Description
Classic treat from Alsace with crusty base and creamy onion filling. This is pretty much as good as it gets!
Ingredients
- FOR THE CRUST:
- 3-⅝ ounces, weight Butter, Cold
- 7 ounces, weight Flour
- 1 teaspoon Sugar
- 1 pinch Salt
- 1 whole Egg, Lightly Beaten
- FOR THE FILLING:
- 5-⅓ ounces, weight Bacon
- 1-¾ pounds, 3-¾ ounces, weight Onions
- 3 whole Eggs
- ½ pounds, ⅞ ounces, weight Sour Cream
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
Preparation
To make the crust:
Make sure the butter is cold, then quickly dice it and add it together with the flour, sugar and salt into the bowl of your food processor. Pulse it for about 15-30 seconds, until the mixture resembles bread crumbs. Add the 1 beaten egg and continue pulsing until the dough starts to stick together (another 30 seconds or so).
Remove the dough from food processor onto a working surface and using the palm of your hands just press it together, do not knead. Wrap the dough in a sheet of cling film and put it to rest in a fridge for 30 minutes – 1 hour.
Heat the oven to 200 C.
Once the dough has rested, unwrap it, give a little knead for it to stick together (touching it as little as possible), then roll it to dime thin and press it into a tart pan with a removable bottom. Then place it into a fridge to rest for at least 20 minutes.
After resting time in fridge, prick the bottom of the tart dough with a fork. Place a sheet of baking parchment on top of the pastry and top the parchment with beans or baking weights (this will prevent the pastry from rising and is called blind baking) and bake for 15 minutes. After 15 minutes remove the baking parchment together with beans or baking weights and continue to bake for 10 more minutes. Remove the crust from the oven.
Reduce the heat to 180 C.
While the dough is resting start making your filling. Heat a heavy based pan over medium heat. Add the diced bacon and cook for a few minutes till the fat starts to run out.
Half the onions and slice them thinly. Add them to the bacon and turn down the heat. Continue to cook the for 30-40 minutes stirring occasionally, till the onions have started to caramelize. Then remove them from the heat put the onions into a bowl and set it in the refrigerator so that they cool and chill a bit.
Lightly beat the 3 eggs in a medium sized bowl. Then stir in the sour cream, chilled onions and season with salt and pepper. Pour the mixture into the tart base.
Bake the tart for 40-45 minutes.
Serve warm with green salad. Enjoy!
