Alsatian Onion Tart (Tarte à l'Oignon)
80% authentic · French (Alsatian)
A savory tart from the Alsace region of France, featuring a rich custard filling with deeply caramelized onions and bacon on a buttery pastry crust.
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Ingredients
- All-purpose flour1.5 cups
- Cold butter1/2 cup
- Ice water3-4 tbsp
- Yellow onions2 lbs
- Butter2 tbsp
- Lardons or thick-cut bacon4 oz
- Eggs3
- Heavy cream1 cup
- Nutmeg1/4 tsp
- Saltto taste
- Black pepperto taste
- Fresh chivesfor garnish
Steps
- 1
For the crust: Pulse flour and cold butter in a food processor until coarse crumbs form. Gradually add ice water until dough just comes together. Form into a disk, wrap, and chill for 30 minutes.
- 2
Roll out dough and fit into a 9-inch tart pan with a removable bottom. Prick with a fork and blind bake at 375°F (190°C) for 15 minutes. Remove weights and bake for another 5 minutes until lightly golden.
- 3
While crust bakes, thinly slice onions. In a skillet, melt 2 tbsp butter over medium-low heat. Add onions and cook slowly until deeply caramelized, about 30-40 minutes.
- 4
In a separate pan, cook lardons until crisp. Drain on paper towels, reserving a little rendered fat if desired.
- 5
In a bowl, whisk together eggs, heavy cream, nutmeg, salt, and pepper.
- 6
Spread caramelized onions and lardons evenly over the pre-baked tart crust. Pour the egg mixture over the onions and bacon.
- 7
Bake at 375°F (190°C) for 25-30 minutes, or until the filling is set and the top is golden brown.
- 8
Let cool slightly before slicing. Garnish with fresh chives. Serve warm.
