A delicious, simple and impressive Alsatian dish to serve next time the next time you host a gathering.
By Alana Lowe and Paul Helzer
Prep your dough and get to tarting – this savory tart is a French Alsatian delight from my mother in law, Brigitte Helzer. There is also a vegetarian option as you can always cut ham from the recipe. Music: “Cabin by the Sea” by The Diskettes
Tarte á l’Oignon (Savory French Onion Tart)
- Yield: 4-8 servings 1x
Description
Delicious, simple and impressive dish to serve next time you host!
Ingredients
Scale
- 4–5 large onions, roughly chopped
- 1–2 tbs. unsalted butter
- salt, pepper
- 1/2 tsp. nutmeg
- 2 slices ham or prociutto, roughly chopped
- 1 tbs. all-purpose flour
- 1 egg
- 1/2 cup milk
- 1 cup emmentaler, grated (could sub in some gruyere or swiss or other cheeses)
Instructions
- Have savory dough ready – I like to have it rolled out on my pan then I keep it cold in the fridge til I’m ready. I have an awesome flaky savory dough recipe in my Tarte á la Tomate post.
- Preheat oven to 450
- Heat butter over low-medium flame
- Add onions, stir and cover to sweat
- This is a good time to grate cheese, roughly chop ham or prociutto
- Add ham or prociutto to sweated onions
- Add flour
- In a separate bowl, whisk egg and milk together
- Turn off flame, add mixture to onions
- Pull out your prepped dough, pour in onions
- Generously sprinkle grated cheese on top
- Bake at 450 for 20 mins, then reduce heat to 350 for another 20 mins, cheese and edges of crust should be golden brown
- Let cool for 10 mins on cooling rack before digging in
- Enjoy!
- Cuisine: French Alsatian
