Author Notes: This is one of our favorite tarts to serve at Brunch. It's classic French bistro fare. Creamy and savory with a hint of sweetness. It's the perfect combination and disappears within minutes. Serve with a salad of field greens and you have an entire meal. The dough recipe is our standard pie crust recipe. We use it for everything! - Renee & Ari's Kitchen Conundrum
Pate Brisee or Tart Shell Dough
- 3/4 cups Flour
- 7 tablespoons Butter, very cold
- 1/8 teaspoon salt
- 60 milliliters water, very cold
- Sift flour and salt into the bowl of your mixer.
- Cut butter into very small pieces and add to the flour and salt mixture. Turn the mixer on low and slowly add the water.
- When the dough is a sandy texture, remove it from the bowl of the mixer and knead into a ball. Cover in plastic wrap and place in the refrigerator for one half hour. Preheat oven to 400 degrees F.
- When ready, remove from the fridge and roll out on a floured surface about 1/4" thick. Butter and flour a 9" tart ring/mold or a 9" shallow pie pan. Place the dough in the pan and crimp the edges.
- Cut a piece of parchment to lay on top of the tart bottom and fill with pie weights or dried beans. Bake for 10-12 minutes until it is dry and chalky white. Remove the beans and set aside to cool.
For the Filling
- 1 Onion, thinly sliced
- 2 tablespoons butter
- 1 egg
- 1 egg yolk
- 1/2 cup milk
- 1/2 cup heavy cream
- salt & pepper, to taste
- nutmeg, a pinch
- Heat the butter in a large skillet over medium low heat. Add the onions and cook about 30 minutes until they are very soft and caramelized. Add salt and pepper to taste.
- Preheat the oven to 325 degrees F and prepare the custard.
- Combine the egg with the egg yolk in a small bowl with a whisk.
- Add the milk, cream, salt, pepper and nutmeg, whisking gently until combined. Do not over whisk and create bubbles or froth/foam.
- Spread the onions on the bottom of the prepared tart shell and pour the custard over the onions filling the shell completely.
- Bake for 30 minutes until the custard is just set. Do not let the custard rise, as this is a sign of overbaking. Serve warm or at room temperature. Goes great with a field green salad and light vinaigrette.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)