Alsace Onion Tart Recipes

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ALSACE ONION TART (TARTE à L'OIGNON)



Alsace Onion Tart (Tarte à l'Oignon) image

A savory onion tart that is perfect for a brunch or appetizer

Provided by Pat Nyswonger

Categories     Appetizers

Time 1h45m

Number Of Ingredients 15

2 cups all-purpose flour, plus more for dusting
¾ teaspoon salt
1-1/2 sticks of cold butter, cut into cubes
5 tablespoons ice water
1 teaspoon cider vinegar
4 bacon slices (1/4 lb), cut crosswise into ⅛- to 1/16-inch-wide strips
2 lb onions, halved lengthwise and very thinly sliced crosswise (10 cups)
1¼ teaspoons salt
1 teaspoon black pepper
1 cup heavy cream
4 extra large eggs
2 egg yolkes
½ teaspoon freshly grated nutmeg
2 tablespoons minced fresh thyme
1/2 cup grated Gruyere cheese

Steps:

  • Blend flour and salt together in a large bowl. Cut in the butter using a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Mix the vinegar and 5 tablespoons of ice water together and drizzle evenly over the flour mixture and gently stir with a fork
  • Squeeze a small handful: If it doesn't hold together, add more ice water, ½ tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
  • Turn out mixture onto a lightly floured surface. Gather dough together with pastry scraper and press into a ball, and then flatten into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
  • Roll out dough on a floured surface with a floured rolling pin into a 15-inch round and fit into a 11″ tart pan, lifting and gently pressing into the pan. Trim excess dough, leaving a ½-inch overhang, then fold overhang over pastry and press against side to reinforce edge. Lightly prick bottom with a fork and chill until firm, about 30 minutes. (If using a tart pan with a revomable bottom place the pan on a baking sheet when putting it into the oven).
  • Put oven rack in middle position and preheat oven to 400°F.
  • Line chilled shell with foil and fill with pie weights. Bake until pastry is set and pale golden along rim, 15 to 20 minutes. Carefully remove foil and weights and bake shell until golden all over, 10 to 15 minutes more. Transfer baked shell to a rack to cool. (Reduce oven temperature to 375 degrees)
  • Place the bacon into a cold skillet, and cook over medium heat until browned. Remove bacon from skillet and drain on paper towels, reserve 4 tablespoons of the bacon fat.
  • Add sliced onions to the skillet with the reserved bacon fat and cook onions with ¾ teaspoon salt and ½ teaspoon pepper over moderate heat, stirring, until just wilted, about 2 minutes. Cover skillet with a lid and continue to cook, stirring frequently until onions are very soft and pale golden, about 20 minutes. Stir in bacon, then remove from heat and cool completely.
  • Whisk together the cream, eggs and yolks, nutmeg, thyme, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper in a large bowl, then stir in onions.
  • Pour filling into tart shell, spreading onions evenly, sprinkle ½ cup of grated Gruyere cheese evenly over the top and bake until filling is set and top is golden, 40 to 50 minutes. Serve warm or at room temperature

Nutrition Facts : Calories 193 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 324 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

ALSACE ONION TART



Alsace Onion Tart image

For decades, the restaurant Lutèce-with chef André Soltner behind the stove-was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the inspiration for this version.

Categories     Egg     Onion     Appetizer     Bake     Dinner     Lunch     Bacon     Spring     Party     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 main-course or 10 first-course servings

Number Of Ingredients 19

For pastry
2 cups all-purpose flour
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1/4 cup vegetable shortening
1/2 teaspoon salt
4 to 5 tablespoons ice water
For filling
4 bacon slices (1/4 lb), cut crosswise into 1/8- to 1/16-inch-wide strips
3 tablespoons unsalted butter
2 lb onions, halved lengthwise and very thinly sliced crosswise (10 cups)
1 1/4 teaspoons salt
1 teaspoon black pepper
1 cup crème fraîche or heavy cream
4 large eggs
1/2 teaspoon freshly grated nutmeg
1 11-inch tart pan (1 1/4 inches deep) with a removable bottom
N/A pie weights or raw rice
Special Equipment
a pastry scraper; an 11-inch tart pan (1 1/4 inches deep) with a removable bottom; pie weights or raw rice

Steps:

