A 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.Christine’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
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).Heat 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.Spread 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.Stab 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).Bake for 25-30 minutes. Serve hot or at room temp.