Onion Tart with Cheese
This is the Onion Tart with Cheese recipe.
- Prep: 20 min
- Cooking: 1 h 5 - 1 h 10
- Refrigeration: 35 min
Ingredients
- Pastry
- 7 oz (210 g) flour
- 3 oz (90 g) butter
- Salt
- Filling
- 1 oz (30 g) butter
- 1 large onion sliced thin
- 7 oz (210 g) lardons (bacon cubes)
- 3 eggs
- 1 cup (250 mL) 35 % cream or milk
- Freshly grated nutmeg
- 3 oz (90 g) Canadian Emmental grated or Canadian Gouda
- Salt
- Freshly ground pepper
- 1 cup (250 mL) dried beans
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Preparation
To make pastry dough, mix flour and salt in a bowl. Mix in butter using an electric mixer, then knead with a little water. Wrap dough in plastic wrap and refrigerate for 20 minutes.
Using a rolling pin, roll out dough on a floured work surface. Line a tart pan with a removable bottom, making sure that it exceeds the brim by about 1/2 inch (1 cm). Prick dough a few times with a fork. Cover dough with parchment paper, then cover paper with dried beans. Refrigerate for 15 minutes more.
Preheat oven to 400 °F (200 °C). Place tart pan on a baking sheet and bake for 15 minutes. Remove dried beans and parchment paper, then bake for 5 minutes more. Remove crust from oven and reset temperature to 350 °F (180 °C).
In a saucepan, melt butter and sauté onions and lardons for 10 minutes.
In a bowl, beat eggs, cream, nutmeg, salt and pepper.
Arrange onion mixture in tart crust and sprinkle with grated Canadian Emmental cheese. Carefully pour egg mixture over onions. Bake at 350 °F (180 °C) 35 to 40 minutes, or until surface is nicely golden.
Remove from oven. Let cool, then remove tart from pan and slide onto a serving plate.
Jean Soulard, Executive Chef, Le Château Frontenac
