French Onion Tart
A classic French dish, tarte à l’ognon: like a bacon and egg quiche but with onion instead of cheese. A simple, economical and nutritious lunch or supper.
Quiches and savoury tarts
A couple of decades ago, quiches were all the rage. Now these quick, tasty and filling dishes are coming back into fashion. The classic quiche is quiche Lorraine – bacon, eggs and cheese in an open pastry case. This is its close cousin – bacon, eggs and mellow slow-fried onions, without the heavy cheese. The dish is a little lighter but will disappear just as quickly.
Ingredients for French onion tart
1 shortcrust pie crust
8oz / 225g of yellow onions (1½ medium)
3 oz / 80g of smoked bacon, diced or cut into thin strips
2 tbsp (1 oz / 30g) of butter
1/8 tsp of Cayenne pepper
¼ tsp of cinnamon
1 cup (8oz / 240ml) of milk
4 tbsp of sour cream
Salt & pepper
How to make French onion tart
Pre-heat the oven to 425°F (220°C).
Grease a deep 9” pie dish and line it with the pastry.
Peel and finely slice the onions. Melt the butter in a pan and fry the onions and the bacon over a low heat for approx. 15 minutes, stirring from time to time to prevent browning. Stir in the Cayenne pepper and cinnamon, remove the onions and bacon from the heat and leave them to cool.
Beat the eggs, milk and cream together. Season with salt and pepper.
Mix the onions and bacon with the eggs and pour the mixture into the pastry crust.
Bake for 30 minutes at 425°F (220°C) and serve warm or cold, with a side salad or your favourite sides.