Tarte à l’Oignon
This classic French onion tart combines tender caramelized onions, smoked bacon, and a rich custard in a flaky pâte brisée crust.
Nutrition Facts
Per Serving: Calories: 320 kcal, Fat: 22 g, Sodium: 450 mg, Carbohydrate: 26 g, Protein: 6 g
Descriptions
This tarte à l’oignon is a delicious savory tart featuring slow-cooked onions and lardons (smoked bacon) in a creamy custard. The dish is built on a homemade pâte brisée (shortcrust pastry), which provides a flaky and rich base.
A perfect appetizer or a light main course, this dish highlights the simplicity of French country cooking while providing deep, comforting flavors.
Directions
1- Prepare your workspace (5 minutes)
Gather all your ingredients and equipment for preparation, cooking, and serving.
2- Make the pâte brisée (shortcrust pastry) (15 minutes)
Prepare the pastry dough (as instructed on page 481). Roll it out and refrigerate until needed.
3- Prepare the filling (20 minutes)
-
-
- Peel, wash, and finely slice 0.8 kg (28 oz) of onions.
- Cook the onions slowly in 0.08 kg (2.8 oz) of butter for about 30 minutes until soft and caramelized, stirring frequently. Aim for a light golden color.
- Meanwhile, remove the rind and cartilage from 0.16 kg (5.6 oz) of smoked pork belly (lardons) and slice into 2 cm strips. Quickly sauté the lardons in a little oil until browned but not too dry, then drain on a paper towel.
-
4- Prepare the tart crust (15 minutes)
Roll out the shortcrust pastry and line your tart pans with it (see page 489 for instructions)
5- Make the custard (appareil à crème prise salé) (10 minutes)
In a bowl, whisk together 2 whole eggs, 1 egg yolk, 0.1 L (3.4 fl oz) of milk, and 0.2 L (6.8 fl oz) of cream. Season with salt, pepper, and a pinch of nutmeg.
6- Assemble the tart (3 minutes)
-
-
- Distribute the cooked onions and lardons evenly in the tart shell.
- Pour the custard mixture over the filling.
- Thinly slice the reserved onion and arrange the rings on top for decoration.
- Bake at 220°C (428°F) with the oven floor at 180°C (356°F) for 30-35 minutes, until the custard is set and the crust is golden. Remove the tart ring 5 minutes before the end of cooking for extra color.
-
7- Finish and serve (2 minutes)
Remove the tart from the oven and let cool slightly on a rack. Optionally, garnish with sprigs of parsley. Serve warm.
Note's
- Blanching the onions briefly before cooking can reduce their sharpness.
- The tart can be made a day in advance and gently reheated. The custard filling allows flexibility in flavoring; try adding a touch of Cayenne pepper for spice.
- If your tart ring is tall, you might need more custard to fully cover the filling.
Ingredients
Pâte brisée:
- 0.25 kg (8.8 oz) all-purpose flour
- 0.005 kg (0.18 oz) salt
- 0.125 kg (4.4 oz) butter
- 1 egg yolk
- 0.05 L (1.7 fl oz) water
- Additional flour and butter for rolling and greasing the tart ring
Filling:
- 0.8 kg (28 oz) onions
- 0.08 kg (2.8 oz) butter
- 0.16 kg (5.6 oz) smoked pork belly (lardons)
- 0.02 L (0.7 fl oz) oil
Custard:
- 2 whole eggs
- 1 egg yolk
- 0.1 L (3.4 fl oz) milk
- 0.2 L (6.8 fl oz) cream
Finish:
- 1 small onion (for garnish)
- 1 egg (for glazing, optional)
- Parsley (optional)
- Salt, pepper, nutmeg to taste
