Onions are an uncommon main ingredient, but there are a few outstanding dishes that highlight this simple vegetable. For example, French onion soup, onion dip, fried onions, pickled onions, and the onion tart! My husband and I love onions and cook with them often because they are tasty and very healthy (read more about onions here).
Tart vs. Pie
Tarts and pies are very similar; both of them are shallow open pastries containing a baked filling and can be sweet or savory. Pies usually have thicker crusts, and they also differ in the containers they are made in. Pies are served directly from the dish in which they were baked. Tarts are baked in a pan with a removable bottom or a pastry ring that can be unmolded before serving. Pie dishes have slanted sides while tart pans have straight sides. Onion tart is very easy to make. The sautéed onions can be made a day ahead, and the pie crust can be prebaked for a quick dinner or an easy Sunday brunch. The whole tart can be stored in the fridge for a couple of days and reheated.
- Pie weights or dry beans
- 1 Premade pie crust
- 1 1/2 lb Variety of onions thinly sliced
- 2 Tbs Olive oil
- 2 Tbs Butter
- 2 Eggs
- 1/2 c Cream
- 4 slices Bacon diced
- 1 pinch Nutmeg
- Place pie weights or dry beans inside the pie crust and bake it per instructions on the package.
- To save time, I used a pre-made pie shell, which can still go wrong. It cracked in the oven, but remember, the food does not have to look perfect to taste good!
- While the pie shell is baking, on low heat, render the bacon until slightly crisp.
- Slice the onions. I like to use several varieties for a more complex flavor.
- Add the onions, butter, and olive oil, and sauté slowly.
- Sautee onions until caramelized.
- Grate nutmeg.
- Mix onions, add nutmeg and cream, and combine with the sautéed onion and bacon mixture.
- Pour your mixture into your pie shell and bake until golden brown. If the sides of the pie shell are browning too fast, cover them with foil.
- For a balanced meal, serve with a side dish of vegetables
Information contained here is not intended to treat or cure any diseases or provide medical advice.
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Maman: the cookbook: all-day recipes to warm your heart by Elisa Marshall, Benjamin Sormonte, Lauren Salkeld and Linda Xiao
Call Number: 641.5944 MARSHALL
Publication Date: 2021
Onions: condiment, nutrient, medicine by Clarence Meyer and David Meyer
Call Number: 641.6525 MEYER
Onions, etcetera : the essential allium cookbook: more than 150 recipes for leeks, scallions, garlic, shallots, ramps, chives and every sort of onion by Kate Winslow and Guy Ambrosino
Call Number: 641.6525 WINSLOW
Magnolia table: a collection of recipes for gathering by Joanna Gaines, Marah Stets and Amy Neunsinger
Call Number: 641.5975 GAINES