20170623_193749A very simple tarte à l’oignon is a great starter for a dinner party–it’s good hot or at room temperature, so you can pop it out of the oven or make it ahead.

I routinely make a couple of different savory tarte tatins–a French kind of upside-down pie. A favorite that I often serve as a starter, is tomato tarte tatin.

For our cooking class, my cuistot-par-excellence Christine suggested her onion tart as the entrée (starter in French). It’s flavorful and rich, but not so rich that you can’t eat the main course. Perfect.P1080320Christine’s Onion Tart

1 flaky pie crust (you can make your own–recipe from Blanche Caramel coming soon–but the ready-made version here is really good. It even has its own sheet of parchment paper.)

4 big onions, cut in half and sliced thinly

olive oil

1 1/3 cups (33 cl) crème fraîche semi-épaisse, or half-thick sour cream. Does such a thing exist outside France, with its gazillion kinds of crème fraîche? You can mix sour cream with liquid cream, or just use sour cream. When I remade the tart, I had bought thick cream by mistake. The tart turned out great anyway.

Salt, pepper, 1/4 teaspoon nutmeg

Preheat the oven to 360 degrees Fahrenheit (180 Celsius).P1080326Heat the olive oil in a heavy pan and cook the onions on high heat, stirring constantly so they don’t stick or burn. It should take only a couple of minutes for them to soften up.

Mix the onions with the other ingredients in a mixing bowl.P1080339Spread the pie crust on its parchment paper in a tart pan. You can use a pie pan, but it will be smaller and deeper, and the portions will seem smaller.P1080336Stab the pie crust a few times with a fork. Spread the onion mixture onto the crust. Fold the edges toward the middle if necessary (Christine’s tart pan was bigger than mine and didn’t need folding).P1080341P1080343Bake for 25-30 minutes. Serve hot or at room temp.

P1080346
This is one I made later; the top photo is Christine’s, with no fold on the crust.
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31 thoughts on “Onion Tart to Start

    1. Actually, it has been really lovely. Hot, like summer, but not awful. In the mid-to-upper 80s. The day we cooked with Christine, though, it definitely was hot, in the mid-90s. One more reason to make this kind of tart–you can do it ahead and let your house cool down before guests come.

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  1. This looks gorgeous. You’re making me nostalgic for my Belgian mother-in-law’s cooking, not to mention the ease with which I could walk out the door when I lived in Paris and was able to treat myself to something this tasty. (Sigh!)

    I’m almost tempted to give this a shot, but I always have such problems finding the proper pastry that is ready made. And I have never successfully made a crust on my own though I have tried several times.

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  2. When I ask myself what ingredients I absolutely could not be without in the kitchen onions are always on the list. This scrumptious looking tart is actually making my mouth water – I can’t imagine a more delightful entrée 🙂

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