Brunch
French onion tart
- Preparation time
- 50 min
- Servings
- serves 6
Ingredients
serves 6
- Shortcrust pastryview the recipe — to buy1
- Onion — to buy4
- Butter — to buy30 g
- Egg — to buy3
- Cream — to buy200 ml
Preparation
Preheat the oven to 180 °C (350 °F), line the tin with the shortcrust pastry and prick the base with a fork.
Melt the sliced onions in the butter over low heat with a pinch of salt, covered, for 20 minutes, stirring occasionally, until soft and translucent without browning.
Let the onions cool slightly, then spread them over the tart shell.
Whisk the eggs with the cream, season with salt, pepper and a pinch of nutmeg, then pour over the onions.
Bake for 30 to 35 minutes, until golden and just set with a slight wobble in the centre (it will finish setting as it cools).
Let cool for 5 minutes before unmoulding and serving.