Alsace Onion Tart Recipes

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ALSACE ONION TART

For decades, the restaurant Lutèce-with chef André Soltner behind the stove-was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the inspiration for this version.

Categories     Egg     Onion     Appetizer     Bake     Dinner     Lunch     Bacon     Spring     Party     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 main-course or 10 first-course servings

Number Of Ingredients 19



Alsace Onion Tart image

Steps:

  • Make pastry:
  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
  • Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
  • Turn out mixture onto a lightly floured surface and divide into 6 equal portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with pastry scraper and press into a ball, then flatten into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
  • Roll out dough on a floured surface with a floured rolling pin into a 14-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang over pastry and press against side to reinforce edge. Lightly prick bottom with a fork and chill until firm, about 30 minutes.
  • Put oven rack in middle position and preheat oven to 400°F.
  • Line chilled shell with foil and fill with pie weights. Bake until pastry is set and pale golden along rim, 15 to 20 minutes. Carefully remove foil and weights and bake shell until golden all over, 10 to 15 minutes more. Transfer shell to a rack. (Leave oven on.)
  • Prepare filling while shell bakes:
  • Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer bacon with a slotted spatula to paper towels to drain and pour off bacon fat. Add butter to skillet and cook onions with 3/4 teaspoon salt and 1/2 teaspoon pepper over moderate heat, stirring, until just wilted, about 2 minutes. Cover surface of onions with a round of parchment or wax paper (or cover skillet with a tight-fitting lid) and continue to cook, lifting parchment to stir frequently, until onions are very soft and pale golden, about 20 minutes. Stir in bacon, then remove from heat and cool 10 minutes.
  • Whisk together crème fraîche, eggs, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl, then stir in onions.
  • Fill and bake tart:
  • Pour filling into tart shell, spreading onions evenly, and bake until filling is set and top is golden, 25 to 35 minutes. Serve warm or at room temperature.

For pastry
2 cups all-purpose flour
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1/4 cup vegetable shortening
1/2 teaspoon salt
4 to 5 tablespoons ice water
For filling
4 bacon slices (1/4 lb), cut crosswise into 1/8- to 1/16-inch-wide strips
3 tablespoons unsalted butter
2 lb onions, halved lengthwise and very thinly sliced crosswise (10 cups)
1 1/4 teaspoons salt
1 teaspoon black pepper
1 cup crème fraîche or heavy cream
4 large eggs
1/2 teaspoon freshly grated nutmeg
1 11-inch tart pan (1 1/4 inches deep) with a removable bottom
N/A pie weights or raw rice
Special Equipment
a pastry scraper; an 11-inch tart pan (1 1/4 inches deep) with a removable bottom; pie weights or raw rice

ALSATIAN ONION TART

From the Christmas Cookbook by Nanette Newman. Alsatian (Alsace) wine is a French dry white wine. I have included preparation for a homemade pastry tart, but feel free to use a pre-made one. Cooking time includes chilling time for pastry dough if making your own.

Provided by CulinaryQueen

Categories     Lunch/Snacks

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13



Alsatian Onion Tart image

Steps:

  • Sift the flour into a large bowl then rub in the butter with your (clean) fingers until the mixture resembles fine breadcrumbs.
  • Mix the egg yolks with the salt and 3 tablespoons water. Stir into the flour, using a knife, to make a soft and smooth (but not sticky) dough. Add the extra tablespoon of water if the mixture is too dry.
  • Pat the dough into a ball, wrap up in cling film and refrigerate for 30 minutes.
  • Preheat the oven to 220C/425°F.
  • Roll out the pastry on a floured surface and use to line a 10-inch tart pan.
  • Prick the pastry all over with a fork and bake blind for 10-12 minutes. Remove from oven and let cool.
  • Lower the temperature of the oven to 190C/375F and place a baking sheet in the oven to heat.
  • Heat the oil in a non-stick frying pan. Add the onions, bay leaf, thyme, salt and pepper. Cover and cook gently until the onions are soft and transparent, stirring occasionally.
  • Add the wine and simmer, uncovered, until all the liquid has evaporated.
  • Remove the bay leaf and taste for seasoning.
  • Whisk the eggs and cream together.
  • Spread the onions into the pastry crust and pour in the egg mixture.
  • Place on the hot baking sheet and bake for 15 minutes.
  • May be served hot or room temperature.