  • Make pastry:
  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
  • Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
  • Turn out mixture onto a lightly floured surface and divide into 6 equal portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with pastry scraper and press into a ball, then flatten into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
  • Roll out dough on a floured surface with a floured rolling pin into a 14-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang over pastry and press against side to reinforce edge. Lightly prick bottom with a fork and chill until firm, about 30 minutes.
  • Put oven rack in middle position and preheat oven to 400°F.
  • Line chilled shell with foil and fill with pie weights. Bake until pastry is set and pale golden along rim, 15 to 20 minutes. Carefully remove foil and weights and bake shell until golden all over, 10 to 15 minutes more. Transfer shell to a rack. (Leave oven on.)
  • Prepare filling while shell bakes:
  • Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer bacon with a slotted spatula to paper towels to drain and pour off bacon fat. Add butter to skillet and cook onions with 3/4 teaspoon salt and 1/2 teaspoon pepper over moderate heat, stirring, until just wilted, about 2 minutes. Cover surface of onions with a round of parchment or wax paper (or cover skillet with a tight-fitting lid) and continue to cook, lifting parchment to stir frequently, until onions are very soft and pale golden, about 20 minutes. Stir in bacon, then remove from heat and cool 10 minutes.
  • Whisk together crème fraîche, eggs, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl, then stir in onions.
  • Fill and bake tart:
  • Pour filling into tart shell, spreading onions evenly, and bake until filling is set and top is golden, 25 to 35 minutes. Serve warm or at room temperature.

ALSATIAN ONION TART



Alsatian Onion Tart image

This classic French regional tart of good Gruyère and "melted" onions, bound with a savory custard, is one of my favorites. For an interesting variation, brush the prebaked tart shell with a thin layer of Dijon mustard, or add 1 Tbs. of finely minced tarragon to the custard. Be sure to buy the best quality Gruyère.

Provided by Perla Meyers

Categories     First course

Yield four for supper, eight as a starter.

Number Of Ingredients 10

2 Tbs. vegetable oil
2 Tbs. unsalted butter
4 medium onions, cut in half and very thinly sliced
A sprinkling of granulated sugar
Kosher salt and freshly ground black pepper
3 large eggs
1-1/4 cups heavy cream
A tiny pinch nutmeg (preferably freshly grated)
1/3 cup (about 1-1/4 oz.) finely grated Gruyère
1 partially baked tart shell in a 10-inch porcelain quiche pan or a 10-1/2- or 11-inch metal tart pan

Steps:

  • Heat the oil and butter in a cast-iron or other heavy-based 10- to 12-inch skillet. Add the onions and sugar, season with salt and pepper, and sauté over medium-high heat, stirring frequently, until lightly browned. Lower the heat and continue to cook the onions until very soft and evenly browned, stirring frequently, another 30 to 40 minutes; you may need to add a little more oil. When the onions are done, transfer them to a strainer and drain.
  • Heat the oven to 375°F. If using a tart pan with a removable bottom, put it on a baking sheet. In a bowl, whisk the eggs and cream. Season with 3/4 tsp. salt, a scant 1/2 tsp. pepper, and the nutmeg. Add the drained onions and half of the cheese and blend thoroughly. Fill the prepared tart shell with the onions and custard. Top with the remaining cheese and bake until the tip of a knife comes out clean and the top of the tart is puffed and brown, 40 to 45 minutes. Let cool for at least 15 to 20 minutes before serving.

Nutrition Facts : ServingSize four for supper, eight as a starter., Calories 450 kcal, Fat 330 kcal, SaturatedFat 20 g, TransFat 37 g, Carbohydrate 23 g, Fiber 1 g, Protein 8 g, Cholesterol 180 mg, Sodium 450 mg, UnsaturatedFat 14 g

ALSATIAN ONION TART



Alsatian Onion Tart image

From the Christmas Cookbook by Nanette Newman. Alsatian (Alsace) wine is a French dry white wine. I have included preparation for a homemade pastry tart, but feel free to use a pre-made one. Cooking time includes chilling time for pastry dough if making your own.

