Last year, on the way back from our trip to Sicily, the last stop was in the Alsace region in France. While we were sadly short of time to discover the picturesque village of Molsheim, we did however have a glimpse of a few Alsatian cuisine staples.
From onion tart to sauerkraut and braised meats, this was the first evening in few weeks that we actually had meat ( I should add a note here than in usual life circumstances, I pretty much never have a week with no meat in it) and kind of sign that we’re close to home.
During this evening the highlight in my humble opinion was a modest slice of the most delicious onion tart I’ve tasted. It had all the elements right to perfection: thin crusty base, very creamy onion filling and even green salad close to it, as with tarts of this kind you do yearn for something light to cut the richness. So long story short, ever since coming back I’ve been making quite a few of these tarts to the point I’m happy to share it here!
- 200g flour
- 100g butter
- pinch of salt
- 1 teaspoon sugar
- 1 egg, lightly beaten
- Onion filling
- 900 g onions, halved and thinly sliced
- 150g bacon, diced (lardons)
- 3 eggs
- 250 g sour cream
- freshly grounded pepper
- To make the crust, make sure the butter is cold, then quickly dice it and add it together with the flour, sugar and salt into the food processor. Pulse it for about 15-30 seconds, until the mixture resembles bread crumbs.
- Add the beaten egg and continue pulsing until the dough starts to stick together (another 30 seconds or so). Remove the dough from food processor onto a working surface and using the palm of your hands just press it together, do not knead. Wrap the dough in a cling film and put it to rest in a fridge for 30 minutes – 1 hour.
- Heat the oven to 200C.
- Once rested unwrap, give a little knead for it to stick together (as little as possible), then roll it to dime thin and press it into a tart base with a removable bottom, then place it into a fridge to rest for at least 20 minutes.
- After that, prick the bottom of the tart with a fork.
- Place a baking parchment on top of the pastry and fill the form with beans or baking weights (this will prevent the pastry from rising and is call blind baking) and bake for 15 minutes.
- After 15 minutes remove the baking parchment together with bean or baking weights and continue to bake for 10 more minutes.
- Reduce the heat to 180C.
- While the dough is resting start making your filling. Heat a heavy based pan then cook the bacon for a few minutes till the fat starts to run out.
- Add the sliced onions and turn down the heat. Continue to cook the for 30-40 minutes stirring occasionally, till the onions have started to caramelise. Chill.
- Lightly beat the eggs then stir in the cream, chilled onions season with salt and pepper. Pour the mixture into the tart base.
- Bake the tart for 40-45 minutes.
- Serve warm with green salad.