Alsatian Onion Tart

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the all-purpose flour and salt in a large bowl for the crust.

   Ca. 1 min.

2. 2

   Cut the cold, cubed unsalted butter into the flour mixture using your fingertips or a pastry blender until pea-sized crumbs form.

   Ca. 5 min.

   Kokkens note: Work quickly to keep the butter cold, which helps create a flaky crust.

3. 3

   Gradually add the cold water, mixing until the dough just comes together.

   Ca. 2 min.

   Kokkens note: Do not overmix; stop as soon as the dough forms a ball.

4. 4

   Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.

5. 5

   Melt the unsalted butter in a large pan or Dutch oven over medium-low heat.

   Ca. 2 min.

6. 6

   Add the thinly sliced yellow onion and a pinch of salt, then cook slowly, stirring occasionally, for 25-30 minutes until deeply caramelized and soft.

   Ca. 25 min.

   Kokkens note: Cooking the onions slowly over low heat is crucial for developing their sweetness and rich flavor.

7. 7

   Remove the caramelized onions from the heat and set aside to cool slightly.

   Ca. 5 min.

8. 8

   Preheat your oven to 190°C (375°F).

   Ca. 10 min.

9. 9

   On a lightly floured surface, roll out the chilled dough into a 30 cm (12-inch) circle.

   Ca. 3 min.

10. 10

    Carefully transfer the dough to a 24 cm (9.5-inch) tart pan with a removable bottom, pressing it gently into the sides.

    Ca. 2 min.

11. 11

    Trim any excess dough from the edges.

    Ca. 1 min.

12. 12

    In a medium bowl, whisk together the heavy cream, eggs, nutmeg, salt, and black pepper.

    Ca. 2 min.

13. 13

    Spread the cooled caramelized onions evenly over the bottom of the tart crust.

    Ca. 1 min.

14. 14

    Pour the cream mixture over the onions.

    Ca. 1 min.

15. 15

    Bake for 35-45 minutes, or until the tart is golden brown and the filling is set.

    Ca. 45 min.

    Kokkens note: The center should be firm when gently jiggled.

16. 16

    Let the tart rest for at least 15 minutes before slicing and serving.

    Ca. 15 min.

    Kokkens note: This allows the filling to fully set and makes for cleaner slices.