Provided by CulinaryQueen

Categories     Lunch/Snacks

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

9 ounces flour
4 ounces unsalted butter, cut into cubes
2 egg yolks
1 pinch salt (generous)
3 -4 tablespoons ice cold water
4 tablespoons olive oil
1 lb onion, chopped
1 bay leaf
1/2 teaspoon thyme
salt and pepper
5 ounces alsatian wine
2 eggs
7 ounces single cream (light)

Steps:

  • Sift the flour into a large bowl then rub in the butter with your (clean) fingers until the mixture resembles fine breadcrumbs.
  • Mix the egg yolks with the salt and 3 tablespoons water. Stir into the flour, using a knife, to make a soft and smooth (but not sticky) dough. Add the extra tablespoon of water if the mixture is too dry.
  • Pat the dough into a ball, wrap up in cling film and refrigerate for 30 minutes.
  • Preheat the oven to 220C/425°F.
  • Roll out the pastry on a floured surface and use to line a 10-inch tart pan.
  • Prick the pastry all over with a fork and bake blind for 10-12 minutes. Remove from oven and let cool.
  • Lower the temperature of the oven to 190C/375F and place a baking sheet in the oven to heat.
  • Heat the oil in a non-stick frying pan. Add the onions, bay leaf, thyme, salt and pepper. Cover and cook gently until the onions are soft and transparent, stirring occasionally.
  • Add the wine and simmer, uncovered, until all the liquid has evaporated.
  • Remove the bay leaf and taste for seasoning.
  • Whisk the eggs and cream together.
  • Spread the onions into the pastry crust and pour in the egg mixture.
  • Place on the hot baking sheet and bake for 15 minutes.
  • May be served hot or room temperature.

Nutrition Facts : Calories 527.5, Fat 34.3, SaturatedFat 16.1, Cholesterol 196.1, Sodium 71.7, Carbohydrate 42.3, Fiber 2.2, Sugar 3.8, Protein 9.1

ALSATIAN ONION TART



Alsatian Onion Tart image

A crisp buttery crust, melty caramelized onions and a savory custard makes the Alsatian Onion Tart a staple of French cooking. This rustic tart tastes rich, satisfying and brings a unique combination of sweet and salty flavors, with the sweet caramelized onions bound by a cheese and egg filling. My version of an Alsatian Onion Tart The Alsatian Onion Tart is lesser known than the Quiche Lorraine - hailing from the same French region - but is no less delicious. As with most regional recipes, there isn't just one recipe...

Provided by Audrey

Categories     Fall

Time 40m

Yield 6-8

Number Of Ingredients 2

For the pie crust:2 cups (260g) all purpose flour1 tsp salt2/3 cup (150g) cold unsalted butter, cut into small cubes4 tbsp (60ml) ice cold water
For the filling:4 tbsp (57g) unsalted butter2 lbs (900g) onions (yellow or white), peeled and sliced in half rounds¼ tsp salt¼ cup (60ml) beef stock (ideally, low-sodium)3 large eggs3/4 cup (190ml) heavy cream (35% m.f.)½ tsp freshly ground black pepper1/2 cup (2oz/50g) shredded Swiss cheese (ie. Gruyère)Salt, pepper to taste1 tsp caraway

Steps:

  • Step 1: make the crust - Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  • Pre-heat your oven to 350°F (180°C) with a rack in the middle.
  • Grease and flour a 9-inch (22.9 cm) tart pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the tart pan. Cut any excess crust that hangs over the edges and crimp the edges (optional). Poke the bottom of the crust all over with a fork. Line the top of the crust with foil or parchment paper and place pie weights or dried beans over top, to keep the pie crust from puffing when baking.
  • Bake the crust for 15 minutes. Carefully remove the parchment paper filled with weights and set the crust aside. Leave your oven on at 350°F (180°C).
  • Step 2 : Caramelize the onions - Melt the butter in a large frying pan over medium-low heat. When the butter is sizzling, add the onions slices and stir to coat with the butter. Using a spatula or wooden spoon, spread the onions evenly onto the pan. Let the onions cook for 15 minutes, stirring every 2 minutes. The trick is to let the onions brown - so do not stir too often. But you don't want to let them burn either.
  • After 15 minutes, when the onions should start to dry out, add salt and the beef stock. Stir to coat and continue cooking for about 15 more minutes, until the onions are melty and golden. Set aside.
  • Step 3: Make the filling - In a large mixing bowl, whisk together the eggs and the heavy cream. Add the black pepper and grated cheese. Adjust more seasoning if needed (salt, pepper).
  • Step 4: Assemble the tart - Scatter the caramelized onions evenly onto the bottom of the pre-baked crust. Pour the prepared liquid filling over top. Sprinkle evenly with the caraway seeds.
  • Bake for 25 minutes, until the crust starts to become golden - the middle will be slightly wobbly and puffy, and will firm up and deflate as it cools down. Transfer onto a cooling rack and let cool at least 15 minutes before serving. Enjoy it warm or at room temperature.

