Prep 40 mins
Cook 40 mins
I was looking for something different for a sidedish this summer and came across this recipe in the Denver Post. I served it with a briskett and got a lot of compliments. You can use a regular piecrust with this in a deep dish pie pan also.This will serve 8 as an appetizer or 4 as a main dish.
- 1 1⁄2 cups flour
- 1⁄2 cup cold unsalted butter, cut into 1/2 inch slices
- 1⁄2 teaspoon salt
- 1 egg yolk
- 3 tablespoons milk
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 large sweet onions, peeled,halved,and very thinly sliced
- 1 teaspoon salt
- 1 cup riesling wine
- 2 eggs
- 2 tablespoons creme fraiche
- 1⁄2 teaspoon grated nutmeg
- 1⁄4 teaspoon cayenne pepper
- 1 cup grated gruyere cheese
- For crust, combine flour and butter in the bowl of an electric mixer.
- Mix on low speed until crumbly.
- Place egg yolk in a measuring cup and add enough milk to make 1/4 cup, then whisk together.
- With motor running,add liquid mixture and mix just until dough holds together.
- Scrape onto a sheet of waxed paper and form into a ball; flatten slightly.
- Cover with a second sheet of waxed paper and roll out into a round large enough to fit into a 9 inch tart pan.
- Remove top sheet of paper and lay crust loosely into pan.
- Remove second sheet and fit crust into pan, trimming edges evenly.
- Transfer to freezer for 15 minutes.
- Heat oven to 425 degrees.
- Line frozen crust with foil and weight with dried beans or pie weights.
- Bake for 15 minutes in lower third of oven, remove from oven and cool on a rack.
- Lower oven temperature to 400 degrees.
- For filling, melt butter with oil in a large, nonstick skillet over medium heat.
- Add onions and stir to coat with butter and oil.
- Sprinkle with salt and mix well.
- Cook, stirring often, until onions are softened, about 10 minutes.
- Add Reisling and continue cooking, until onions are limp and only about 1/4 cup liquid remains.
- Remove from heat and cool slightly.
- Transfer onions to a mixing bowl.
- Add eggs, creme fraiche, nutmeg,cayenne,and 1/2 cup Gruyere and mix well.
- Scrape evenly into tart shell and sprinkle with the remaining Gruyere evenly.
- Bake for 30 to 40 minutes, until top is lightly browned and a knife inserted near center comes out clean.
- Cool slightly before cutting into wedges to serve.