Four Onion Tart

Wedge of onion tart

Four different types of onions: yellow or globe, leeks, shallots, and green onions are sauteed together then poured into a pre-baked pie shell with egg custard and cheese and baked.

This savory pie is similar to a quiche but not as custardy. We love to serve it as a meatless meal or, cut into smaller portions, as a first course. Sauteing the onions long and slow brings out their natural sweetness. Start by making the pastry so it can rest in the refrigerator, allowing the flour to absorb the moisture and the butter to firm up again. Pre-baking the pie shell prevents the crust from getting soggy once the filling is added. Serve hot or warm with a great tossed salad.

For Pastry:

1-1/4 cups all-purpose flour

1/4 teaspoon salt

6 tablespoons cold butter

3 to 5 tablespoons ice water

For Filling:

2 tablespoons butter

2 cups sliced yellow onions

1 cup chopped leeks, white part only (1 large leek)

1 cup sliced green onions (1 bunch)

1/2 cup sliced shallots

1/4 cup dry white wine

3 large eggs, beaten

2 cups half-and-half

1/4 teaspoon dried thyme, crushed

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup shredded Gruyere cheese

1. To make Pastry: Combine the flour and salt in the bowl of a food processor with the steel blade attached. Pulse to combine.

pie dough-food processor

pie dough-food processor

2. Add the 6 tablespoons butter and pulse  4 or 5 times until butter is the size of green peas. Gradually pour ice water through the feed tube, pulsing just until the pastry forms a ball. Scrape out the pastry and shape into a ball. Flatten into a disk. Wrap in plastic wrap and refrigerate 30 minutes.

pie dough disk

pie dough disk

3. Heat oven to 425 degrees F.  On a lightly floured surface, roll pastry disk into a 13-inch circle. Fit into a deep-dish 9-inch pie plate; trim edges and flute. Line the pastry with parchment or foil and fill with dried beans or pie weights. (Note: Used a nut mixture that noone liked.)

blind baking

blind baking

Bake 15 minutes.  Remove parchment and beans. Bake 8 minutes more, or until crust is lightly golden. Cool pastry on wire rack .

4. For Filling:  Reduce oven temperature to 350 degrees F. Meanwhile, melt the 2 tablespoons butter in a large skillet. Add the onion, leek, and shallots and cook 10 minutes, stirring occasionally. Add the green onions and continue sauteing for 10 more minutes until all onions are soft. Add the wine, thyme, salt, and pepper; stir and set aside.

sauteed onions

sauteed onions

5. In a large bowl, beat the eggs with a whisk until well mixed. Pour in the cream and whisk until well combined. Sprinkle the cheese in the bottom of the crust. Add onion mixture. Pour in the egg-cream mixture. Bake 40 to 45  minutes or until knife inserted in the center comes out clean. Serve hot or warm. Makes 8 servings.




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