying pan over medium. Add oil, then onions and shallots. Cook, without stirring, for 5 min. Reduce heat to medium-low. Add salt and sugar. Season with pepper. Cook, stirring often, until onions turn deep brown, 6 to 12 more min. Set aside.

Whisk eggs with cream and milk in a medium bowl until smooth. Set aside.

Sprinkle half of cheese, then onion mixture over warm crust. Add egg mixture. Sprinkle with remaining cheese, then thyme.

Bake in centre of oven until top is firm, about 35-40 mins. Transfer to a rack. Let tart rest 10 min before serving.

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