ALSATIAN ONION TART
From the Christmas Cookbook by Nanette Newman. Alsatian (Alsace) wine is a French dry white wine. I have included preparation for a homemade pastry tart, but feel free to use a pre-made one. Cooking time includes chilling time for pastry dough if making your own.
Provided by CulinaryQueen
Categories Lunch/Snacks
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Sift the flour into a large bowl then rub in the butter with your (clean) fingers until the mixture resembles fine breadcrumbs.
- Mix the egg yolks with the salt and 3 tablespoons water. Stir into the flour, using a knife, to make a soft and smooth (but not sticky) dough. Add the extra tablespoon of water if the mixture is too dry.
- Pat the dough into a ball, wrap up in cling film and refrigerate for 30 minutes.
- Preheat the oven to 220C/425°F.
- Roll out the pastry on a floured surface and use to line a 10-inch tart pan.
- Prick the pastry all over with a fork and bake blind for 10-12 minutes. Remove from oven and let cool.
- Lower the temperature of the oven to 190C/375F and place a baking sheet in the oven to heat.
- Heat the oil in a non-stick frying pan. Add the onions, bay leaf, thyme, salt and pepper. Cover and cook gently until the onions are soft and transparent, stirring occasionally.
- Add the wine and simmer, uncovered, until all the liquid has evaporated.
- Remove the bay leaf and taste for seasoning.
- Whisk the eggs and cream together.
- Spread the onions into the pastry crust and pour in the egg mixture.
- Place on the hot baking sheet and bake for 15 minutes.
- May be served hot or room temperature.
Nutrition Facts : Calories 527.5, Fat 34.3, SaturatedFat 16.1, Cholesterol 196.1, Sodium 71.7, Carbohydrate 42.3, Fiber 2.2, Sugar 3.8, Protein 9.1
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