Tarte Aux Oignons
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 dough (pâte brisée, in my recipes)
- 1 kg onion (s) (vegetable onions)
- 3 tablespoon butter
- 1 pinch nutmeg, freshly grated
- 1 teaspoon caraway seeds
- salt
- Pepper, freshly ground
- 20 g flour
- 2 egg (s)
- 100 g crème fraîche
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut into fine rings. Melt 2 tablespoons butter in a saucepan and stew the onion rings over a moderate heat until translucent, do not brown too much. Season with nutmeg, salt, pepper and caraway seeds, then dust with flour and mix well. Take the pot off the stove and let it cool for a few minutes.
- Whisk eggs and crème fraîche and fold into the onion mixture. Preheat the oven (220 ° C).
- Briefly knead the cool dough with your hands, press it flat and line a greased springform pan (28 cm diameter) with it. Pull up the edge by approx. 3 cm.
- So that the base becomes tender, it should be pre-baked. Prick a few times with a fork, cover with aluminum foil, pour in dried peas or beans and bake in the oven on the lower rail for about 12 minutes. Remove the legumes and foil and put the pan in the oven for a few more minutes, until the bottom begins to brown slightly.
- Now distribute the onion mixture on the pre-baked base and bake the tart in the oven at 220 ° C on the middle rack for 30 minutes until golden brown.
- Most quiches or tarts are eaten lukewarm, but they also taste very good cold.
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