Fresh food. Simple and seasonal. Mostly Mediterranean.
Sure, Onion Soup is a wonderful way to savor this star of the Allium family. But Onion Tart is even more popular among the french, especially those in Provence, where tarts both savory and sweet are present at every picnic. Onion tart is surprisingly easy finger-food to serve for a crowd, and we have done just that on many occasions. Our Onion Tart is also quite simple, even if you make your own crust (always preferable), and it never fails to wow guests. If you'd like to add a little meat to please the carnivores at your picnic, toss in a little bit of cooked bacon with the onions. Enjoy!
1. In a bowl, mix the flour with the salt. Using a pastry cutter or your fingers, rub the butter into the flour until the mixture resembles coarse meal. Drizzle the water over the flour mixture and stir just until combined. Roll to form a dough, flatten the dough into a disk, wrap in plastic and refrigerate for 1 hour.
2. In a skillet, melt the butter. Add the onions and thyme and cook over moderately high heat, until softened, about 10 minutes. Reduce the heat to low and cook until the onions are golden and they begin to caramelize, 20 minutes more. Remove from the heat and discard the thyme. Stir in the crème fraîche and season with salt and pepper. Let cool.
3. Preheat the oven to 375° F. On a floured work surface, roll out the dough to about a 12-inch round and transfer to a tart pan or quiche dish. With your hands, crimp sides of tart to fit pan. Spread the onions evenly around the dough. Drizzle egg-milk mixture over the onions.
4. Bake the tart for about 35 to 40 minutes, until edges of the tart are slightly golden.