|Prep time||15 min|
|Cook time||30 min|
Simple and good, a leitmotiv in Formae recipes series, applies very well to this tart, that usually receive unanimous thumbs up.
As any savory pie, the onion tart goes well with a companion salad, for instance seasoned with a classic French vinaigrette.
The combination makes-up a well-balanced main course that can be repeated on and on without tiring your hungry audience.
- 3 white regular-size onions or 2 large ones
- 2 eggs
- 7 oz / 20 cl crème fraîche or sour cream. You can also mix crème fraîche & heavy cream, or mix crème fraîche & milk.
- Pad of butter for the pie pan, or baking sheet
- Salt and pepper
10" quiche dish or pie pan, cooking pan, mixing bowl, measuring cup, cutting board, whisk or fork, rolling pin if using home-made crust.
Pre-heat oven to 400 F / 200 C.
Butter the pie pan (or place a baking sheet in the pan), roll the crust on the cutting board and apply in the pan.
Chop onions. here is a good how-to video.
Brown onions in the cooking pan for about 5 minutes, with salt and pepper, burner on low to medium heat.
Mix eggs and crême fraîche with a whisk.
Add onions to the mix.
Pour mix in pie pan and put in oven for about 30 minutes until top is slightly toasted.
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