This onion tarte is similar to the various quiche recettes Louis has posted, but this tarte does not call for cheese. However, it is une recette that is easy to experiement with. A cook in a mood to experiment could add cheese, for example, Comté or Gruyére. Louis is going to bake this again adding Pipérade.
Alsatian Onion Tarte
pâte brisée (recette suivante)
2 tablespoons butter
1 1/2 cups chopped white onions
1 cup half and half
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1) Sauté the onions in the butter over medium heat for about 10 minutes, until they turn very soft and translucent.
2) Preheat the oven to 375º F (190º C).
3) Fit the pastry into a 10" tarte pan.
4) Sprinkle the onions onto the bottom layer of the pastry.
5) Beat together the eggs, half and half, salt, pepper, and nutmeg.
6) Pour the eggs over the onions and bake the quiche for 45-50 minutes, until the eggs are set in the middle.
Cool slightly and serve
Oven preheated to 350º F (180º C )
2 1/2 cups all-purpose flour
3/4 teaspoon salt
5 oz. (10 tablespoons) cold unsalted butter cut into 1/4" cubes
1/4 cup cold water
1/2 teaspoon fresh lemon juice
1) Prepare a 10" tarte pan, lightly greased with vegetable shortening.*
2) In the bowl of an electric mixer** fitted with the paddle attachment, combine flour and salt.
3) Add the cold butter and mix on low speed until mixture resembles fine bread crumbs, about 1 minute.
4) Add the cold water and lemon juice and continue mixing just until large lumps form.
5) Turn out onto a lightly floured work surface and, using your hands, gather the mixture together.
6) Using the heel of your hand, knead the dough gently until it holds together, about 30 seconds.
7) Shape dough into a disk, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
8) After the pâte is thoroughly chilled, turn it out onto a sheet of lightly floured wax paper placed on a work surface.
9) Roll the pâte out to a thickness of 1/8".
10) Place the prepared pan upside down on the rolled-out pâte.
11) Carefully run your hands under the wax paper and flip the pâte and the pan so that the pan is now on the work surface.
12) Press the pâte into the pan and trim excess pâte by running your rolling pin over the diameter of the pan.
13) Using a fork, lightly prick the bottom of the shell.
14) Cover and chill for 1 hour.
15) Bake slightly at 350º F as per the footnote below*** before filling the shell.
* It is best to use vegetable shortening to grease pans because it contains no moisture. This helps insure a clean release from the pan.
** This assumes a Kitchen Aid mixer.
*** Bake the shell in a 350º F oven just until the moisture is driven out, but before the shell browns. This will insure a crisp crust.
Quiche avec Oignons et Poivrons
Quiche au Camembert
...and now for dessert!:
Tarte aux Myrtilles Alsacien