Nutrition Facts : Calories 527.5, Fat 34.3, SaturatedFat 16.1, Cholesterol 196.1, Sodium 71.7, Carbohydrate 42.3, Fiber 2.2, Sugar 3.8, Protein 9.1

9 ounces flour
4 ounces unsalted butter, cut into cubes
2 egg yolks
1 pinch salt (generous)
3 -4 tablespoons ice cold water
4 tablespoons olive oil
1 lb onion, chopped
1 bay leaf
1/2 teaspoon thyme
salt and pepper
5 ounces alsatian wine
2 eggs
7 ounces single cream (light)

TARTE FLAMBEE (ALSATIAN BACON & ONION TART)

While this is a pizza almost everywhere else, in certain places on the German/French border, it goes by the totally dessert-sounding name of tarte flambée. Here we're using bacon, onions, and a creamy cheese mixture as toppings.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 40m

Yield 4

Number Of Ingredients 8



Tarte Flambee (Alsatian Bacon & Onion Tart) image

Steps:

  • Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve the fat.
  • Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.
  • Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
  • Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
  • Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

Nutrition Facts : Calories 656.6 calories, Carbohydrate 71.7 g, Cholesterol 68 mg, Fat 26.9 g, Fiber 2.6 g, Protein 27.7 g, SaturatedFat 7.5 g, Sodium 1637.2 mg, Sugar 11.3 g

12 ounces sliced bacon, cut crosswise into 1/2-inch pieces
4 (5 ounce) balls prepared pizza dough
1 large yellow onion, sliced
1 cup fromage blanc (French-style fresh cheese)
¼ cup creme fraiche
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
1 pinch cayenne pepper

ALSATIAN CHEESE TART

Alsatian Cheese Tart

Categories     Onion     Appetizer     Bake     Cocktail Party     Quick & Easy     Lunch     Bacon     Cottage Cheese     Sour Cream     Phyllo/Puff Pastry Dough     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 36 hors d'oeuvres

Number Of Ingredients 8



Alsatian Cheese Tart image

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Roll out pastry on a lightly floured surface with a lightly floured rolling pin into a 12-inch square, then transfer to a large baking sheet.
  • Blend cottage cheese, sour cream, salt, and pepper in a blender until smooth.
  • Cook bacon in a 10-inch skillet over moderate heat, stirring occasionally, until it just begins to brown, about 5 minutes. (Bacon should be tender, not crisp.) Remove from heat.
  • Spread cheese mixture evenly over pastry, leaving a 1-inch border all around. Scatter bacon and onion on top, then sprinkle with parmesan. Bake until pastry is golden brown, 20 to 25 minutes. Cut into 36 pieces and serve warm.

1 puff pastry sheet (from a 17 1/4-oz package), thawed
1/2 cup whole-milk cottage cheese
1/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
6 bacon slices (6 oz), cut crosswise into 1/2-inch pieces
1/3 cup packed thinly sliced onion
1 tablespoon freshly grated parmesan

ALSATIAN TART

Maybe this is how "white pizza" got its start? Alsace is a former province in NE France in the mountains. This tart is a hardy meal in itself; (and probably where comfort food got its name) :) Easy and I love it! And hopefully, so will you.

Provided by Gingerbee

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Alsatian Tart image

Steps:

  • Pastry dough can be purchased in either your supermarket in the freezer section, or in a bakery which makes their own.
  • Defrost pastry dough; roll out on lightly floured board to 1/4-inch thickness.
  • Cut out 4 circles (using a 7" diameter salad or cake plate as a template).
  • Prick dough with fork and refrigerate while preparing the filling.
  • Cook bacon; drain and crumble; set aside.
  • In one tablespoon of canola oil, saute sliced onion until golden.
  • In a mixing bowl, combine cheese, creme fraiche, flour, salt and pepper and mix by hand until combined thoroughly.
  • Remove pastry rounds from refrigerator, spread each round with cheese mixture.
  • Sprinkle top with sauteed onions and arrange crumbled bacon.
  • Preheat oven to 425 degrees.
  • Bake 15 minutes until done.
  • Very rich and filling served with a salad and a glass of white wine.

Nutrition Facts : Calories 984.8, Fat 75.2, SaturatedFat 23.9, Cholesterol 64, Sodium 698.9, Carbohydrate 61.3, Fiber 2.3, Sugar 2.2, Protein 16.6

1/2 cup cottage cheese
1/2 cup creme fraiche
1 onion (thinly sliced)
1/4 lb bacon (cooked crisp & crumbled)
1 tablespoon flour
1 tablespoon canola oil
1 pinch salt
pepper
1 package premade puff pastry (frozen)

ONION TART

The chef André Soltner served this classic warm onion tart almost every day for 43 years at Lutèce, his world-famous restaurant in New York City. It was for a whole generation the pinnacle of elegant French cuisine in the United States, and yet the tart is straightforward and uncomplicated, rustic and refined all at once. Let the onions slowly caramelize - don't hasten the cooking by jacking up the heat - and you will be rewarded with a haunting savory-sweet tart in the end that is still irresistible decades later, the very definition of an enduring classic.

