Ingredients for Alsatian Onion Tart
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter
- 2 large egg yolks
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
- 2 tablespoons olive oil
- 3 large yellow onions, thinly sliced
- 1 bay leaf
- 1/2 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 1/4 cup dry white wine
- 2 large eggs
- 1 cup single cream (light cream or half-and-half)
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How to Make Alsatian Onion Tart
- Preheat oven to 220°C (425°F). Sift flour into a bowl. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs.
- Whisk together egg yolks, salt, and 3 tablespoons of ice water. Gradually add to flour mixture, mixing with a knife until a soft dough forms. Add remaining water if needed.
- Form dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough and fit into a 10-inch tart pan. Prick the base with a fork.
- Blind bake the crust for 10-12 minutes, then remove and let cool.
- While the crust bakes, heat olive oil in a large pan. Add onions, bay leaf, thyme, salt, and pepper. Cook over medium-low heat, covered, until onions are softened and translucent, stirring occasionally (about 20-25 minutes).
- Add white wine and simmer uncovered until the liquid evaporates.
- Remove bay leaf and season to taste. Set aside.
- Reduce oven temperature to 190°C (375°F). Whisk together eggs and cream.
- Spread the caramelized onions evenly into the cooled tart shell. Pour the egg mixture over the onions.
- Place the tart on a baking sheet and bake for 15-20 minutes, or until the custard is set and lightly golden brown.
- Let cool slightly before serving warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
15g
Fat
80g
Carbs
14g
