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Before starting this Onion Tart recipe, make sure you have organised all the necessary ingredients.
Peel and slice the onions finely.
Braise in a frying pan in 25 grams of butter and oil.
In a mixing bowl, crack the whole eggs.
Add the crème fraîche and combine with a whisk.
Season with salt and pepper.
Continue cooking the onions over low heat.
Make sure they do not colour too much. Season with salt and pepper.
Roll out the shortcrust pastry...
... and line a deep tart ring (diameter 26 or 28cm).
Remove the pastry excess.
Blind bake the pastry shell, using baking beans...
... for 10 or 15 minutes at 180°C (gas 4).
When the pastry shell is cooked, remove the baking beans.
Fill the pastry case with onions.
Pour the egg preparation on top.
Bake in a hot oven (gas 4) for about 20 minutes...
... until golden.
Take out of the oven...
... and remove the tart ring gently. If the tart ring is stuck, slide a knife along the edge.
This delicious tart is best served warm, with a side of lamb's lettuce or rocket. Enjoy!