What’s there not to like about caramelized onions?
And really, what’s not to like about baking them into a tart, especially with Farmer Kim’s fresh eggs?
We had larger pieces of tart for dinner last night and I had a small piece for breakfast this morning. It was a savory, tasty treat for both meals. My dad was a huge fan of onions; he would have loved this!
Caramelized Onion Tart
adapted from Matthew Goodman’s Tarte a L’Oignon
1 pie crust, pre-baked
2 Tbsp butter
2 Tbsp olive oil
1 1/4 lbs onions, sliced
2 tsp flour
2 eggs, lightly beaten (from Farmer Kim)
1/2 cup heavy cream
1/2 cup milk (I used 2%)
1/2 tsp Kosher salt
1/8 – 1/4 tsp Freshly ground black pepper
Heat the oven to 475F.
In a large skillet, heat the butter and olive oil over medium-low heat. Add the onions and cook – stirring often, until they are lightly caramelized, about 35 minutes.
Add the flour and cook for 5 minutes. Transfer to a medium-sized bowl and cool.
In a large bowl, mix the eggs, cream, milk, salt and pepper.
Add the onions and stir to combine.
Pour the egg mixture into the crust.
Place the tart on a baking sheet and bake for 10 minutes. Reduce the heat to 375F and bake until the filling is set and lightly browned, approximately 20 – 25 more minutes.
Serve and enjoy!
Serves 4 – 6.
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