Who knew that some day, I would be sharing so many recipes on this blog? Not me, that’s for sure. When I started this blog 10 years ago (already!), I thought a lot about what I wanted it to be and what its mission was to be. I decided long ago that it wasn’t going to be a recipe blog since there were so many of them out there already. And now that I find myself at home with no prospect of dining at a restaurant or travelling, this blog’s mission now includes recipes.
I have been cooking a lot of my mom’s recipes since the pandemic started. I am not sure if it’s nostalgia or just the fact that I have so much more time on my hands now. Among all the cakes and breads, there have been a lot of comfort foods and childhood favourites. My mom makes a lot of quiches and savoury tarts, including this dainty and scrumptious caramelized onion tart. I didn’t really enjoy the process of her preparing this this tart because the smell of onions permeated the entire house and teenage me disliked that. But I did love it when I finally got to eat it. I really don’t like onions at all in any form unless they’re caramelized like in this tart. Their pungent taste mellows out and their natural sweetness develops and it just makes every mouthful delicious! It makes a perfect lunch or light dinner with a green salad. Use your favourite savoury pie dough. I used this David Leibovitz recipe for this one and it was flaky, buttery and easy to make. You can even make it a couple of days in advance if you’d like.
- 500g onions (yellow preferably), sliced
- 250g cream
- 3 eggs
- 200g Emmental cheese, shredded
- 1/4 cup olive oil
- Salt, pepper, nutmeg
- In a large pan, caramelize the onions in the olive oil on a medium low flame. You want these to caramelize low and slow. It will be long but worth it. Season with salt and pepper towards the end.
- In the meantime you can make and prepare your pie crust.
- Once the onions are golden brown, remove them on a paper lined plate to drain some of the olive oil. Let them cool slightly.
- Preheat the oven to 350º and place a cookie sheet to heat on the lowest rack.
- In a bowl, whisk the eggs, cream, salt, pepper and nutmeg.
- Add the onions to the cream and mix well.
- Pour into the prepared pie crust and top with the Emmental cheese.
- Carefully put your tart on the heated cookie sheet in the oven and bake 45 minutes to an hour or until the top is golden brown and the pie crust around the rim looks cooked.