Onion Tart
This recipe makes 10 servings
This is a delicious combination of crisp crust and rich, mellow onions in sour cream.
Ingredients
- Pastry for 2 single-crust pies
- 1 tbsp Dijon mustard
- 1/2 tsp caraway seeds
- Filling:
- 1/4 cup butter
- 6 cups thinly sliced onions, about 2 lb/1kg
- 3/4 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp freshly ground pepper
- 1/4 tsp ground coriander
- 2 tbsp dry white wine or vermouth
- 2 eggs, beaten
- 1 cup sour cream
- 2 tbsp finely chopped fresh parsley
Preparation
Filling: In large skillet, melt butter; add onions, salt, cumin, pepper and coriander. Toss together and cook over low heat, uncovered, without letting onions become more than a rich golden color, for about 30 minutes, stirring frequently.
Pour in wine and cook-for 5 minutes longer. Let cool and stir in eggs, sour cream and parsley.
Meanwhile, use pastry to line 15- x 10-inch (2 L) jelly roll pan. Trim, leaving 1/2-inch (1 cm) overhang. Fold overhang under to make double layer around edges and crimp neatly. Prick pastry, line with foil and weight down with beans or pie weights. Bake in 450°F (230°C) oven for 10 minutes. Remove foil and beans and prick bottom again. Return to oven for 3 to 5 minutes or until pastry is golden. Remove from oven and brush pastry with mustard.
Spread onion filling over pastry; sprinkle with caraway seeds. Bake in 350°F (180°C) oven for 10 minutes or until filling is set. (If edges of pastry brown too quickly, cover them with foil.) Cut into 24 squares, about 2 inches (5 cm) square, and serve hot.
- Keywords : Dinner; Winter; Onions; Eggs; Sour Cream; White wine; Butter; Bake;
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