Onion Tart
Write a review
Prep Time
35 min
Cook Time
35 min
Total Time
1 hr 10 min
Prep Time
35 min
Cook Time
35 min
Total Time
1 hr 10 min
  1. 1 3/4 cup flour
  2. 1/2 teaspoon salt
  3. 1/3 cup butter, cut into pieces, cold
  4. 1/4 cube yeast, crumbled
  5. 2/3 cup diced bacon
  6. 5 medium onions, cut into strips
  7. 1 cup double cream*
  8. 1/2 cup milk
  9. 2 eggs
  10. 1 teaspoon salt, a little pepper
  1. Preheat oven to 425°F
  2. Grease a round 12-inch baking pan and set aside.
Yeast Pastry
  1. Mix flour and 1/2 tsp salt in a bowl.
  2. Add butter and mix in until the mixture resembles fine breadcrumbs.
  3. Mix yeast with water.
  4. Add to flour mixture and quickly combine with a plastic pastry scraper to form a soft dough. Knead briefly.
  5. Cover and let stand 10 minutes.
  6. Roll into a circle and place it in the round, greased pan.
  7. Poke holes in the bottom with a fork.
  1. Fry bacon in a frying pan until crispy. Put in a bowl.
  2. Reduce heat.
  3. Add onions and sautee until just soft.
  4. Add to bowl and mix.
  5. Cool the mixture and spread it over the base of the pastry.
  1. Mix double cream, milk, eggs, salt, and pepper well and pour it over the filling.
  2. Bake the tart on a low rack for about 35 minutes.
  3. Remove from oven and let cool.
  4. Remove tart from pan, slice, and serve warm.
  1. *Double cream can be made by melting 5 tablespoons of butter and mixing it with 3/4 cup heavy whipping cream. Do not mix too long or it will turn back into butter.
Adapted from The Swiss Cookbook
Adapted from The Swiss Cookbook
My Swiss Kitchen http://www.myswisskitchen.com/

About the Author

Leave a Reply

Your email address will not be published. Required fields are marked *