1 hr 30 mins
wood stove stoker's Note:
I use this as a side dish, an appetizer and also as a main dish. I found this recipe in "New Frontiers in Western Cooking" by Greg Patent (2002). I often use yellow organic onions in place of sweet onions. Both variations taste wonderful.
My Private Note
Units: US | Metric
- 3 large sweet onions (Such as Walla Walla)
- 1/2 cup unbleached white flour, for coating
- 3 tablespoons butter, divided
- 3 tablespoons olive oil, divided
- 3 eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1 tablespoon chopped fresh oregano
- 5 tablespoons freshly grated parmesan cheese, divided
- 1Prepare pastry in food processor:.
- 2Place flour, salt, and butter in work bowl fitted with metal blade. Process until mixture resembles coarse corn meal.
- 3While mixing, gradually add ice water through tube and process until mixture forms a ball.
- 4Remove dough from work bowl.
- 5Shape into 6-inch disk and wrap in plastic wrap.
- 6Refrigerate for 1 hour.
- 7(Pastry may also be made by hand according to individual's methods.).
- 8Roll out pastry between two pieces of parchment paper into 13" circle -- or something resembleing a circle.
- 9Place into 10" quiche or tart pan. (Tart pan with removable bottom makes for a more "elegant" presentation.).
- 10Fold pastry onto itself forming a double side wall. Prepare edge with decorative trim by finger crimping around entire pan.
- 11Meanwhile, preheat oven to 400 degrees.
- 12Line pastry bottom with foil. Weigh down pastry by spreading beans or rice on bottom.
- 13Bake 15 to 20 minutes--or until edge of pastry is SLIGHTLY browned. Romove foil and weights.
- 14Cool pastry.
- 15Prepare Filling:.
- 16Peel onions and slice into 1/4" thick slices.
- 17Spread flour onto plate.
- 18Dredge onion slices in flour. Set aside.
- 19Heat 1 1/2 T of the olive oil and 1 1/2 T of the butter in a 12" skillet over medium-low heat.
- 20When oil/butter is hot, brown 1/2 of the onion slices.(About 4-5 minutes each side.).
- 21Place on paper towels to drain.
- 22Add remaining 1 1/2 T olive oil and 1 1/2 T butter to skillet and brown remaining onion slices. (About 4-5 minutes each side.).
- 23Place on paper towels to drain. Set aside.
- 24In a medium bowl whisk eggs, milk, salt, pepper, nutmeg, and oregano until well combined. Set aside.
- 25Spread 3 T of grated Parmesan on bottom of prepared pastry.
- 26Arrange browned onion slices to completely cover bottom of prepared pastry.
- 27Pour egg mixture over onions.
- 28Sprinkle with remaining 2 T of Parmesan cheese.
- 29Bake 45 to 50 minutes or until it is puffed and browned and the filling is set.
- 30Cool tart at least 5 minutes before serving.
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Nutritional Facts for Sweet Onion Tart
Serving Size: 1 (260 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 615.2
- Calories from Fat 370
- Total Fat 41.1 g
- Saturated Fat 21.5 g
- Cholesterol 189.7 mg
- Sodium 710.7 mg
- Total Carbohydrate 49.7 g
- Dietary Fiber 2.5 g
- Sugars 5.7 g
- Protein 12.4 g