Orangette’s piece on onion tarts had been making my mouth water for weeks. Last night I was finally able to try my hand at the lovely creation. Mine did not turn out as well, nor are my pictures as beautiful, but it made a fantastic dinner for my housemates and I look forward to trying my hand at it again in the future.
I did make 2 changes. First, I used puff pastry because time was short (well, I must admit mainly because I have pate brisee envy and I knew I couldn’t compete with Orangette’s perfect crust.) Second, I put a layer of dijon mustard on the bottom of the unbaked pastry shell before I added the onion/cream/egg mixture. I had read about this suggestion on several French cooking sites and I decided to try it out. I think it added a wonderful, yet very subtle flavor. On a side note, I found that my tart baked for 35 min. in a 375F oven.
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Peter - I just had breakfast, but yer makin’ me hungry.
Cut it out.
gemma - I’ll make one for you sometime. I also want to try a tomato tart soon, so you could get in on that next time you come down to HP if we plan ahead.
Molly - Gemma, it looks gorgeous! And delicious! Thanks for trying it. I’m glad to see that the puff pastry worked well, and your mustard idea is a great variation. I do something similar for a roasted-tomato tart–I mix a bit of grainy mustard with a bit of creme fraiche and smear that over the crust before layering in roasted tomatoes. Hmmm…speaking of which, I’ll have to write about that tart when summer rolls around!
gemma - Oh, *blush*
Thank you Molly! It was a lovely recipe. Thank you for sharing it. A tomato tart is near the top of my ‘to bake’ list and I recently made some grainy mustards for baked pretzels. I will have to try mixing the mustard with creme fraiche, good idea! If only there were fresh tomatoes around. . .
panasianbiz - I stumbled across your blog while I was doing some online research. Onion tarts are a personal favorite of mine. When done correctly, they are outstanding and delicate and complex!