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!!!