Nutrition Facts : Calories 200, Fat 20 grams

TARTE FLAMBEE (ALSATIAN BACON & ONION TART)



Tarte Flambee (Alsatian Bacon & Onion Tart) image

While this is a pizza almost everywhere else, in certain places on the German/French border, it goes by the totally dessert-sounding name of tarte flambée. Here we're using bacon, onions, and a creamy cheese mixture as toppings.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 40m

Yield 4

Number Of Ingredients 8

12 ounces sliced bacon, cut crosswise into 1/2-inch pieces
4 (5 ounce) balls prepared pizza dough
1 large yellow onion, sliced
1 cup fromage blanc (French-style fresh cheese)
¼ cup creme fraiche
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
1 pinch cayenne pepper

Steps:

  • Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve the fat.
  • Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.
  • Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
  • Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
  • Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

Nutrition Facts : Calories 656.6 calories, Carbohydrate 71.7 g, Cholesterol 68 mg, Fat 26.9 g, Fiber 2.6 g, Protein 27.7 g, SaturatedFat 7.5 g, Sodium 1637.2 mg, Sugar 11.3 g

ALSATIAN TART



Alsatian Tart image

Maybe this is how "white pizza" got its start? Alsace is a former province in NE France in the mountains. This tart is a hardy meal in itself; (and probably where comfort food got its name) :) Easy and I love it! And hopefully, so will you.

Provided by Gingerbee

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup cottage cheese
1/2 cup creme fraiche
1 onion (thinly sliced)
1/4 lb bacon (cooked crisp & crumbled)
1 tablespoon flour
1 tablespoon canola oil
1 pinch salt
pepper
1 package premade puff pastry (frozen)

Steps:

  • Pastry dough can be purchased in either your supermarket in the freezer section, or in a bakery which makes their own.
  • Defrost pastry dough; roll out on lightly floured board to 1/4-inch thickness.
  • Cut out 4 circles (using a 7" diameter salad or cake plate as a template).
  • Prick dough with fork and refrigerate while preparing the filling.
  • Cook bacon; drain and crumble; set aside.
  • In one tablespoon of canola oil, saute sliced onion until golden.
  • In a mixing bowl, combine cheese, creme fraiche, flour, salt and pepper and mix by hand until combined thoroughly.
  • Remove pastry rounds from refrigerator, spread each round with cheese mixture.
  • Sprinkle top with sauteed onions and arrange crumbled bacon.
  • Preheat oven to 425 degrees.
  • Bake 15 minutes until done.
  • Very rich and filling served with a salad and a glass of white wine.

Nutrition Facts : Calories 984.8, Fat 75.2, SaturatedFat 23.9, Cholesterol 64, Sodium 698.9, Carbohydrate 61.3, Fiber 2.3, Sugar 2.2, Protein 16.6

ONION TART



Onion Tart image

The chef André Soltner served this classic warm onion tart almost every day for 43 years at Lutèce, his world-famous restaurant in New York City. It was for a whole generation the pinnacle of elegant French cuisine in the United States, and yet the tart is straightforward and uncomplicated, rustic and refined all at once. Let the onions slowly caramelize - don't hasten the cooking by jacking up the heat - and you will be rewarded with a haunting savory-sweet tart in the end that is still irresistible decades later, the very definition of an enduring classic.

