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Recipe Name: Onion Tart Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 8

200 Gram(s) Plain flour
130 Gram(s) Unsalted butter, softened
3 Tablespoon(s) Water
1 Egg
1 Dash(s) Salt
400 Gram(s) Onions
30 Gram(s) Bacon, cut into thin strips
50 Gram(s) Unsalted butter
3 1/2 Cream
3 1/2 Milk
4 Eggs
1 Dash(s) Gratted nutmeg
1 Tablespoon(s) Chopped parsley
Salt and pepper
PastryMake the flour into a 'well' on the pastry board, beat the egg
and addit, with the butter, salt and a little of the water, to the
centre ofthe well, then work the ingredients into the flour with your
fingertips,incorporating more water little by little; whether you have
to use allthe water or not depends on the quality of the flour. Press
all thedough together into a ball then, finally, work it thoroughly
with theheel of your hand, gathering it up with pastry scraper as you
do sountil it is soft and pliable. Leave it in the refrigerator to firm
upagain before you roll it out.FillingPeel the onions. Cut them into
fine rings and weigh out 300 g.Cook the bacon strips (which need to be
VERY finely cut) in the butter.Let them take on a golden colour, then
add the sliced onions and leavethem to cook gently until they are
tender.In a bowl beat together the cream, milk and eggs, adding salt,
pepperand nutmeg to taste.When the onions are cooked, add them to the
mixture in the bowl and addthe chopped parsley.PreparationRoll out the
dough 2mm thick and use it to line a buttered tart tin 26cm in diameter
and at least 3cm deep. Cut a disc of aluminium foil ofthe same diameter
as the tin and place it on the pastry. Weight it downwith a handful of
beans or crusts.Pre-heat the oven to 150 oC (300 oF) and cook the
pastry 'blind' forhalf an hour. Watch the coulouring of the edge and as
soon as it startsto turn golden remove the aluminium foil and beans or
crusts. Cook thepastry shell until the base is baked but not
coloured.Fill the shell with the onion mixture. Put the tart back into
the oven.Check that the temperature is still 150 oC and keep the oven
at or justbelow this temperature for about 1 hour. Towards the end you
couldreduce the heat a little, as the tart needs TO COOK VERY SLOWLY.
Thetart is ready if, when you shake it, the filling appears to be
quitefirm with no hint of a whole in the centre.Serve warm, in small
slices !(From: Fredy Girardet, Cuisine spontanee)From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 337
Calories From Fat: 209
Total Fat: 23.6g
Cholesterol: 167.1mg
Sodium: 539.2mg
Potassium: 168.1mg
Carbohydrates: 24.8g
Fiber: 1.6g
Sugar: 2.3g
Protein: 7.4g

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