With no meat in sight in the fridge or the in freezer, but about a ton of onions in the pantry, I set out to make an onion tart for dinner. Having never made an onion tart before I was pleasantly surprised with how easy it was to make, and with how absolutely tasty the finished tart was.
Next time I'm going to try and use a mild blue cheese instead of just normal cheese, to give it a little more flavour.
Can't wait to make this again!
Adapted from Bärbloggen
3 ½ dl flour
150 g cold butter, cut into pieces
a pinch salt
about 2 tbsp ice cold water
4 medium onions
2 ½ dl milk
3 dl grated cheese
salt and pepper
a little paprika powder
Preheat the oven to 200° C.
1. Start by making the pie crust, as this needs to rest in the fridge for at least 30 minutes. Place the flour, butter and salt in a food processor. Mix/pulse until you have a crumbly mix, then add in 1 tbsp of water and pulse. The dough might come together at this point, but if it doesn't, add in a little bit more water until the dough comes together. Place the dough in a plastic bag, flatten it out and place in the fridge to chill for at least 30 minutes.
2. Meanwhile, start on the filling. Cut the onions using a mandolin, or a sharp knife, into really thin rings. Heat some butter or oil in a pan, and fry the onions on a medium to high heat until translucent. Set aside to cool off.
3. Take the pie crust dough out of the fridge and roll it out onto a floured surface. Lift up the dough and fit into a tart pan. Make sure the edges are covered all the way up if you are using a pan with low edges. Prick the pie crust and line it with some parchment paper, and fill with ceramic baking beans or rice. Blind bake for 15 minutes.
4. While the crust is blind baking in the oven, combine the eggs, milk, cheese and spices in a bowl. Whisk to combine.
5. Take out the pie crust from the oven and remove baking beans and parchment paper. Add the, now chilled, onions to the crust. Pour the egg and cheese mix on top, and place the whole thing back into the oven for 30 minutes or until the eggs have set.
Serve with a green salad.