Onion tart
8 servings
180 minutes
Onion tart is a refined dish of European cuisine that combines delicate pastry with the rich, caramelized flavor of onions accented by savory notes of anchovies and thyme. Its roots trace back to French traditions where onion pastries were particularly popular. The velvety texture of sour cream harmoniously binds all the ingredients, creating an exquisite balance of flavors. This tart is perfect for both a cozy family dinner and an elegant treat at a formal gathering. Served warm to enhance its aroma and richness, it becomes a true gastronomic delight capable of surprising even the most discerning gourmets.
1
For the test, rub the flour with cold butter by hand until crumbly (cut the butter into cubes beforehand). Mix in the yeast, a pinch of salt, and make a well in the center. Whisk the eggs, then pour them into the well and knead the dough. Transfer the dough to a floured bowl, cover with plastic wrap, and let it rise for 2 hours.
- Wheat flour: 285 g
- Butter: 170 g
- Dry yeast: 7 g
- Chicken egg: 2 pieces
2
Heat olive oil and simmer onion (sliced into thin half-rings), garlic (chopped), anchovies (dried with a paper towel to remove oil), and thyme (leaves) for 20 minutes until the onion is soft. Remove from heat and stir in sour cream. Set aside.
- Olive oil: 40 ml
- Onion: 6 pieces
- Garlic: 4 cloves
- Anchovy fillet: 6 pieces
- Fresh thyme: 1 tablespoon
- Sour cream 20%: 2 tablespoons
3
Preheat the oven to 200 degrees. Place the dough in a 22x30 cm mold and flatten it. Top with the onion filling and let it sit for 15 minutes. Bake for 20 minutes, then reduce the temperature to 180 degrees and cook for another 10-15 minutes. If the onion starts to burn, cover the tart with foil. Serve the tart warm.