Onion Tart
Great deal at the green grocer on onions so I bought a bunch and needed a great recipe to use some of them up. This one is a winner. These onions were extremely watery so it took quite a bit of time to sweat them so I changed up the recipe a little and it came out just fine.
Ingredients for Onion Tart
- 1½-2 pounds Spanish Onions thinly sliced
- ¼ pound bacon diced
- 2 cloves garlic finely chopped
- 2tbs butter + 1 tbs olive oil
- 2 eggs
- ½ cup half & half or heavy cream
- salt & pepper
- ¼ tsp nutmeg
- ¼ flaky pie dough recipe*see note below
Directions for Onion Tart
Take ¼ of the flaky pie dough recipe and roll it out to fit a 9 inch pie plate or a 10 inch tart pan with removable sides. If using the tart pan the cooking time will be slightly less. Place the dough in the pan and crimp edges.
In a small pan on medium heat cook the bacon until bacon is crisp and most of the fat is rendered.
In a pan big enough to accommodate all the onions place the 2 tbs of butter and the 1 table of olive oil, melt. Add the onions and cook on medium to medium high heat until all the moisture is evaporated and the onions begin to brown. When the onions begin to brown add the bacon and bacon fat and mix well and continue to cook until the onions are a golden color. Remove from the heat and stir in the garlic. Set aside to cool slightly.
Preheat oven to 350°
In a large bowl place the cream and the eggs and salt & pepper and nutmeg and mix thoroughly. Add the onion mixture and combine. Pour into the prepared pie shell and bake for 30 – 45 minutes until eggs are set and the mixture is firm and the edges of the tart shell are nicely browned.
Serve hot, with sour cream or creme fraîche on the side.
*You can acces the flaky Pie dough recipe by using the “search my site” bow on the front page or by this link http://www.rantsravesandrecipes.com/flaky-pie-crust/
Here are a few items to help make this recipe:
Chicago Metallic Non-Stick 10-Inch Quiche Pan
All-Clad 5112 Stainless 12-Inch Fry Pan
Duralex Lys Stackable 10-Piece Bowl Set
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- 1½-2 pounds Spanish Onions thinly sliced
- ¼ pound bacon diced
- 2 cloves garlic finely chopped
- 2tbs butter + 1 tbs olive oil
- ¼ tsp nutmeg
- 2 eggs
- ½ cup half & half or heavy cream
- salt & pepper
- ¼ flaky pie dough recipe
- Take ¼ of the flaky pie dough recipe and roll it out to fit a 9 inch pie plate or a 10 inch tart pan with removable sides. If using the tart pan the cooking time will be slightly less. Place the dough in the pan and crimp edges.
- In a small pan on medium heat cook the bacon until bacon is crisp and most of the fat is rendered.
- In a pan big enough to accommodate all the onions place the 2 tbs of butter and the 1 table of olive oil, melt. Add the onions and cook on medium to medium high heat until all the moisture is evaporated and the onions begin to brown. When the onions begin to brown add the bacon and bacon fat and mix well and continue to cook until the onions are a golden color. Remove from the heat and stir in the garlic. Set aside to cool slightly.
- Preheat oven to 350°
- In a large bowl place the cream and the eggs and salt & pepper and mix thoroughly. Add the onion mixture and combine. Pour into the prepared pie shell and bake for 30 - 45 minutes until eggs are set and the mixture is firm and the edges of the tart shell are nicely browned.
- Serve hot with sour cream or creme fraîche on the side.
Based on 1 Review(s)
I love onions Do you slice the onions thin?