Onion Tarte from Alsace

Name: Onion Tarte from Alsace (Tarte à I’oignon)
Cuisine: Israeli
Ingredients: 1 recipe brown shortcrust pastry, in a 20-23 cm (8-9 in) loose-bottomed flan tin; 700 g (1½ lb) peeled and finely chopped onions; 1 tablespoon sunflower oil; 65 g (2½ oz) butter; 2 tablespoons plain flour; 2 large eggs; 150 ml (5 fl oz) single or double cream; 150 ml (5 fl oz) single or double cream; 1 teaspoon sea salt; 10 grinds black pepper; ¼ teaspoon nutmeg; 75 g (3 oz) finely grated mature Cheddar cheese

Tarte à I’oignon

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

This makes an unusual starter or, in larger portions, a perfect vegetarian main course. The onion is cooked till it melts and turns a pale golden brown—the flavour is too intrusive if overbrowned.

Ingredients

1 recipe brown shortcrust pastry, in a 20-23 cm (8-9 in) loose-bottomed flan tin

Asia
Israel
Starter
Vegetarian

Method

Put the pastry-lined flan tin in the freezer while the filling is being prepared. Put the onions in a lidded frying pan with the oil and 40 g (1½ oz) of the butter, cover and cook very slowly over low heat, stirring occasionally, until absolutely tender and golden brown—this may take 45 minutes. Stir in the flour and cook for 3 minutes longer.

Pre