Onion Tart

My roommate believes this to be the best quiche she has ever tasted – it’s very rich and flavorful and earthy. Here’s the recipe.

Crust from Pie Everyday:

Stir 1/2 teaspoon of salt into a cup and a half of flour. Cut a stick of butter into the flour. Once the flour looks like coarse sand or gravel, add cold water a tablespoon at a time until the dough just holds together. According to Pie Everyday, it will take about 4-5 tablespoons. According to my experience, it’s more like 8-10 tablespoons. Or 20. But if you add 20 tablespoons of water the crust will not brown, so try to restrain yourself when you add the water.

Once you’ve got the crust all mixed together, mold it into a disk, wrap it up in plastic, and stick it in the refrigerator while you make the filling.

Filling from Localizing:

Chop up a red onion and a white onion. Saute the onions in a couple of tablespoons of butter.

Grate half a pound of gruyere (I usually just chop it into half inch pieces because grating that much cheese makes my arm fall off. Chopping saves time and aggravation.)

Beat four eggs in a glass.

Pour a glass* of milk, the eggs, the gruyere, and the onions into a bowl and stir.


Smash the pie crust into a pie pan. If you have a rolling pin, you can roll the crust out first and then drape it into a pie pan. This is civilized. I don’t have a rolling pin, so I use the “smushing with my hands” technique, which is perfectly adequate for most situations.

Pour the filling into the pie crust. If it looks like the filling is about to slosh over the crust, set the pie pan in a brownie pan or on a cookie sheet. That way, if the filling sloshes over the edge when you put it in the oven, you will not have to scrape burnt egg off the bottom of your oven the next day. You can also avoid filling your entire apartment with smoke if you avoid spilling egg directly on the bottom of the oven.

Bake at 425 until the crust is golden brown, the center is soft but not liquidy, and it smells like gruyere cheese goodness.

Local ingredients: Eggs, milk, red onion, white onion.

*Picture the glass of milk your mom used to pour you for dinner or snack when you were in third or fourth grade. That’s the amount of milk you want. I’d guess it’s somewhere between a cup and a cup and a half.

One Response to Onion Tart

  1. Holy, this sounds good. I wonder if fresh rosemary would be a tasty addition…

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