Has it ever happen to you, that you plan to bake a complex cake and then all of sudden, while you’re engrossed with what you’re doing something irritating occurs?
For example the oven blows and you are stuck with a couple of unbaked cake layers?
Panic and irritation was my reaction when this happened to me!
Our oven in Europe is the best I have ever seen, seriously, 26 years and no damage, not even an issue!
And then this!
A short “puff” a little smoke, that’s it, it was gone!
This wasn’t funny at all, but I was lucky enough to be living in a house with a wood fire oven.
You know right, those old-time oven cum cooking plate cum house heaters?
Normally this is a huge no-no when I am baking, because one side always get’s a bit burned.
But I had no option with those layers waiting for too long to be baked!
This story does end well, it came out really well.
Till now the electric oven is still not fixed, these days I am using the firewood oven.
Sometimes it can really get hot in the house because of that, but a freshly baked delight beats it all!
So the other day my mum and I prepared a typical french Onion Tarte.
It’s one of my absolute favorite dishes, even dough it contains simple flavors, but they are oh so charming.
We all love and enjoy it, especially for dinner at nights.
It isn’t the first time that I post here a shortcrust dough recipe.
In fact I used this simple dough recipe recently in the Rhubarb Tarte and I can guarantee you that it will appear a couple of more times in future recipe posts.
Believe me you are going to learn it by heart, if you love french food, anyway.
In general I haven’t met anyone in this world who hasn’t enjoyed the light, smart and sophisticated cuisine of my ancestors!
Anyway… bake this dish, and you will know what I mean to say.
Enjoy it with a glass of excellent white wine and a little simple lettuce salad with french dressing at the side.
You are going to love it this onion tart!!!
- 200 g White flour
- 100 g Butter
- 1 Tablespoon Water
- pinch Salt
- Butter for frying and for greasing the form
- 5 small Onion (I used ½ white Onions & ½ purple Onions)
- 1 Egg
- 100 ml Cream
- dash dried Thyme
- pinch Salt
- pinch Pepper
- To make the Shortcrust, place the butter into a mixing bowel and add the flour and salt.
- With your hand mix the content and add water gradually to the butter flour mixture. Work the dough out and keep to rest in a cool place for about 1 hour.
- After an hour take out the dough and work it out shortly again. Roll it out to ½ cm thickness. First place the Tart form on top of some baking/butter paper and draw and cut out in the form's size, then place the tart form on the dough and and cut out according to the form with 2 cm distance.
- Butter the fart form and place the cut out dough carefully into the form. Fit it well as shown!
- Preheat the oven to 200 Celsius!
- Poke with a fork randomly into the dough in the form. That will prevent the crust to deform while baking. Place on top of the dough the cut out baking paper and add a weight inside such as beans or lentils.
- Bake it for 12 mins alone!
- In the meanwhile, chop the Onions roughly and fry in the butter till translucent. Let them cool at the side.
- In a bowl combine the Egg, Cream, Thyme, Salt and Pepper.
- The short crust should be baked enough after 12 min. Take it out and place the fried Onion into the short crust as shown. Top the whole well with the Egg cream mixture.
- Place into the oven and bake for 30 mins at 200 Celsius.
- Serve warm!