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Onion Tart

Onion Tart

I love reading recipes, discussing recipes, methods and techniques. I also love trying new recipes and exchanging them with friends. I found this recipe in my inbox a few weeks ago, it was from my friend K., I compared it to my mom’s recipe and not able to choose one or the other, I decided to combine the two; we ended up with this delicious onion tart. The crust is tender and flaky, the onion is sweet and thyme just brings everything together.

Crust:

  • 1 ¼ cups all-purpose flour
  • ½ tsp salt
  • 2 tsp fresh thyme
  • 1 stick (113 grams) cold unsalted butter, into small cubes
  • 4-5 tbsp ice water

Filling:

  • 2 tbsp butter
  • 1 ½ lb yellow onions, finely sliced
  • 4-5 thyme sprigs
  • Sea salt
  • ¾ cup sour cream
  • 2 eggs
  • Freshly ground nutmeg
  • Freshly ground black pepper

To make the crust, place flour, salt and fresh thyme in the bowl of a food processor, pulse for 2 seconds to combine, add the cold butter and pulse until the butter cubes are the size of peas. Start with 2 tablespoons of ice cold water and add 1 tablespoon at a time pulsing, try to avoid adding too much water, the dough should come together when you squeeze the mixture in your hand. Gather the dough together on the counter, form a disk, wrap in plastic wrap and refrigerate for about an hour.

Preheat the oven to 375°F. Roll the dough and fit into a 9 inch tart pan, using the rolling pin remove the excess dough. Refrigerate for 30 minutes, dock the dough with a fork, and line the tart shell with a piece of parchment paper or aluminum foil and use either pie weights or beans. Bake for 10 minutes, remove the weights and return the tart to the oven, bake for another 10 minutes and let it cool to room temperature.

To make the filling, melt butter in a large pot over high heat, add the onions and thyme sprigs, season generously with salt, cook for a few minutes to let the onions wilt, then cover with a piece of parchment, and a lid, cook over low heat, stirring occasionally until the onions are soft, and most of the liquid has evaporated. The onions should take on a deeply golden colour but they should not get too dark. Remove the thyme sprigs, let the onions cool.

In another bowl combine the sour cream and eggs, add a generous pinch of freshly ground nutmeg and black pepper, mix in the onions and pour this mixture into the baked tart shell.

Bake until the filling is set and the crust is golden brown. Serve hot, warm or at room temperature.

Onion Tart

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