Onion tart with bone marrow
6 servings
60 minutes
Onion tart with bone marrow is an exquisite dish of French cuisine that delights with its rich flavor and delicate texture. Its roots trace back to the gastronomic traditions of France, where simple ingredients are skillfully combined and transformed into culinary masterpieces. The crispy shortcrust pastry serves as the perfect base for the aromatic filling of caramelized onions, bone marrow, and raisins soaked in white wine. The combination of the sweetness of onions and raisins with rich meaty notes makes the tart truly unique. It is perfect as a standalone dish or as an accompaniment to an elegant dinner with a glass of dry wine. This tart embodies refined taste and gastronomic mastery, capable of surprising even the most discerning gourmets.
1
Preheat the oven to 160 degrees. Soak the raisins in wine and let them sit. Dust the tart pan with flour and place the dough in it, making holes in the bottom surface with a fork. Keep the extra pieces of dough for later decoration. Place baking paper on top of the dough and add a weight (you can use dry beans, lentils, rice, or special ceramic balls), then put it in the oven for 15 minutes. Remove from the oven and increase the temperature to 180 degrees.
- Raisin: 150 g
- Dry white wine: 250 ml
- Wheat flour: 1 tablespoon
- Shortcrust pastry: 200 g
2
Melt butter in a pan and sauté thinly sliced onion over low heat, stirring constantly for about 10 minutes. Add bone marrow, raisins with wine, and sugar; season with salt and pepper; simmer until the wine evaporates.
- Butter: 50 g
- Onion: 1 kg
- Bone marrow: 1 piece
- Raisin: 150 g
- Dry white wine: 250 ml
- Sugar: pinch
- Salt: to taste
- Ground black pepper: to taste
3
Place the onion mixture in the mold. Use the remaining dough to make strips and weave them over the filling. Bake for 30 minutes.
- Shortcrust pastry: 200 g