Provided by Gabrielle Hamilton

Categories     brunch, dinner, lunch, pies and tarts, vegetables, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 10



Onion Tart image

Steps:

  • Blend flour and salt in the bowl of a food processor. Scatter butter over flour, top with lid and pulse 12 pulses to cut butter into flour to a coarse meal consistency.
  • Dump butter-flour mixture into a medium stainless bowl. Make a well in the center and pour ice-cold water into the well.
  • Using a flexible plastic dough scraper instead of your warm hands, bring the dough together by folding and pressing. Be firm and brisk and get the dough past its shaggy stage into a neat disk, trying to avoid using your hands or too much kneading. Refrigerate the dough for 30 minutes. Heat the oven to 375 degrees.
  • Meanwhile, cut the onions in half and peel them. Slice the halves with the ribs (root end to sprout end direction), not against, to create julienne slices rather than half moons.
  • In a wide sauté pan over medium-low heat, melt the bacon fat and slowly sweat the onions until they are caramelized. Take all the minutes you need - 25 or so - to let them soften to translucent, then to let the water they release start to evaporate, then to allow the sugars they contain to start to brown in the pan, so that you end up with soft, sweet and evenly browned onions. This is achieved by a slow caramelization. Set onions aside to cool.
  • Roll tart dough out to a 1/4-inch-thick round, and drape over a round 10-inch fluted false-bottom tart pan. Lay dough into the pan, gently pressing into the bottom, and roll the pin across the pan to cut off the excess dough. Use your fingers to press the edges into the flutes, accentuating the shape of the dough edge. Dock the bottom of the dough with the tines of a fork, weight the pastry with beans or weight and blind-bake for 25 minutes.
  • In a bowl, beat the egg with the cream. Stir in the caramelized onions. Season with pepper, nutmeg and salt to taste. Stir well, and make sure the onions are all evenly coated with the custard.
  • Remove tart shell from oven, and slip it onto a baking sheet. Remove weights, fill with the onion-custard mixture and distribute it evenly. Return tart to oven on the sheet, and bake for 25 minutes, or until custard has set, the tops of the onions start to achieve a deeper brown and the dough is dark golden brown at the edges.
  • Remove from the ring, and allow to cool just a few minutes on the rack, so that the piping hot tart shell can kind of tighten up enough to be sliced with a sharp chef's knife. (In the first few minutes straight out of the oven, the dough is kind of soft from the heat, possibly giving you the false impression that you have a soggy tart. Let it sit on the rack just to shake off this initial soft stage and to recrisp and refirm, which it will.) Cut into wedges, and serve while hot.

2 cups/255 grams all-purpose flour
Pinch of kosher salt
1/2 cup/115 grams unsalted butter (1 stick), cut into thumbnail cubes
1/2 cup/120 milliliters ice-cold water
1 pound yellow onions
2 tablespoons rendered bacon fat or lard
1 large egg
1/2 cup/120 milliliters heavy cream
Freshly ground black pepper
Freshly grated nutmeg

ANDRE'S ONION TART

If you don't have pie weights for blind-baking the crust, you can use dried beans, rice, or clean, round pebbles.This recipe has been adapted from "The Lutece Cookbook" by Andre Soltner with Seymour Britchky.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Serves 6

Number Of Ingredients 10



Andre's Onion Tart image

Steps:

  • Butter a 10-inch tart pan with removable bottom; set aside.
  • Make the crust: In a medium bowl, combine flour and 1/2 teaspoon salt. Add 8 tablespoons (1 stick) chilled butter, and combine with fingers or a pastry blender until it has the texture of coarse meal. Add 1/2 cup ice water, and stir just until a dough forms. Form into a disk, and wrap in plastic wrap. Chill for at least 15 minutes.
  • Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to 1/8-inch-thick round. Fit dough into prepared tart pan; trim excess. Line with a parchment paper round, and fill with pie weights. Chill for 15 minutes. Transfer to oven, and bake for 15 minutes. Remove pie weights and parchment paper. Bake for 5 minutes more. Remove from oven, and set aside.
  • In a large skillet, heat remaining 4 tablespoons butter. Add onions, and cook, stirring frequently, until slightly browned and softened, about 15 minutes. Remove from heat.
  • In a small bowl, combine beaten egg, cream, remaining 1 teaspoon salt, pepper, and nutmeg. Stir in onions.
  • Sprinkle baked tart shell with cheese. Spread onion mixture evenly over cheese. Bake until set, 35 to 40 minutes. Serve immediately.

