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Onion Tart (Tarte aux Oignons)

MyCookbook Recipe Database
MyCookbook Member: tbsg
Recipe Category: Appetizer
Recipe Preparation Level: moderate
    Tarte aux Oignons (Onion Tart)
    Serves 6 to 8

    Tart Crust
    2 c All-purpose Flour
    1 tsp Salt
    4 Tbs (1/2 stick) unsalted butter, chilled and diced      
    1/2 c Cold Water
                 
    Onion Filling
    2 Tbs Olive Oil
    3 large Yellow Onions, chopped
    1/2 c Heavy Cream
    1 whole Egg
    Freshly ground Black Pepper to taste
    Dash of Nutmeg (optional)

    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 egg 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, Serve hot.

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