Onion Tart Is Classic French Dish

Here is a classic French onion tart, rich for sure, but enjoyed French-style, one slice with a grain or vegetable salad is harmless just the same.

ONION TART

2 tablespoons butter

1 tablespoon olive oil

3 cups minced onions

2 eggs

2/3 cup half and half

Dash nutmeg

1 teaspoon salt

3 ounces Emmanthaler cheese

Crust

Heat butter and oil together in large skillet. Add onions, reduce heat, and saute, stirring occasionally, until onions are tender and creamy, about 40 minutes.

Beat eggs, half and half, nutmeg, and salt together in medium mixing bowl. Slowly stir in onions.

Thinly slice 1 ounce cheese and shred remaining 2 ounces. Distribute sliced cheese over bottom of Crust. Pour onion mixture on top, then sprinkle evenly with shredded cheese.

Bake at 375 degrees 25 to 30 minutes, until tart is nicely browned. Makes 6 servings.

Crust

1 cup unbleached flour

5 1/2 tablespoons well-chilled butter or solid vegetable shortening

2 tablespoons very cold water

Dash salt

Place flour in medium mixing bowl. Cut butter or shortening into flour and combine by rubbing together with fingers until consistency of large crumbs.

Add water and mix with hands until smooth dough forms. Transfer to piece of greased wax paper and refrigerate until ready to use.

Grease 8-inch quiche dish. Roll out dough over wax paper into thin round that measures about 2 inches larger than quiche dish. Slide hand under wax paper and invert over dish. Turn dough into dish and press to fit, trimming away excess at rim. Crimp edges and pierce bottom with fork.

Grease sheet of foil, and place, greased side down, on top of dough. Weigh down with pastry weights or dried beans. Bake at 400 degrees 7 minutes. Remove from oven, lift foil and weights.

Note: Up to 1/2 cup whole wheat pastry flour may be substituted for equal amount of unbleached flour.