Ingrédients
Farine200 grams- Butter, cut into small cubes100 grams
Eau1 cup
Sel2 pinches- Onion, sliced500 grams
Crème fraîche100 grams- Farine1 teaspoon
Jaune d'œuf2 yolks
Beurre50 grams- Sel1 pinch
Poivre noir1 pinch- Nutmeg, grated1 pinch
Mesures
- 1
To prepare the dough, place the flour, butter, and salt in a mixing bowl. Add the water and mix the ingredients by hand well to obtain a smooth and cohesive dough. More water can be added as needed.
5 minutesMatériel requis:🍳Mixing Bowl - 2
Let the dough rest for 10 minutes.
10 minutes - 3
Roll out the dough and place it in a round, fluted tart pan. Place the pan in the oven until the dough is half-cooked, about 20 minutes.
20 minutesMatériel requis:
Moule à tarte
Four - 4
To prepare the cream, melt the butter in a pot over heat and add the onions, stirring until they turn brown. Add salt, pepper, and grated nutmeg, then turn off the heat and leave the onions in the pot.
10 minutesMatériel requis:
Marmite - 5
In a bowl, mix the cream with the flour, then add it to the onions. Stir the mixture well and place it over heat to bring to a boil.
10 minutesMatériel requis:
Bol de mélange - 6
Once boiling, remove the mixture from the heat and let it cool for 5 minutes.
5 minutes - 7
After the mixture cools, add the egg yolks and mix well for 30 minutes. The cream is now ready.
30 minutes - 8
To prepare the tart, pour the cream over the dough and place it in the oven on low heat for 30 minutes.
30 minutesMatériel requis:Four - 9
Remove the tart from the oven and serve the onion tart hot.
5 minutes
Faits nutritionnels
Farinepour 100gEaupour 100gSelpour 100gCrème fraîchepour 100gFarinepour 100gJaune d'œufpour 100gBeurrepour 100gSelpour 100gPoivre noirpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.