Ingredients for Onion Tart
- All Purpose Flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 tablespoons butter
- Vegetable Shortening
- ½ cup sour cream
- Ice Water
- 4 slices bacon
- Onions
- ½ cup milk
- 2 large eggs
- Whipping Cream
- ½ teaspoon ground nutmeg
- Cayenne Pepper
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How to Make Onion Tart
- **Make the Pastry:**
- Preheat oven to 390°F (199°C).
- In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon salt, and 2 tablespoons granulated sugar.
- Cut in 1 cup (2 sticks) unsalted butter, chilled and cubed, and ½ cup vegetable shortening, chilled and cubed, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- In a small bowl, whisk together ½ cup sour cream and ¼ cup cold water.
- Gradually add the wet ingredients to the flour mixture, mixing gently with a fork until the dough just comes together. Add more water, 1 tablespoon at a time, if needed, to form a ball.
- Turn the dough out onto a lightly floured surface and gently form into a rectangle (approximately 8x12 inches).
- Fold the dough in thirds, like a letter, rotate 90 degrees, and repeat the folding process once more.
- Wrap the dough tightly in plastic wrap and chill for at least 1 hour or up to 3 days.
- On a lightly floured surface, roll out the chilled dough into a 12 x 17 inch rectangle.
- Carefully transfer the dough to a 10 x 15 x 1 inch baking pan. Trim and crimp the edges decoratively.
- Prick the bottom of the crust all over with a fork.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 8 minutes.
- Remove the weights and parchment paper. Prick the crust again lightly with a fork.
- Bake for another 10-12 minutes, or until the crust is golden brown.
- **Make the Filling:**
- Reduce oven temperature to 375°F (191°C).
- Cook 4 slices bacon in a large skillet over low heat until crispy, about 8 minutes. Remove with a slotted spoon, reserving the bacon drippings.
- Add 2 tablespoons butter to the skillet and increase the heat to medium-low. Add 4 medium yellow onions, thinly sliced, and toss to coat in the butter and bacon drippings.
- Cover and cook, stirring occasionally, until the onions are very soft and caramelized, about 25-30 minutes.
- Sprinkle 2 tablespoons all-purpose flour over the onions and stir for 3-4 minutes.
- Stir in the cooked bacon. Season lightly with salt and pepper.
- Spread the onion mixture evenly into the prepared tart crust.
- In a bowl, whisk together 2 large eggs, 1 cup heavy cream, and ½ cup milk. Season with ½ teaspoon ground nutmeg and a pinch of cayenne pepper.
- Pour the egg mixture evenly over the onions.
- Bake for 30-35 minutes, or until the filling is set and golden brown.
- Let cool slightly before serving warm.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
14g
Fat
95g
Carbs
11g
