DISH RESEARCH · Main dish
Tarte à l'Oignon
Chef Philippe’s selected onion tart fills blind-baked shortcrust with gently cooked onions and a seasoned egg-and-crème-fraîche mixture, then bakes until golden and serves warm with rocket salad.
About Tarte à l'Oignon
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Chef Philippe’s selected onion tart fills a blind-baked shortcrust shell with gently cooked sliced onions and an egg-and-crème-fraîche mixture. This version is served warm with a separate green salad.
The onions are peeled and sliced finely, then cook gently with butter and a little oil. Slow cooking softens them while avoiding strong browning, with salt and pepper added to the onions.
Three whole eggs are whisked with crème fraîche and seasoned separately. Rolled shortcrust pastry lines a high tart ring and bakes with weights before the filling is added.
The cooked onions fill the baked shell, and the egg-and-cream mixture pours over them. Further baking sets the filling and turns the tart golden.
After removal from the oven, the ring is lifted away carefully. A separately prepared rocket salad is the selected accompaniment for the warm tart.
Ingredients in Tarte à l'Oignon
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.