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Onion Tart

Pastry Dough

1 - 9” pie shell unbaked

Prepared store bought is fine or make your own.

Filling;

4 – Tablespoons of Extra Virgin olive oil

2- Large (or equivalent smaller) onions, peeled and thinly sliced

2 – Tablespoons of flour

3 – Farm fresh eggs

½ - cup of heavy cream

½ - teaspoon salt

Black pepper

1 – Cup of shredded Asiago Cheese or Gruyere Cheese

Directions:

Preheat oven to 375 degrees F.

Heat the oil in a sauté pan and cook the onions slowly until they begin to look creamy, about 12 minutes. Sprinkle the onions with flour and continue to cook and stir for a couple of minutes. Transfer the onions to a bowl and cool slightly.

In a separate bowl whisk the eggs, cream, salt, pepper, together until well blended. Sprinkle ¼ cup of the cheese onto the bottom of the pie shell. Spread the onions evenly in the pie shell then pour the egg mixture over the onions evenly. Sprinkle the remaining ¾ cup of cheese over the top. Bake for 40-45 minutes or until the tart is nicely browned and the cheese is melted and golden brown. Serve warm cut into wedges.

Variations:

Add 1/8 a cup or more of fresh spring peas or ¼ cup of asparagus pieces or both before baking.

 

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