Onion Tart

Name: Onion Tart
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 12-14 serving(s)
Ingredients: 3 cups all-purpose flour; 1 1/2 teaspoons salt; 1 pinch sugar; 3/4 cup well-chilled butter, cut into ½ inch pieces; 1/2 cup vegetable shortening, well chilled; 1/4 cup sour cream; 1/4 cup ice water (or more); 8 ounces thickly-sliced bacon, cut into ½ inch pieces; 2 tablespoons butter; 2 lbs onions, halved lengthwise and cut into ¼ inch slices (about 5 medium-large); 1/4 cup all-purpose flour (scant); 1 1/4 cups milk; 4 eggs; 3/4 cup whipping cream; 1/8 teaspoon freshly grated nutmeg; 1/8 teaspoon cayenne pepper

Submitted by evelynathens

"I love onions done all different ways - rings, oven-roasted with a balsamic-butter glaze (this is in my recipes and is to die for!), and this tart. Onion divinity!"

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Ready In:: 1hr 35mins
Ingredients:: 16
Serves:: 12-14

ingredients

Pastry
3 cups all-purpose flour
1 ¹⁄₂ teaspoons salt
1 pinch sugar
³⁄₄ cup well-chilled butter, cut into ½ inch pieces
¹⁄₂ cup vegetable shortening, well chilled
¹⁄₄ cup sour cream
¹⁄₄ cup ice water (or more)
Filling
8 ounces thickly-sliced bacon, cut into ½ inch pieces
2 tablespoons butter
2 lbs onions, halved lengthwise and cut into ¼ inch slices (about 5 medium-large)
¹⁄₄ cup all-purpose flour (scant)
1 ¹⁄₄ cups milk
4 eggs
³⁄₄ cup whipping cream
¹⁄₈ teaspoon freshly grated nutmeg
¹⁄₈ teaspoon cayenne pepper

directions

For pastry: Sift flour, salt and sugar into a large bowl.
Add butter and shortening and cut in until mixture resembles coarse meal.
Blend sour cream with ¼ cup water in small bowl.
Add to flour mixture, stirring gently with fork.
If necessary, add more water until dough is moist enough to gather into a ball.
Transfer to lightly-floured work surface.
Roll into 8 x 12 inch rectangle.
Fold into thirds, as for business letter, rotate dough ¼ turn.
Repeat rolling and folding once more.
Wrap dough in foil and chill atleast 1 hour or for up to 3 days.
Roll out on lightly-floured surface into 12 x 17 inch rectangle.
Fit into a 10 x 15 x 1 inch pan (preferably black steel, if you have it).
Crimp edge decoratively.
Prick entire surface lightly with fork.
Refrigerate for ½ an hour.
Preheat oven to 390 degrees F.
Line pastry with foil and fill with dried beans or pie weights.
Bake 8 minutes.
Remove pie weights and foil.
Prick pastry lightly again.
Bake until golden-brown, about 10-12 minutes longer.
(can be prepared 6-8 hours ahead at this point) For filling: Cook bacon in large skillet over low heat until browned, about 8 minutes.
Remove with a slotted spoon to keep dripping in the skillet.
Add butter to skillet and increase heat to medium-low.
Add onion, tossing to coat in butter and dripping.
Cover and cook, stirring occasionally, until soft but not browned, about 25-30 minutes.
Sprinkle with flour and stir 3-4 minutes.
Add reserved bacon.
Season lightly.
(can be prepared 6-8 hours ahead to this point) Preheat oven to 375 degrees F.
Spread onion mixture into crust.
Whisk milk, eggs and cream to blend.
Season with nutmeg and cayenne.
Pour evenly over onion.
Bake until filling is set and golden, 30-35 minutes.
Serve warm.

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Reviews

This tart transported my DH to onion heaven. I halved the recipe and it fit nicely in a regular tart/pie pan. For some reason it took 45 minutes to bake...maybe because my filling was thicker in the pie pan than it would have been in the shallower crust. I'm just waiting for him to ask me to make this again.

Geema