Onion tart

Onion Tart

I love this recipe. It’s quite rich, and can serve as the focus of a light meal with salad and bread. It’s also a luxurious accompaniment to beef or lamb. The leftovers—if you’re lucky enough to have any—make a nice breakfast.

Pie crust dough
2 medium sweet onions (tennis-ball size or a bit larger)
6 oz Swiss cheese in slices
3 large eggs
2 tsp flour
1/2c heavy cream
1/4c milk (or for the cream and milk, substitute 3/4 c half-and-half)
1/2 tsp salt
1/2 tsp white pepper (or use black pepper) plus an optional pinch of cayenne.

You need an 11 or 12 inch tart pan with a fluted edge and a removable bottom. Assemble the pan and press the pie crust into the pan and against the edges, trimming the top even with the sides of the pan. Use frozen crust or your own home-made. You’ll need about 10 oz, which is about 1-1/2 frozen crusts (cut and press together as needed to fill the pan).

Peel the onions then cut in half and into 1/4 inch slices, then separate into rings.

Whisk the cream,eggs, milk, S&P, and flour together until well combined.

Put 1/2 the onion rings in the prepared pan and top with 1/2 the cheese slices and 1/2 the cream mixture. Repeat with the remaining ingredients. Put the tart pan on a cookie sheet and bake at 350 for 50 minutes or until nicely browned, rotating the pan halfway thru.

Cool for 10 min and then remove the outer ring of the pan. Cut into wedges and serve.

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