Photograph of the finished Tarte à l'oignon alsacienne

France · Bánh tart hành tây kiểu Alsace

Tarte à l'oignon alsacienne

1 hr 15 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 240 g
  • Photograph of Unsalted butter Unsalted butter 140 g
  • Photograph of Onion Onion 600 g
  • Photograph of Fresh cream Fresh cream 240 ml
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Nutmeg Nutmeg 2 g
  • Photograph of Salt Salt 8 g
  • Photograph of Black pepper Black pepper 4 g

Method

  1. 1 Mix the flour with cold butter and a pinch of salt, add ice water to form a dough, cover tightly and refrigerate for 30 minutes.
  2. 2 Slice the onions very thinly and sauté them in butter over low heat for 25 minutes until tender and sweet, making sure not to burn them.
  3. 3 Roll out the dough, line the tart mold with it, poke holes in the bottom, and bake for 12 minutes at 180°C.
  4. 4 Beat the eggs with the fresh cream, salt, pepper, and nutmeg, then mix in the cooled onions.
  5. 5 Pour the filling into the pastry shell, spread evenly, and bake for another 30 minutes at 180°C until golden brown.
  6. 6 Let it cool for 10 minutes, then cut into slices and serve warm with salad.

With an appliance

  • Air fryer 1 hr

    Replace steps 3 and 5: spray small molds with oil, bake blindly at 195°C for 8 minutes, then bake the filling at 195°C for 19 minutes, rotating the molds between each turn; reduce the baking time by 15 minutes, but large tarts must be divided into smaller portions.

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