Tarte aux oignons (onion tart)

Yield: 6 To 8

Measure Ingredient
2 cups All-purpose Flour
1 teaspoon Salt
4 tablespoons (1/2 stick) unsalted Butter; chilled and diced
½ cup Cold Water
2 tablespoons Olive Oil
3 larges Yellow Onions; chopped
½ cup Heavy Cream
1 \N Whole Egg
\N \N Freshly ground Black Pepper to taste
1 dash Nutmeg; (optional)

We're not so far gone that we're ready for Tarts Anonymous, but we think you'll find that tarts make a wonderful finish to a fine French meal. A thin layer of puff pastry and a bit of fruit or vegetable can be transformed into an elegant dessert, which we're serving at our birthday bash for Recipe-a-Day this weekend.

Today's recipe is readily prepared if you assemble your mise-en-place, now.

(Mise-en-place defined: French cooking methodry whereby you arrange each ingredient in the portion and sequence you'll require it to prepare your recipe.)

In a large mixing bowl, sift the flour and salt together. Using either your fingertips, a fork, or a pastry blender, quickly work the chilled butter pieces into the dry ingredients until the mixture appears crumbly. Stir in the cold water and mix quickly to form a soft dough. Do not over mix, or your pastry will be tough and chewy. Shape the pastry into a ball and flatten it slightly. Wrap it in plastic and chill for at least one hour.

Preheat the oven to 375-F degrees.

In a large sauté pan, warm the olive oil over medium heat. Add the onions and sauté for about 15 minutes, or until lightly browned. Transfer the sautéed onions to a large mixing bowl.

In a small mixing bowl, beat the heavy cream and eggs together. Add the onions, stirring as you go to thoroughly combine all ingredients. Season to taste with a dash of salt, pepper, and nutmeg (optional). Set aside and reserve.

On a lightly floured surface, roll out the pastry into a large circle, about 10 inches in diameter. Transfer the pastry to an 8 or 9 inch tart pan, preferable with a removable bottom. Gently fit the pastry into the pan and trim off any excess. Spoon the onion filling into the pastry shell and bake for 25 to 35 minutes, or until well browned.

Remove the onion tart from the oven and let stand for about 5 minutes to set, then cut into wedges and serve hot. You may elect to serve the onion tart as a side dish to the main course, or as a dessert. It's the cook's choice as to when you desire to serve it to guests.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Oct 5, 1998, converted by MM_Buster v2.0l.

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