Courtesy Famille Dietrich, Au Raisin d‘Or, Mittelbergheim, Alsace, France
Tarte a l’oignon, or onion tart, is a creamy, savory treat. It combines humble ingredients into a dish with killer flavors. The trick is to cook the onions very slowly, until soft, before you bake the tart. In Alsace, it’s often eaten during the wine harvest out in the vineyards. It’s easy to transport, not in desperate need of refrigeration and totally delicious.
- 3 cups, plus 2 tablespoons all-purpose flour
- ¾ cup plus 1 tablespoon butter, plus more for pan
- ¼ teaspoon salt
- 6 yellow onions, thin sliced
- 3 eggs
- 1 cup whole milk
- 1 cup heavy cream
- ⅛ teaspoon black pepper
- ⅛ teaspoon nutmeg
- 2 ounces smoked bacon lardons
Gently combine 3 cups flour, ¾ cups butter and ⁄8 teaspoon salt with enough cold water to form dough. Refrigerate while completing other steps.
Heat oven to 350˚F.
Melt remaining 1 tablespoon butter in large saucepan over low heat. Add onions, and cook until soft but not browned, about 30 minutes. Let cool to room temperature. Add remaining 2 tablespoons flour, eggs, milk, cream, black pepper, nutmeg and ⁄8 teaspoon salt, and mix well.
Grease 12-inch tart pan with butter. Roll out dough, and press into pan. Add onion mixture, and sprinkle lardons over top. Bake 45 minutes, or until crust turns golden brown. Serves 12.
Boeckel 2015 Zotzenberg Grand Cru Sylvaner (Alsace). The crisp, lively nature of Sylvaner makes a wonderful, refreshing match for onion tart. Its acidity is a sharp counterpoint for the tart’s creaminess, while its herbal edge sings with the sweet onion flavor. From the same village, Mittelbergheim, comes this richer style of Sylvaner, an ideal pairing.