Basic Professional French Cooking

Tarte à l’Oignon

Onion Tart

Ingredients

Pâté Brisée Salée

100 g Flour

50 g Butter

3 g Salt

.5 Egg

5 ml Water

5 g Butter for tart ring

25 g Flour for tart ring

Garnish

400 g Onions, emincer

20 g Butter

40 g Slab Bacon, lardons

10 g Vegetable Oil

Custard

1/8 liter Milk

1/8 liter Cream

1 Egg

1 Egg Yolk

Salt and Pepper

Nutmeg

Parley Sprigs for garnish

1 Egg for egg wash

Procedure

1. -Make Pâté Brisée Salée and let rest for 30 minutes.
   

2. -Roll out the dough and place is a small tart ring. Decorate borders and refrigerate until cold.
   

3. -Peel and finely slice the onions, reserving 1/2 onion for garnish.
   

4. -Cook the bacon in oil until lightly brown. Remove and reserve.
   

5. -Sweat the onions and butter and bacon fat for about 30 minutes. Do not brown. Remove, cool and set aside.
   

6. -Slice the 1/2 onion for garnish into 1/4” rondelles. Sauté gently in a hoy pan until nicely brown. Reserve.
   

7. -Cook the pastry ‘a blanc’; Line with parchment and fill with beans. Bake is a preheated 375 F oven for about 8 minutes until the surface of the pastry is dry. Remove beans and parchment and continue to cook until the surface is very lightly browned. Meanwhile, prepare the custard.
   

8. -Spread the onions and bacon in the bottom of the tart shell. Pour the custard mixture on top and arrange the onions garnish.
   

9. -Bake at 325 F for about 30 - 35 minutes. 2/3 of the way through the baking, remove the ring and brush the crust with egg wash so it browns nicely.
   

10. -Serve warm in wedges, garnish with parsley sprigs.

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