For decades, the restaurant Lutèce-with chef André Soltner behind the stove-was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the inspiration for this version.
Categories Egg Onion Appetizer Bake Dinner Lunch Bacon Spring Party Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 main-course or 10 first-course servings
Number Of Ingredients 19
Steps:
- Make pastry:
- Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
- Turn out mixture onto a lightly floured surface and divide into 6 equal portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with pastry scraper and press into a ball, then flatten into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
- Roll out dough on a floured surface with a floured rolling pin into a 14-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang over pastry and press against side to reinforce edge. Lightly prick bottom with a fork and chill until firm, about 30 minutes.
- Put oven rack in middle position and preheat oven to 400°F.
- Line chilled shell with foil and fill with pie weights. Bake until pastry is set and pale golden along rim, 15 to 20 minutes. Carefully remove foil and weights and bake shell until golden all over, 10 to 15 minutes more. Transfer shell to a rack. (Leave oven on.)
- Prepare filling while shell bakes:
- Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer bacon with a slotted spatula to paper towels to drain and pour off bacon fat. Add butter to skillet and cook onions with 3/4 teaspoon salt and 1/2 teaspoon pepper over moderate heat, stirring, until just wilted, about 2 minutes. Cover surface of onions with a round of parchment or wax paper (or cover skillet with a tight-fitting lid) and continue to cook, lifting parchment to stir frequently, until onions are very soft and pale golden, about 20 minutes. Stir in bacon, then remove from heat and cool 10 minutes.
- Whisk together crème fraîche, eggs, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl, then stir in onions.
- Fill and bake tart:
- Pour filling into tart shell, spreading onions evenly, and bake until filling is set and top is golden, 25 to 35 minutes. Serve warm or at room temperature.
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Abdul Saqib
[email protected]This tart was easy to make and turned out great! I used a store-bought crust to save time, but the filling was so flavorful that it didn't matter. I will definitely be making this again.
Gary Carkin
[email protected]I made this tart for a dinner party and it was a hit! The presentation was beautiful and the flavor was even better. My guests raved about it.
Jhhh Hthvt
[email protected]This tart was delicious! The onions were caramelized perfectly and the crust was flaky and buttery. I will definitely be making this again.
Peter-John Robertson
[email protected]I was disappointed with this tart. The crust was soggy and the filling was bland. I won't be making this again.
Bilal Muhammad haji
[email protected]This tart was easy to make and turned out great! I used a gluten-free crust and it was still delicious. I will definitely be making this again.
Khld Ysf
[email protected]I made this tart for a brunch party and it was a hit! The crust was flaky and the filling was creamy and flavorful. I would definitely recommend this recipe.
Thandiwe Sibiya
[email protected]This tart was a bit too sweet for my taste, but my husband loved it. I think I would use less sugar next time.
BEN IXCAQUIC
[email protected]I was a bit skeptical about this tart at first, but I'm so glad I tried it! The combination of the sweet onions and the savory cheese was perfect. I will definitely be making this again.
Ok Khan
[email protected]This tart was easy to make and turned out great! I used a store-bought crust to save time, but the filling was so flavorful that it didn't matter. I will definitely be making this again.
Nadeem Oad Rajoopt
[email protected]I made this tart for a dinner party and it was a showstopper! The presentation was beautiful and the flavor was even better. My guests raved about it.
Nelisiwe Mtimkulu
[email protected]This tart was a huge hit with my family! The onions were perfectly caramelized and the crust was flaky and buttery. I will definitely be making this again.