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home > recipes > breads > tarte a l'oignon
This tart is very good for lunch, with a salad, as a starter for dinner, or cut up in wedges for a cocktail party...You can also use pre-made pastry... p.s. does anyone know how to transfer these recipes to MasterCook II?? I can't seem to paste them in (?)... Sandra * Exported from MasterCook II * TARTE A L'OIGNON (Onion Tart) Recipe By : Lutece, NYC Serving Size : 6 Categories : Appetizers - Cocktail Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- PASTRY 2 cups all-purpose flour 1/2 cup unsalted butter, cold -- cut into bits 1 teaspoon salt 4-8 tablespoons ice water pie weights FILLING 1 pound onions, about 2 large -- chopped 2 tablespoons lard 1 large egg 1/2 cup heavy cream pinch freshly grated nutmeg PASTRY: Preheat oven to 425 degrees. In a bowl, with a pastry blender, or in a food processor, blend or pulse together flour, butter and salt until mixture resembles meal. Add 4 tablespoons ice water and toss or pulse until water is incorporated. If necessary, add remaining ice water to form a dough and form into a disk. Lightly dust dough with flour and chill, wrapped in wax paper, for 1 hour. On a lightly floured surface roll out dough 1/8" thick and fit into a 9 1/2" round tart pan with a removable fluted rim. Prick bottom of shell lightly with a fork and chill 30 minutes. Line shell with foil and fill with weights. Bake shell in lower third of oven for 10 minutes. Remove weights and foil and bake shell until pale golden, 5-10 minutes more. Let the shell cool in the pan on a rack. Reduce oven temperature to 375 degrees. FILLING: In a large heavy skillet cook onions in lard over moderately high heat, stirring, until very soft and golden, about 15 minutes. Transfer onions to a bowl to cool. In a small bowl, whisk together remaining ingredients and salt and pepper to taste and whisk in onions. Pour filling into prepared shell and bake in middle of the oven until filling is set and top is lightly browned, 25-30 minutes. Buen Provecho

Tarte a l'Oignon


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keyword: tarte
keyword: l'oignon
ethnicity: french
recipes for breads
recipes by csmmsplm
Email Address:
(posted October 24, 1995)

This
tart is very good for lunch, with a salad, as a starter for dinner, or cut up in wedges for a cocktail party...You can also use pre-made pastry...

p.s. does anyone know how to transfer these recipes to MasterCook II?? I can't seem to paste them in (?)...

Sandra

* Exported from MasterCook II *

TARTE A L'OIGNON
(
Onion
Tart)

Recipe By : Lutece, NYC
Serving Size : 6
Categories : Appetizers -
Cocktail

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PASTRY
2 cups
all-purpose
flour
1/2 cup
unsalted
butter, cold -- cut into bits
1 teaspoon
salt
4-8 tablespoons
ice water
pie weights

FILLING
1 pound onions, about 2 large -- chopped
2 tablespoons
lard
1 large
egg
1/2 cup
heavy cream
pinch freshly grated nutmeg

PASTRY:
Preheat oven to 425 degrees.

In a bowl, with a
pastry blender, or in a food processor, blend or pulse together flour, butter and salt until mixture resembles meal. Add 4 tablespoons ice water and toss or pulse until water is incorporated. If necessary, add remaining ice water to form a dough and form into a disk. Lightly dust dough with flour and chill, wrapped in wax paper, for 1 hour.

On a lightly floured surface
roll out dough 1/8" thick and fit into a 9 1/2"
round
tart pan with a removable fluted rim. Prick bottom of shell lightly
with a fork and chill 30 minutes.
Line shell with foil and fill with weights. Bake shell in lower third of oven for 10 minutes. Remove weights and foil and bake shell until pale golden, 5-10 minutes more. Let the shell cool in the pan on a rack.

Reduce oven temperature to 375 degrees.

FILLING:
In a large
heavy skillet cook onions in lard over moderately high heat, stirring, until very soft and golden, about 15 minutes. Transfer onions to a bowl to cool. In a small bowl, whisk together remaining ingredients and salt and pepper to taste and whisk in onions.

Pour filling into prepared
shell and bake in middle of the oven until filling is set and top is lightly browned, 25-30 minutes.

Buen Provecho


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