|
Alsatian Onion Tartby Christophe K in Rouxbe Videos Soft and creamy onions are surrounded by a buttery crust, in this Alsatian French tart.
|
Step 1: Making and Rolling the Dough
|
|
Make sure all of your ingredients are cold before making the dough. Add the salt to the flour and grate in the butter. Coat the butter with the flour by lightly tossing. Add the water, a bit at a time to form the dough. Lightly bring the dough together. Wrap and let rest in the refrigerator for approximately 45 minutes. Roll out the dough to 1/4-inch thickness and transfer to a 9-inch tart pan. Shape and place into the freezer for 20-30 minutes (or chill in the fridge for about an hour until firm). |
Step 2: Preparing the Onions and Pre-Baking the Tart
|
|
Preheat your oven to 425° degrees Fahrenheit. Thinly slice the onions. Heat a large fry pan over high heat. Add the oil and onions and then reduce the heat to medium. Cover and let sweat for about 5 to 10 minutes, or until soft and melted. Remove the lid and turn the heat to medium. Let this cook for another 15 minutes or so, stirring occasionally. Once all of the moisture has evaporated, caramelization will occur rather quickly. Add the salt and make sure to stir every 20 seconds or so, to obtain even coloring. Off the heat, deglaze with a bit of water, and scrape to clean the bottom of the pan. Sprinkle in the flour, and add the milk. Stir to combine. Season with the salt and white pepper, and set aside to cool.
Related Drill-down Videos |
Step 3: Baking the Tart
|
To finish the tart, turn the heat down to 350° degrees Fahrenheit. Taste the mixture for seasoning, and then pour into the tart shell. Spread it out evenly. Bake for approximately 15 minutes, or until the top sets and the filling binds with the sides of the dough. Let cool for a few minutes before removing from the pan. Slice and serve. |
Notes
Don’t throw out left over dough. It will lose a bit of flakiness because it has been handled, but it's still ok to use. Use it over the next couple of days, or freeze it up to one month.
- About
- Membership Options
- News & Press
- Team
- Success Rating
- Rouxbe for Life
- Contact / Give Feedback
- Blog
- Partnership Opportunities:
- Our Engagement Model
- Our Partners
Comments
When baking blind I prefer to use ceramic beads (available from good supply shops) as they combine high mass together with super heat conductivity.
Heston Blumenthal uses old coins; which I find totally unhygenic. Yuk.
Anything you buy is unhygienic, too until washed at home. Old coins can be easily cleaned, therefore plenty hygienic, and resourceful. I always encourage the thoughtful reuse of everyday items. Buying unnecessary items is just plain wasteful, adding to your carbon footprint.
-cheers
What would be a good accompaniment to this for a dinner?
First two entrees that come to mind for me would be the Beef Tenderloin w/ Peppercorn Sauce (my favorite) or the Roasted Lemon and Cilantro Chicken. I even love the sides paired with these dishes. Anyone else have some ideas?
No menu is complete without a nice glass of wine to go with it. The sweetness of the caramelized onions and the richness of the butter crust just scream out for an Alsatian Riesling. Bone dry, acidic, with wonderful stone-fruit flavours and mineral components.
So here's an idea. Pop and pour the chilled Riesling and have that with a small green salad and the tart, then follow it with Joe's favorite and a nice Cabernet Sauvignon.
Now just add desert and you have a perfect menu.
Cheers!
Very nice rolling pin!
I have some dry beans I use when blind baking.
I like taking the opportunity to cook during the holidays... especailly when you know you've got a couple of days to tackle things and there always seems to be people around to try your food.
This recipe is destined for my smoker or grill... let's see what happens.
Yum
Brian
May i know the name of this type of dough ? Thank
This dough is classified as a flaky dough. All ingredients should be as cold as possible and the dough should not be overworked. The individual parcels of butter make this crust very flaky.
The crust is amazing. It took 40 minutes for the onions to caramalize but they were so sweet that my guest asked if I had added sugar. The video is a must to watch to pre-bake the tart shell as the text recipe does not include the 2 steps nor the times. Wonderful recipe that I will be making again for sure.
Liz, you're right, you can't rush the caramelization of the onions...however you can do that step earlier in the day or even the day before, deglaze with an Alsatian reisling to cut down some of the sweetness...and finish the bottle with your friends.
I brought this to a family potluck and it was very popular! I didn't have a tart pan, so I had to make do with a pie pan, but it was still perfect. Great recipe!
Ashley, I'm glad you had success with the onion tart and yes in can be done with a pie plate. However, because of the slopes of a pie plate versus the 90 angles of a removable bottom tart shell, it is imperative to well rest the dough before par baking or it will slide down.