Caramelized Onion Tart with Bacon — Tarte à l'Oignon Alsacienne
The Alsatian onion tart, slow-caramelised onions on a buttery shortcrust base with smoked lardons and a crème fraîche custard.
French
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rub 80g cold diced butter into 140g flour and 0.25 tsp salt until breadcrumb texture. Whisk 1 small egg yolk with 2 tbsp ice water, stir into flour until clumping, gather into a disc, wrap and chill. Thinly slice 500g brown onions. Render 120g smoked lardons in a heavy pan over medium heat 5 minutes until crisp, lift onto paper. Whisk 120g crème fraîche, 1 large egg, 1 egg yolk, 60ml milk, 0.25 tsp nutmeg, 0.75 tsp salt and 0.25 tsp pepper in a jug.
Saute
Add 25g butter to the pan with lardons' fat, add onions, 0.25 tsp sugar and salt. Sweat on low heat 25 minutes stirring occasionally until soft and pale gold. Raise heat slightly and cook 8 to 10 minutes more until jammy and deep gold. Stir in 1.5 tsp thyme and cool slightly.
Bake 1
Roll pastry on floured surface to fit a 20cm loose-bottomed tart tin, prick base and chill 15 minutes. Line with parchment and baking beans, blind bake at 190°C for 15 minutes. Remove beans and parchment, bake 5 minutes more until dry and pale gold, trim overhang.
Build
Spread caramelised onions over pastry base, scatter lardons across, pour custard to the rim.
Bake 2
Bake at 170°C for 25 to 28 minutes until centre is just set with a gentle wobble and top is deep golden. Rest tart 10 minutes as custard firms.
Rest and plate
Whisk 1.5 tsp walnut oil, 0.75 tsp sherry vinegar, 1 small sliced shallot and a pinch of salt, toss with 100g frisée and 60g lamb's lettuce. Scatter 1.5 tbsp parsley over tart, slice into wedges and serve with dressed salad alongside.
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