12 tablespoons (1 1/2 sticks) cold, unsalted butter, cut into small pieces, plus more for tart pan
2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons salt
1/2 cup ice water
1 1/2 pounds onions, finely chopped
1 large egg, lightly beaten
1/2 cup heavy cream
1/4 teaspoon freshly ground pepper
1 pinch of freshly grated nutmeg
1/4 cup freshly grated Parmesan or Swiss cheese

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ALSACE RECIPES - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Alsace Recipes are provided here for you to discover and enjoy ... Food Network Mushroom Soup Recipe Atkins French Onion Soup Recipe Gm Diet Cabbage Soup Recipe Opo Squash Soup Recipe Best Oxtail Soup Recipes Schnitz Soup Recipe Dinner Menu. Easter Dinner Rolls Bunny Healthy Balanced Dinner Ideas Hanukkah …
From recipeshappy.com
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RECIPE: ALSATIAN COTTAGE CHEESE & ONION TART - KITCHN
2019-06-06 Stir together cottage cheese, crème fraîche, eggs, remaining 1/4 teaspoon each salt and pepper, and nutmeg in a large bowl, then add 3/4 of onion/bacon mixture. Spread cheese/onion/bacon mixture evenly over pastry, leaving a 1″ border all around. Sprinkle with reserved onion/bacon mixture, and parmesan. Bake until pastry is golden brown, 20 ...
From thekitchn.com
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THIS FRENCH ONION TART IS A STRAIGHT-UP CLASSIC - THE NEW ...
2020-11-04 It was a strange and excellent exercise to cook the dishes of a long-ago iconic restaurant. Soltner brought New Yorkers the onion tart of his childhood in the Alsace. His mother would take him by ...
From nytimes.com
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ALSATIAN ONION TART – PLUME RIDGE BOTTLE SHOP
Alsatian Onion Tart is a traditional Sunday supper dish in Alsace, France, usually served after church. It is a flat, pizza like galette with carmelized and crispy onions and savory bacon. The pastry part of the tart itself is also crispy with nice texture. In a pinch you can also use store bought pizza dough, however this recipe from our ...
From prbottleshop.com
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RICK STEIN'S ONION TART FROM ALSACE - YOU MAGAZINE
2019-11-03 Cover the pan with a lid and cook the onions over a low heat for 30-45 minutes until they are meltingly soft and sweet, checking occasionally to stir. 4. Take the pan off the heat then stir in the cream and the egg yolks. Season with the nutmeg, salt and pepper. Set aside. Preheat the oven to 200C/180C fan.
From you.co.uk
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RECIPE DETAIL PAGE - LCBO
1. Preheat oven to 375°F (190°C). 2. Place puff pastry circle in refrigerator until ready to use. 3. Heat butter in a large sauté pan over medium-low heat, add lardons and slowly cook until lightly brown, about 10 minutes.
From lcbo.com
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ALSACE ONION TART RECIPE - TEXTCOOK
For pastry; 2 cups all-purpose flour; 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes; 1/4 cup vegetable shortening; 1/2 teaspoon salt
From textcook.com
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ALSATIAN ONION TART – DENVER WINE MERCHANT
2021-02-24 Turn oven down to 350°F. 5. In a bowl, whisk the eggs and half and half. Season with 3/4 tsp salt and fresh ground black pepper, and the nutmeg. Add the onions and 1/3 of the cheese and mix well. Sprinkle 1/3 of cheese on the bottom of the partially baked pie shell. Fill the prepared pie shell with the custard mix and with the remaining cheese ...
From denverwinemerchant.com
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Top Asked Questions

What is in an Alsatian tart?
This savory Alsatian tart is topped with bacon and onions. 1 cup fromage blanc (available at Murray’s Cheese) or cream cheese at room temperature 1 ⁄ 8 tsp. nutmeg, freshly grated
How to cook an onion tart?
Spread cooked onions in the semi baked tart crust. Pour savory custard filling over the onion. Bake onion tart until cooked through and serve hot. We usually prepare our onion tart for lunch or dinner and serve it with a simple green salad and a vinaigrette. You can serve it with any other lighter salad or a clear soup.
How do you make the perfect apple tart?
Heat the oven to 375°F. If using a tart pan with a removable bottom, put it on a baking sheet. In a bowl, whisk the eggs and cream. Season with 3/4 tsp. salt, a scant 1/2 tsp. pepper, and the nutmeg. Add the drained onions and half of the cheese and blend thoroughly. Fill the prepared tart shell with the onions and custard.
What is the best way to make a crème fraiche tart?
Whisk together crème fraîche, eggs, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl, then stir in onions. Pour filling into tart shell, spreading onions evenly, and bake until filling is set and top is golden, 25 to 35 minutes.

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