I had bookmarked this recipe in Orangette ages ago, and upon reading it again, I was surprised to see it didn’t contain cheese. So it’s not really like a quiche (and there’s only one egg). I used 15% cream in which I had added lactase drops and I was really pleased with the consistency of the tart. It was delicious, and easy to make. Next time I make it, though, I’ll cut the onion thinner and I’ll make short slices (as opposed to “onion ring” slices, which made the tart harder to slice neatly). Also, I cheated that evening and I used a premade tart shell, but as always, I encourage you to make your own (I almost always use Martha Stewart’s recipe myself).
1 half-recipe Martha Stewart’s pâte brisée
2 Tbsp olive oil
1-1 ½ lbs yellow onions (about 2 large), peeled and very thinly sliced
1 large egg
½ cup cream
salt
freshly ground pepper
grated nutmeg
Preheat the oven to 375 °F.
Roll out the pâte brisée and line a 9-inch removable-bottom tart shell with it (or a regular 9-inch pie plate). Cover it with plastic wrap, and chill it in the refrigerator.
Heat the oil in a large skillet over medium heat, and sauté the onions, stirring regularly, until they are lightly golden—just beginning to caramelize—and tender. Remove the skillet from the heat.
In a small bowl, beat the egg and cream together. Add a pinch or two of salt and pepper and a pinch of nutmeg.
Add this to the onions, stirring to combine.
Remove the tart shell from the refrigerator, and fill it with the onion and egg mixture.
Bake tart for 25 minutes, or until the filling is golden brown and set. Serve hot or warm.
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