French Onion Tart

Step by step: French Onion Tart

• Step1

  Make the shortcrust pastry dough (pate brisee): Flake 100 grams (3.5 oz) of cold butter into 200 grams (7 oz) of flour and 1 teaspoon of salt, using a knife and then rubbing it between your fingers, until it resembles coarse meal.

• Step2

  Add 2 egg yolks and 30 ml (1 fl oz) of cold water. Mix until the dough forms, wrap with plastic wrap and refrigerate for 1 hour.

• Step3

  Peel and wash 900 grams (2 pounds) of onion, and cut into 3 mm thick slices.

• Step4

  Heat 20 grams (3/4 oz) of oil in a large sauté pan, add the onions and sweat until transparent, about 15 minutes, stirring occasionally. and allow to cool.

• Step5

  Remove the dough from the refrigerator, and roll on a lightly-floured surface into a 30 cm (12 inch) in diameter round. Gently press into a 27 cm in diameter tart pan. Roll the pin over the dough to remove the excess dough.

• Step6

  Line the dough with parchment paper and fill with 500 grams (1 pound) of dry beans.

• Step7

  Bake at 180 ° C (350 ° F) for 15 minutes, remove the beans and cool.

• Step8

  Combine 150 ml (5 fl oz) of heavy cream, 1 egg, 1 teaspoon of salt and ½ teaspoon of ground black pepper, and mix.

• Step9

  Pour over the cooled onions and mix.

• Step10

  Spread the filling evenly into the tart shell, and bake at 180°C (350°F) for 40 minutes.

• Step11

  Let the tart rest for 20 minutes before cutting and serving. Serve hot, warm or at room temperature. If you are a fan of savory breakfasts, you should try these mushroom crepes as well!