My Onion Tart

This is a highlight of Alsatian farm cuisine—a simple onion tart, with bacon and cheese. It’s like a thin quiche. It uses only the simplest ingredients but when properly cooked is a supreme dish. I intensify the traditional recipe by using a puree of steamed onions as part of the custard or flan for more onion flavor and sweetness. This was a regular feature of my childhood. My mother usually served it with a green or celeriac salad.