Tarte à l'Oignon Alsacienne (Alsatian Onion Tart)
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Ingredients
- 1 ready-rolled shortcrust pastry
- 4 onions, thinly sliced
- 3 eggs
- 200 ml double cream
- 0.25 tsp nutmeg, grated
- 20 g unsalted butter
Nutrition (per serving)
- Calories
- 942 kcal
- Protein
- 15.7 g
- Carbohydrate
- 71.1 g
- of which sugars
- 11.8 g
- Fat
- 64.9 g
- of which saturates
- 33.8 g
- Fibre
- 4.8 g
- Salt
- 1.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pan and cook the onions with a pinch of salt over a low heat for 20 minutes, stirring often, until very soft but not coloured. Leave to cool slightly.
- 2
Heat the oven to 200C (180C fan, gas 6) and line a 23cm tart tin with the pastry, pressing it into the edges.
- 3
Prick the base with a fork, line with baking paper and baking beans, and bake for 12 minutes, then remove the paper and beans and bake for a further 5 minutes.
- 4
Whisk the eggs with the double cream and nutmeg and season well.
- 5
Spread the softened onions over the pastry base and pour over the egg mixture.
- 6
Bake for 25-30 minutes until just set and golden.
- 7
Rest for 5 minutes before slicing.
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