Described by chef Simon Hopkinson as “a classic among-st tarts”, this deliciously sweet recipe from Alsace-Lorraine is somewhere between a quiche and flammkuchen.
The pastry method is a bit different, it’s always interesting to “visit” new ways of doing things, but hay ho just buy some.
It is buttery, slow-cooked onions barely held together by a rich egg custard. the onions do take a long time to cook, but it is worth while.
Serve warm, rather than hot or cold, preferably with a green salad and a glass of riesling on the side, keeping up the alsace theme
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Ingredients
100 g butter, lard or dripping
80 g chunky bacon lardons, smoked or unsmoked, to taste
1 kg onions, peeled and finely sliced
Salt and pepper
75 ml dry white wine
4 eggs
100 ml whipping cream
Nutmeg, to grate
For the pastry
145 g butter
3 tablspoons water
250 g plain flour
1 teaspoon salt
Method
Over a medium heat, melt the fat for the filling in a large frying pan for which you have a lid. Add 50 g of the bacon, if using, fry until lightly golden, then scoop out with a slotted spoon and set aside.
Turn the heat right down, add the onions to the pan, season with salt, stir well to coat and cover. Cook until wilted about five to 10 minutes, then remove the lid and add the wine.
Cook the onions until golden, but not browned, and all the liquid has evaporated – this will take about an hour, with occasional stirring, especially towards the end. Take off the heat and leave to cool.
Preheat the oven to 200C
Meanwhile, grease a deep 23 cm tart tin. Melt the butter and water for the pastry in a small pan until bubbling. While it’s getting there, put the flour and salt in a bowl, then tip in the bubbling butter. Mix until you have a ball that comes away from the sides of the bowl.
Put the pastry into the tin, and press with your fingers until it covers the base and all the way up the sides, so it sticks out a little around the top. Prick all over with a fork, reserving any extra pastry for patching. Bake for 20 minutes until golden and crisp.
While the shell is baking, whisk together the eggs and cream, then pour into the pan with the onions. Add the cooked bacon, if using, and season well with pepper, grated nutmeg, and a little more salt, if necessary.
Spoon the filling into the pastry case smooth the top and scatter the remaining bacon over the top.
Turn down the heat to 180C and bake the tart for about 40 minutes, until golden and set.
Leave to cool to warm serving.
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