Provided by Gabrielle Hamilton

Categories     brunch, dinner, lunch, pies and tarts, vegetables, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 10

2 cups/255 grams all-purpose flour
Pinch of kosher salt
1/2 cup/115 grams unsalted butter (1 stick), cut into thumbnail cubes
1/2 cup/120 milliliters ice-cold water
1 pound yellow onions
2 tablespoons rendered bacon fat or lard
1 large egg
1/2 cup/120 milliliters heavy cream
Freshly ground black pepper
Freshly grated nutmeg

Steps:

  • Blend flour and salt in the bowl of a food processor. Scatter butter over flour, top with lid and pulse 12 pulses to cut butter into flour to a coarse meal consistency.
  • Dump butter-flour mixture into a medium stainless bowl. Make a well in the center and pour ice-cold water into the well.
  • Using a flexible plastic dough scraper instead of your warm hands, bring the dough together by folding and pressing. Be firm and brisk and get the dough past its shaggy stage into a neat disk, trying to avoid using your hands or too much kneading. Refrigerate the dough for 30 minutes. Heat the oven to 375 degrees.
  • Meanwhile, cut the onions in half and peel them. Slice the halves with the ribs (root end to sprout end direction), not against, to create julienne slices rather than half moons.
  • In a wide sauté pan over medium-low heat, melt the bacon fat and slowly sweat the onions until they are caramelized. Take all the minutes you need - 25 or so - to let them soften to translucent, then to let the water they release start to evaporate, then to allow the sugars they contain to start to brown in the pan, so that you end up with soft, sweet and evenly browned onions. This is achieved by a slow caramelization. Set onions aside to cool.
  • Roll tart dough out to a 1/4-inch-thick round, and drape over a round 10-inch fluted false-bottom tart pan. Lay dough into the pan, gently pressing into the bottom, and roll the pin across the pan to cut off the excess dough. Use your fingers to press the edges into the flutes, accentuating the shape of the dough edge. Dock the bottom of the dough with the tines of a fork, weight the pastry with beans or weight and blind-bake for 25 minutes.
  • In a bowl, beat the egg with the cream. Stir in the caramelized onions. Season with pepper, nutmeg and salt to taste. Stir well, and make sure the onions are all evenly coated with the custard.
  • Remove tart shell from oven, and slip it onto a baking sheet. Remove weights, fill with the onion-custard mixture and distribute it evenly. Return tart to oven on the sheet, and bake for 25 minutes, or until custard has set, the tops of the onions start to achieve a deeper brown and the dough is dark golden brown at the edges.
  • Remove from the ring, and allow to cool just a few minutes on the rack, so that the piping hot tart shell can kind of tighten up enough to be sliced with a sharp chef's knife. (In the first few minutes straight out of the oven, the dough is kind of soft from the heat, possibly giving you the false impression that you have a soggy tart. Let it sit on the rack just to shake off this initial soft stage and to recrisp and refirm, which it will.) Cut into wedges, and serve while hot.

ANDRE'S ONION TART



Andre's Onion Tart image

If you don't have pie weights for blind-baking the crust, you can use dried beans, rice, or clean, round pebbles.This recipe has been adapted from "The Lutece Cookbook" by Andre Soltner with Seymour Britchky.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Serves 6

Number Of Ingredients 10

12 tablespoons (1 1/2 sticks) cold, unsalted butter, cut into small pieces, plus more for tart pan
2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons salt
1/2 cup ice water
1 1/2 pounds onions, finely chopped
1 large egg, lightly beaten
1/2 cup heavy cream
1/4 teaspoon freshly ground pepper
1 pinch of freshly grated nutmeg
1/4 cup freshly grated Parmesan or Swiss cheese

Steps:

  • Butter a 10-inch tart pan with removable bottom; set aside.
  • Make the crust: In a medium bowl, combine flour and 1/2 teaspoon salt. Add 8 tablespoons (1 stick) chilled butter, and combine with fingers or a pastry blender until it has the texture of coarse meal. Add 1/2 cup ice water, and stir just until a dough forms. Form into a disk, and wrap in plastic wrap. Chill for at least 15 minutes.
  • Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to 1/8-inch-thick round. Fit dough into prepared tart pan; trim excess. Line with a parchment paper round, and fill with pie weights. Chill for 15 minutes. Transfer to oven, and bake for 15 minutes. Remove pie weights and parchment paper. Bake for 5 minutes more. Remove from oven, and set aside.
  • In a large skillet, heat remaining 4 tablespoons butter. Add onions, and cook, stirring frequently, until slightly browned and softened, about 15 minutes. Remove from heat.
  • In a small bowl, combine beaten egg, cream, remaining 1 teaspoon salt, pepper, and nutmeg. Stir in onions.
  • Sprinkle baked tart shell with cheese. Spread onion mixture evenly over cheese. Bake until set, 35 to 40 minutes. Serve immediately.

