This recipe can be done to make either one large or six little onion tarts. This recipe isn’t the easiest thing to cook, and the cooking time is comparatively high, but if done right, it is delicious.
- 10 Inch rectangular flat tin baking dish
- Baking sheet
- Kitchen Knife
- Clean Chopping Board
- An Adorable Bowl
- 10 Oz of plain flour, or half plain flour and half wholemeal
- 1/2 lb of peeled and thinly sliced onions
- 6 Oz butter
- 4 Tbsp. lard or vegetable shortening
- 1 Tbsp. of olive oil
- Salt & Freshly Ground Pepper
- Freshly grated nutmeg
- 5 egg yolk. Mixed and beaten well
- 10 fl Oz of double cream
Let’s cook it
- Strain the flour and salt into a bowl and lightly rub in half of the butter and all the fat until the dough begins to look like breadcrumbs.
- Stir in one egg yolk and mix it with cold water to form a soft dough. Wrap in clean cling film and let it rest in the refrigerator for a couple of hours.
- Roll out the refrigerated dough to form a rectangle or circle, depending on the dish shape. It should be big enough to line it smoothly. Carefully line the dish without pulling the pastry, trim around the edges, and allow to rest in the refrigerator again for around 30 minutes.
- Melt the leftover butter with the oil in a large, heavy pan over medium heat and add the lovely onions. Stir until they are well coated and cook, making sure to cover for about 40 minutes or until they are lightly golden brown and soft.
- Season well and add a fresh grating of nutmeg. Allow cooling for 15 minutes.
- Preheat oven to 400 F.
- Stir four more egg yolks and cream into the onion mixture. Pour the filling into the cooked pastry case and bake in the preheated oven center on a heated baking sheet for 40 minutes.
- Remove from the oven, serve hot for the flavor, and cold if you like it that way.
- Serves: 5
- Cooking Time: 40 Minutes