Orangette's piece on onion tarts had been making my mouth water for weeks. Last night I was finally able to try my hand at the lovely creation. Mine did not turn out as well, nor are my pictures as beautiful, but it made a fantastic dinner for my housemates and I look forward to trying my hand at it again in the future.
I did make 2 changes. First, I used puff pastry because time was short (well, I must admit mainly because I have pate brisee envy and I knew I couldn't compete with Orangette's perfect crust.) Second, I put a layer of dijon mustard on the bottom of the unbaked pastry shell before I added the onion/cream/egg mixture. I had read about this suggestion on several French cooking sites and I decided to try it out. I think it added a wonderful, yet very subtle flavor. On a side note, I found that my tart baked for 35 min. in a 375F oven.
I just had breakfast, but yer makin' me hungry.
Cut it out.
Posted by: Peter | March 11, 2005 at 09:00
I'll make one for you sometime. I also want to try a tomato tart soon, so you could get in on that next time you come down to HP if we plan ahead.
Posted by: gemma | March 11, 2005 at 12:34
Gemma, it looks gorgeous! And delicious! Thanks for trying it. I'm glad to see that the puff pastry worked well, and your mustard idea is a great variation. I do something similar for a roasted-tomato tart--I mix a bit of grainy mustard with a bit of creme fraiche and smear that over the crust before layering in roasted tomatoes. Hmmm...speaking of which, I'll have to write about that tart when summer rolls around!
Posted by: Molly | March 11, 2005 at 13:55
Oh, *blush*
Thank you Molly! It was a lovely recipe. Thank you for sharing it. A tomato tart is near the top of my 'to bake' list and I recently made some grainy mustards for baked pretzels. I will have to try mixing the mustard with creme fraiche, good idea! If only there were fresh tomatoes around. . .
Posted by: gemma | March 11, 2005 at 15:52
I stumbled across your blog while I was doing some online research. Onion tarts are a personal favorite of mine. When done correctly, they are outstanding and delicate and complex!
Posted by: panasianbiz | July 25, 2006 at 20:00