French Onion Tart
Serves 6 – Recipe sourced from The River Cottage Year – Hugh Fearnley-Whittingstall
"This is an absolute classic, which I have been cooking for years. It seems to come into its own around Autumn, although it's good at any time of the year....my version is based on Elizabeth David's recipe in French Provincial Cooking, and the only liberty I have taken is to add a little grated Gruyère"
Savoury Shortcrust Pastry
200g plain flour
20-23 cm loose-bottomed tart tin
Rub into the plain flour and a pinch of salt. Add just enough cold water to bring the mixture together and press it straight into a tart tin, using your hands and fingertips, without evening rolling or chilling. Line with greaseproof paper, fill with clay baking beans and cook for about 15 minutes at 200˚C. Then remove the paper and beans and return the pastry crust to the oven for 5 minutes to dry out the sweaty surface. The resulting pastry is superbly short, crumbly and delicious.
French Onion Tart
1 tablespoon olive or sunflower oil
3 egg yolks
200ml double cream
100g Gruyère Cheese
Peel and finely slice the onions. Heat butter and oil in a large pan and add the onions. Cook very gently, tossing or stirring regularly, without allowing the onions to catch on the pan or turn brown. After about half hour they should be golden and completely tender. Remove from heat and season with a pinch of salt, a little grated nutmeg and a few twists of black pepper.
With a fork beat the egg yolks and the cream. Finely grate the cheese. Combine the onions with the cheese and the egg and cream mixture. Spread evenly into a pre-baked pastry case and put into a fairly hot oven (190˚C) for about half an hour, until the filling is lightly puffed and gold. Serve piping hot from the oven. Served with a chilled glass of Pfeiffer Riesling.