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Alsatian Onion Tart




Source of Recipe


Wilton Enterprises


List of Ingredients




Food Processor Pastry Crust:
Ingredients:
2 cups all-purpose flour, plus extra for rolling out
1 teaspoon salt
1/2 cup solid vegetable shortening or lard, cut into small pieces
1/4 cup butter, cut into small pieces
4- 5 tablespoons ice water
Makes two 9-inch crusts (Or substitute a partially baked piecrust).

Combine the flour and salt in the bowl of the food processor and pulse to mix. Add the shortening and butter and pulse until the mixture resembles coarse meal.

With the machine running, trickle in four tablespoons of ice water through the feed tube, just until the dough gathers together. Remove the dough from the machine and divide in half. Flatten each half with the palm of your hand to form a thick disk. Wrap one disk in plastic wrap and chill in the refrigerator for at least one hour. Wrap the other disk and freeze for a later use.

Remove the disk from the refrigerator. Unwrap and roll out on a lightly floured work surface to form a circle 1/2" thick and about 11" wide. Gently transfer to the tart pan and press it lightly into the pan to just fit. Fit the pastry firmly into the edges of the pan and trim the top flush with the tart pan. With a fork, prick the crust.

Line the tart shell with foil and fill with pie weights or raw rice or dried beans. Bake shells at 375°F for 10 minutes. Carefully remove foil and weights and bake until pale golden, about five minutes more.

Onion Tart Filling:
Ingredients:
2 large yellow onions, thinly sliced
1 large leek, green removed and thinly sliced
3 tablespoons butter
1/4 lb. bacon, in small dice
2 teaspoons flour
3 egg yolks
2/3 cup heavy cream
1 teaspoon salt
1/4 teaspoon pepper
Pinch of nutmeg
1/2 cup grated Swiss cheese (optional)

Recipe



Preheat oven to 375°F.

Sauté the bacon until brown, but not crisp. Melt butter in pan and add sliced onions and leeks, cooking over low heat until they are a golden yellow: about 20-30 minutes. Do not let burn. Sprinkle with flour and cook for 3 - 4 minutes more.

Beat the egg yolks with the cream, salt, pepper and nutmeg. Mix in the onions and (optional) cheese. Pour into partially baked tart shell. Bake in the oven for 25-30 minutes, until the tart has puffed and browned.

Serves 8.