Carrie Fehr

There is nothing like a warm caramelized onion tart to send you to the French countryside, and though it’s not France, it sure tastes like it.

The Onions

Olive oil

5 large onions, sliced thin (about 5 cups)

Salt

Coat a skillet with 2 to 3 tablespoons of olive oil.  Add the onions over medium heat.  Stir the onions to evenly coat with olive oil.  After 10 minutes, add a pinch of salt and turn heat to medium low.  Stir occasionally.  Cook until golden brown, about 45 minutes.

The Tart

1 10” pre-baked tart shell (recipe below)

2 eggs

3/4 cup half and half

4 ounces Gruyere cheese, grated

Salt, pepper, nutmeg

Preheat the oven to 375˚ F.

Beat the eggs, then stir in the half and half.  Season with salt, pepper; add a scraping of nutmeg. Layer the caramelized onions and grated Gruyere over the bottom of the pre-baked pastry shell.  Add the custard and bake until lightly browned, about 30 minutes.  Let it rest 5 minutes before serving.

The Tart Dough

2 cups flour

¼ tsp salt

1 tsp sugar

2 sticks unsalted butter, (1 cup)

2-3 tablespoons water

Combine flour, salt, and sugar, in the bowl of an electric mixer.

Using the paddle attachment cut in the butter until it is the size of peas.  Slowly pour in water, drop by drop until dough just comes together-don’t overwork or add too much water or pastry will be tough.

Flour a surface and roll out and mold into tart pan.  Refrigerate 30 minutes or overnight.

Preheat oven at 375˚ F

Line with parchment paper and beans. Bake until edges are brown, about 25 minutes then, remove paper and beans and bake 5 minutes longer.

Makes 1 10” tart.