This tarte aux oignons – onion tart- is pure home-made comfort food. When it cooks in the oven, it fills your home with an amazing warm indulgent smell and when you eat it I cannot even start to describe how it melts in your mouth… yummmm…
I made it during half-term when one of my little boy and myself were down with a nasty cold. I had heard some kind of urban legend about the healing power of onions and when I saw that I had an entire bag in my fruit & veg box I thought it was appropriate. I am still not sure that the onion tart itself helped us beat our cold but one thing is sure is that ill or not we all loved it and we enjoyed a delicious dinner that night.
Preparing this delicious tart will only take you 20 minutes but peeling your onions and thinly slicing them could easily take an additional 10-20 minutes. As a shortcut, you can buy frozen onions (peeled and chopped) but you will then need to make sure that all the water they will give evaporates before adding the olive oil. I personally used fresh onions, which I peeled, sliced and froze when they were really fresh and I defrosted on the day I made the tart. Give it a go, it is a seriously delicious tart!
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La tarte aux oignons - The onion tart
This tarte aux oignons – onion tart - is pure home-made comfort food.
- 1 ready roll short crust pastry
- 600 g onions peeled and really thinly sliced
- 50 ml olive oil
- 80 ml white wine
- 2 slices bread crust removed
- 200 ml crème fraiche half fat
- 1 tbsp flour
- 2 tbsp milk semi skimmed
- 1 egg
- salt and pepper
Preheat your oven to 190ºC.
Put your pastry on a baking paper (if it isn’t already done) and line it in your tin. Gently prick the base all over with a fork.
Combine the onions with the olive oil in a frying pan and leave to cook over a medium heat during 15 minutes stirring every now and then. They should become translucent but not brown.
Meanwhile, poor the white wine over the bread and mix with a fork until you get a liquid batter. Add the crème fraiche, flour, milk and egg and mix until smooth and well combined.
Add the cooked onions to the mixture and poor everything into the pastry case.
Bake for 45 minutes until the pastry edges are golden and firm. Serve warm or cold.
I asked some of my food bloggers friends what they were cooking with onions: Gary from Big Spud recommended warm curried lamb breast with onions, whilst Camilla mentionned a refreshing tomato, red onions and coriander salad.
Finally, I thought I would save some precious virtual slices of this tart for some relevant blogging challenges, all the more that I made this tart with the onions from the fruit & veg box I won with my entry in last month Extra Veg challenge: the ultimate baby comfort food, carrot coconut puree!!!