Onion and Parmesan Tart

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The first time I ate this delicious Tart was when I was living in Canada (Montreal), I loved it so much that now I do it very often!

Serves 8

INGREDIENTS:

For the dough:

  • 300g of flour
  • 125g of soft butter
  • 1 egg
  • Pinch of salt
  • 25ml of water

For the filling:

  • 3 big yellow onions
  • 2  generous tablespoons  of butter

For the sauce:

  • 250g of Parmesan cheese
  • 250g of light cream (18%, 30%)
  • 1 egg
  • Pinch of salt
  • Black pepper

Procedure:

For the crust:

  1. In a bowl (or food processor), add your flour, salt, egg yolk, the soft butter.
  2. Start to mix for a few seconds and slowly add the water. Mix until the dough is assembled more few seconds.
  3. Wrap the dough and keep it in the refrigerator for 30 minutes.

For the filling:

  1. Meanwhile slice the onions and put them in a pan with the butter and cook on medium heat.
  2. When the onions become caramelized, remove from the heat and allow to cool.
  3. Grease a tart pan (my tart pan is 30 cm and 4cm deep)
  4. Lightly floured a dry surface and roll your dough with a rolling pin and make a circle shape, the size of your tart pan.
  5. Transfer slowly your dough into the tart pan. With a fork, poke the bottom of your tart.
  6. Pour the Parmesan cheese into the bottom of the tart and add the caramelized onions on the top.

For the sauce:

  1. In a bowl mix the  light cream,  the egg, the salt and the black pepper.
  2. Preheat the oven at 180 C
  3. Pour the cream on the top of the tart.
  4. Bake the tart for 40 minutes, when the crust is golden remove from the oven.

Serves great with a Rocket salad. The yellow onions give a sweet taste when they are cooked and the Parmesan cheese adds a lot of flavor to this tart.

Bon Appetit.

4 thoughts on “Onion and Parmesan Tart

  1. Une petite astuce Linda pour pouvoir déplacer ta pâte à tarte ( n’importe laquelle ) sur le moule; avant de l’étaler au rouleau,prépare sur ton plan de travail une feuille en plastique( en ce qui me concerne,un sac plastique que j’ouvre aux ciseaux) ,saupoudre la de farine et étale ta pâte ,ainsi tu pourras la déplacer sans aucun souci .

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