Prep 1 hr
Cook 40 mins
This recipe was originally submitted by Mean Chef (IHHDRO). Since it had been sitting in my cookbook begging for attention for quite some time, I adopted it after he left this site. Today, I had the opportunity to finally try it. The blend of flavors is perfect. We served it as a side with grilled pork loin and salad, but it could easily be a meal entirely on its own. I can imagine it as a great brunch, lunch, or light dinner option with a just a leafy salad. Onions sauteed in butter and combined with cream and Parmesan in a flaky crust, what could you possibly not like about that?
- 12 tablespoons unsalted butter, cold, cut into small pieces, plus more for tart pan
- 2 cups all-purpose flour, plus more for dusting
- 1 1⁄2 teaspoons salt
- 1⁄2 cup ice water
- 1 1⁄2 lbs onions, finely chopped
- 1 large egg, lightly beaten
- 1⁄2 cup heavy cream
- 1⁄4 teaspoon fresh ground pepper
- 1 pinch nutmeg, freshly grated
- 1⁄4 cup parmesan cheese, freshly grated or 1⁄4 cup swiss cheese
- Butter a 10-inch tart pan with removable bottom; set aside.
- Make the crust: In a medium bowl, combine flour and 1/2 teaspoon salt.
- Add 8 tablespoons (1 stick) chilled butter, and combine with fingers or a pastry blender until it has the texture of coarse meal.
- Add 1/2 cup ice water, and stir just until a dough forms.
- Form into a disk, and wrap in plastic wrap.
- Chill for at least 15 minutes.
- Preheat oven to 375°.
- On a lightly floured surface, roll out dough to 1/8-inch-thick round.
- Fit dough into prepared tart pan; trim excess.
- Line with a parchment paper round, and fill with pie weights.
- Chill for 15 minutes.
- Transfer to oven, and bake for 15 minutes.
- Remove pie weights and parchment paper.
- Bake for 5 minutes more.
- Remove from oven, and set aside.
- In a large skillet, heat remaining 4 tablespoons butter.
- Add onions, and cook, stirring frequently, until slightly browned and softened, about 15 minutes.
- Remove from heat.
- In a small bowl, combine beaten egg, cream, remaining 1 teaspoon salt, pepper, and nutmeg.
- Stir in onions.
- Sprinkle baked tart shell with cheese.
- Spread onion mixture evenly over cheese.
- Bake until set, 35 to 40 minutes.
- Serve immediately.