Tarte a la Oignon...Alsatian Onion Tart

I've never said this before BUT, this is absolutely the best thing I've ever made. It is an onion tart loosely based upon an old recipe from the northern Alsace region of France. (I made lots of changes).  This is a tart, not a quiche. The difference is that this contains only 1 egg, 1/2 cup of heavy cream and very little cheese, maybe 2/3 cup of cheese. It is not as eggy rich as a quiche. Also a lot easier than a quiche because the pate brisee is not blind baked as it would be  for quiche.  Because of this, the flavors of the onion take center stage. This is also not onion-y tasting. Because the onions are ever so slowly caramelized , they release all of their sweetness. Honestly, husband and I were oooohing and aaaaahing as we dug into the warm tart. Husband said, "I can't decide if this is sweet or savory tasting." Therein lies it's beauty. Serve it hot or warm accompanied by nothing else but a freshly made salad of soft Bibb lettuce with a light tasting vinaigrette.  I made my dressing using 3 parts extra virgin olive oil to one part freshly squeezed lemon juice, adding a pinch of salt, pepper, sugar and good dijon mustard, that's it.  What an incredible light summer dinner or lunch.  Please try this, it is soooooo easy.  And, the pastry is to die for, light and flakey.

Recipes for the pate' brisee (pastry) and tart appear below.

Pate Brisee

2.5 cups flour

1 tsp salt

1 cup (2 sticks) well chilled butter cut into small pieces

1/4 plus 2 T ice water

In food processor pulse dry ingredients.  Add butter and process until mixture resembles coarse meal, 8 to 10 seconds.  With machine running slowly pour in water in stream and process only until dough holds together.  Do not process more than 30 seconds.  Divide dough into 2 balls and flatten each into a disk.  Wrap in plastic.  Put one in refrigerator to chill for 1 hour.  Freeze the other for a later use.

Onion Tart (original recipe, my changes are in bold)

Roll out pate brisee and fit it into a 9 inch quiche pan or pie plate.  Cover with plastic wrap and chill 1 hour. 

Ingredients:

1-2 Tbs olive oil (I used 1/3 lb bacon finely diced)

1 - 1.5 lbs (2 large) yellow onions peeled and very thinly sliced (I used 2 huge onions and 1 very large shallot)

1 large egg

1/2 cup heavy cream (I used 3/4 cup because I added the shallot)

salt

freshly ground pepper

nutmeg, maybe 2 tsp (iInever measure)

(I also threw in about 3/4 cup shredded colby jack cheese because it was "use it or throw it out time for the cheese and I do not throw out food...ever)

Heat oil in large skillet. (Or, if you're me, sautee bacon until it's barely browned). Add onions and autee onions very slowly over hmmmm lowish heat stirring every so often until they turn a lovely brown color and just begin to caramelize and become tender.  Take your time, the whole trick is to slowly caramelize the onions.  Remove skillet from heat.

In small bowl, whisk egg with cream, add pich of salt and freshly ground pepper (if using bacon do not add the salt) add nutmeg.  Add this to the onion mixture, add cheese if using and stir to combine.

Remove tart shell from refrigerator and fill with onion mixture.  Bake tart for 25 minutes at 375 degrees or until filling is golden brown and set.