Alsatian Onion Tart

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“From the Christmas Cookbook by Nanette Newman. Alsatian (Alsace) wine is a French dry white wine. I have included preparation for a homemade pastry tart, but feel free to use a pre-made one. Cooking time includes chilling time for pastry dough if making your own.”
1hr 30mins

Ingredients Nutrition


  1. Sift the flour into a large bowl then rub in the butter with your (clean) fingers until the mixture resembles fine breadcrumbs.
  2. Mix the egg yolks with the salt and 3 tablespoons water. Stir into the flour, using a knife, to make a soft and smooth (but not sticky) dough. Add the extra tablespoon of water if the mixture is too dry.
  3. Pat the dough into a ball, wrap up in cling film and refrigerate for 30 minutes.
  4. Preheat the oven to 220C/425°F.
  5. Roll out the pastry on a floured surface and use to line a 10-inch tart pan.
  6. Prick the pastry all over with a fork and bake blind for 10-12 minutes. Remove from oven and let cool.
  7. Lower the temperature of the oven to 190C/375F and place a baking sheet in the oven to heat.
  8. Heat the oil in a non-stick frying pan. Add the onions, bay leaf, thyme, salt and pepper. Cover and cook gently until the onions are soft and transparent, stirring occasionally.
  9. Add the wine and simmer, uncovered, until all the liquid has evaporated.
  10. Remove the bay leaf and taste for seasoning.
  11. Whisk the eggs and cream together.
  12. Spread the onions into the pastry crust and pour in the egg mixture.
  13. Place on the hot baking sheet and bake for 15 minutes.
  14. May be served hot or room temperature.

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