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From parents.com


ONION RECIPES – ALSATIAN APPLE TART – ONIONRECIPES.ORG
2010-10-04 Ingredients (serves 6): Shortcrust pastry: 1 1/2 cup all-purpose flour 1 tbsp sugar 1/4 tsp salt 9 tbsp (125 g) cold butter, cut into pieces 2 tbsp cold water
From onionrecipes.org


ALSACE ONION TART – SAVORED GRACE
2014-05-17 ABOUT; ESSAYS; RECIPE INDEX. Appetizers + Snacks; Bread; Breakfast. Eggs; Muffins, Scones + Quickbreads; Pancakes + Waffles; Desserts. Brownies + Bars; …
From savoredgrace.com


ALSATIAN ONION TART - BAKING BITES
2006-02-25 In a medium saucepan, combine onions and chicken broth. Cover and bring to a boil. reduce heat and cook until onions are very tender – about 25-30 minutes. Drain onions (reserving the delicious cooking liquid for later use in a soup or something) and let cool. Preheat oven to 350F. Toss onions in cream, if using, and a bit of salt and pepper.
From bakingbites.com


CLASSIC ALSATIAN ONION AND BACON TART - COOK LIKE JAMES
2011-06-20 4. Return baking sheet with tart to oven and bake until center of tart feels firm to touch, 20 to 25 minutes. Cool on wire rack at least 10 minutes. When ready to serve, remove tart pan ring; gently slide thin-bladed spatula between tart pan bottom and crust to loosen, then slide tart to serving plate. Cut into wedges and serve. Leftovers ...
From cooklikejames.com


ALSATIAN ONION TART – DENVER WINE MERCHANT
2021-02-24 Turn oven down to 350°F. 5. In a bowl, whisk the eggs and half and half. Season with 3/4 tsp salt and fresh ground black pepper, and the nutmeg. Add the onions and 1/3 of the cheese and mix well. Sprinkle 1/3 of cheese on the bottom of the partially baked pie shell. Fill the prepared pie shell with the custard mix and with the remaining cheese ...
From denverwinemerchant.com


TARTE à L’OIGNON D’ALSACE (ALSACE ONION TART) – SLOW FOOD FAST
2022-02-18 3 egg yolks. 200 ml pouring cream. Pinch of freshly grated nutmeg to taste. Salt and freshly ground black pepper to taste. Assembled and ready for the oven. Method. Pre-heat oven to 200 Celsius. Add a pinch of salt to the flour and coarsely grate the 100 grams of cold butter into it (See Top Tip below)
From slowfoodfastrecipes.wordpress.com


RECIPE FOR ALSACE ONION TART - VINS D'ALSACE
Check out the recipe for traditional Alsace onion tart and professional advice for best wine-pairing. Tastes & Colours Dinner is served! Terroir(s) The Grands Crus Wine-growing area & Wine Route News Wine-growing area directory; Press; Professional and Trainers; Return Tastes & Colours. Finesse, freshness, purety, Alsace proposes an unparalleled pallet of aromas and …
From vinsalsace.com


FLAMMEKUECHE - ALSATIAN BACON ONION TART | FLAVORTRADERS
2018-07-06 Fry bacon in a frying pan over high heat for 3 to 4 minutes to render the fat, but do not brown. Remove bacon from the pan and set aside. Drain all but 1 tbsp fat from the pan. Reduce heat to medium high. Add the sliced onions and sauté for 5 minutes, until just tender and translucent, but not brown. Set aside.
From flavortraders.com


ONION TART FROM ALSACE | DAILY MAIL ONLINE
2019-11-03 While the pastry is chilling, make the tart filling. Melt the butter in a large pan and add the onions, stirring to coat them in butter. Cover …
From dailymail.co.uk


ALSATIAN ONION TART RECIPE | FRENCH RECIPES | UNCUT RECIPES
Directions: 01 - Cut the Onions in very thinly slices. 02 - In a large heavy based skillet, heat Oil and Butter. 03 - Add Onions, Sugar and season with Salt and Black Pepper and cook over medium heat for 30 - 45 minutes, or until the Onions turn light-brown. Stir frequently.
From uncutrecipes.com


