Onion Tart

必须有一个更简单的食谱洋葱馅饼。我t did take an hour to saute the onion, and it was nice to see a recipe that actually acknowledged that. There is no way two tablespoons is enough water for this crust. I used four, and I think one or two more would have been better. It was impossible to transfer into the pan without multiple cracks (and swearing). After blind baking, the crust had a gigantic crack down the center, which explains why the instructions say to use excess dough to patch. The finished crust was very brittle, and didn't behave like any crust I've ever made before. We also felt the tart was very rich, so would be best served as an appetizer.

• sdarlin

• Virginia

• 1/27/2021

Mixed feelings. This took me nearly the entire afternoon/evening to make, and then I burned it at the end trying to broil the top to make it a little extra brown & crispy (note to self: just don't). I had a lot of difficulty with the dough. I measured the ingredients with a scale and needed at least twice as much water to get it to hold a shape. Then it took quite a bit of time to roll out properly (I let it warm up and added more water). I used the sweet organic onions from trader joe's, which in my 12 inch pan took at least an hour to cook down but had excellent flavor. I followed the recipe pretty closely and it was looking good until I burned it. I think I was just exhausted, hungry, and impatient by the end. When I took off the burnt part it was really tasty though. I finally ate it around 9:30pm with an apple salad with a maple vinaigrette, but my husband had already fallen asleep!

• karita024

• Phoenixville, PA

• 12/20/2020

Perfect as is. Served at Christmas, as a side with beef tenderloin. Only thing I added was some thyme. I used a roll-out prepared crust—blind baked it for about 12 min, then uncovered & cooked for 10 more. Turned out perfect.

• Pushie

• Cos Cob

• 12/27/2019

This was delicious. Made it as is.

• tiffanywienckowski

• Brooklyn

• 11/15/2019

This was a fantastic tart. I was concerned about making it after reading the reviews, but I think maybe others did not know what an onion tart should taste like. This is a traditional onion tart - simple flavors of onion and cream. I made slight adjustments - only used 2 cups of flour and I had to use 4 Tbs of water (it was too dry). I used a very generous pinch of nutmeg. And, it says salt and pepper to taste - I used about a tsp of each. The only possible addition might be a small amount of bacon or lardons - think Alsace. But, frankly I loved the tart just as it is and will definitely make it again.

• baw21

• Salem

• 8/14/2017

我thought this was a good recipe, but like the others I felt it needed a wee bit of sexing up. So I added a couples of splashes of cider vinegar to the onions; I also sautéed an apple with them, but put that in towards the end of the onions cooking. Be sure to dock your crust before you blind bake it; this will help to keep it from bubbling up...the recipe doesn't mention that. I did not let my crust rest for two hours, but rather for one and it was fine.

• summacumlaude

• Philadelphia

• 10/3/2015

我made it exactly as called for. Turned out a bit too sweet and bland for our tastes. Had it with an arugula salad which helped. If I were to ever make again, would experiment with adding the cheese either bleu or maybe even a swiss at the end for a riff on french onion soup/tart.

• dirtydog

• Laguna Beach, CA

• 9/26/2015

Used a quiche pan(although there are clever ways to create a tart pan by Goggling "Substitute for tart pan". This tasted much better at room temp. Hot it was very bland.

• jbristow

• 9/25/2015

Made this for book club...it was a hit. I did make a few changes. I added Gorgonzola crumbles to the custard. Then I topped with thinly sliced pears. This added a little more sweetness.

• babag_bb

• Blue Bell, PA

• 9/24/2015