ALSATIAN ONION TART ARCHIVES – BAKER RECIPES®
The best delicious Alsatian Onion Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Alsatian Onion Tart recipe today! Hello my friends, this Alsatian Onion Tart recipe will not disappoint, I promise! Made with simple ingredients, our Alsatian Onion Tart is …
From bakerrecipes.com


ALSACE ONION TART | ANOTHER YEAR IN RECIPES
2018-11-07 I spread the onions and their residual butter in the pastry shell and poured the filling mixture over them. The tarts – of any size – bake for 30 to 40 minutes in a 350° oven, until they’re puffed and lightly golden on top. They can be served hot, warm, or at room temperature.
From dianescookbooks.wordpress.com


ALSATIAN BACON AND ONION TART - SPRINKLES AND SPROUTS
2015-06-04 Roll the dough out into a rough rectangle as big as your baking sheet. Line the baking sheet with cooking paper and transfer the tart to it. Pour over the crème fraîche mixture and use a spoon to spread it out. Sprinkle over the onion and bacon. Place in your hot oven for 5 minutes until crisp and golden.
From sprinklesandsprouts.com


ALSACE ONION TART RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Alsace Onion Tart Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Breakfast Weekly Menu Matcha Cookies Healthy Gut Healthy Recipes For One Week ...
From recipeshappy.com


THIS FRENCH ONION TART IS A STRAIGHT-UP CLASSIC
2020-11-04 It was a strange and excellent exercise to cook the dishes of a long-ago iconic restaurant. Soltner brought New Yorkers the onion tart of his childhood in the Alsace. His mother would take him by ...
From nytimes.com


ALSACE ONION TART - FIERY FOODS & BARBECUE CENTRAL
2015-08-01 Instructions Preheat oven to 425 degrees F. Slice onions thinly and saute in olive oil and butter for 15 minutes on medium high heat. Add the salt and pepper. Reduce heat to medium low and cook for an additional 15-30 minutes or until carmelized. Cover two baking sheets in parchment paper and lay out the puff pastry.
From fieryfoodscentral.com


ALSATIAN TART RECIPE - THERESCIPES.INFO
Alsatian Tart Recipe - Food.com hot www.food.com In one tablespoon of canola oil, saute sliced onion until golden. In a mixing bowl, combine cheese, creme fraiche, flour, salt and pepper and mix by hand until combined thoroughly. Remove pastry rounds from refrigerator, spread each round with cheese mixture.
From therecipes.info


ALSACE ONION TART | RECIPE | ONION TART, TART BAKING, FOOD …
Jun 29, 2021 - This just screams weekend brunch to me. A casual time when Hubby and I can take time to enjoy good coffee, good food and each others company. The given Prep time is …
From pinterest.com


HOW TO COOK THE PERFECT ONION TART - RECIPE | FOOD | THE GUARDIAN
2019-05-15 Whisk the eggs and cream, stir into the onion mix with fried lardons, then season and add grated nutmeg. Spoon the filling into the tart shell, smooth the top and scatter the remaining bacon over...
From theguardian.com


ALSATIAN ONION TART – PLUME RIDGE BOTTLE SHOP
Alsatian Onion Tart is a traditional Sunday supper dish in Alsace, France, usually served after church. It is a flat, pizza like galette with carmelized and crispy onions and savory bacon. The pastry part of the tart itself is also crispy with nice texture. In a pinch you can also use store bought pizza dough, however this recipe from our ...
From prbottleshop.com


ALSACE ONION TART RECIPE - TEXTCOOK
For pastry; 2 cups all-purpose flour; 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes; 1/4 cup vegetable shortening; 1/2 teaspoon salt
From textcook.com


RICK STEIN'S ONION TART FROM ALSACE - YOU MAGAZINE
2019-11-03 Melt the butter in a large pan and add the onions, stirring to coat them in butter. Cover the pan with a lid and cook the onions over a low heat for 30-45 minutes until they are meltingly soft and sweet, checking occasionally to stir. 4. Take the pan off the heat then stir in the cream and the egg yolks. Season with the nutmeg, salt and pepper.
From you.co.uk


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