Onion Tart with Bacon and Comté
A classic French onion tart with crispy bacon, Comté and a creamy custard of eggs and crème fraîche. The sweetly caramelised onions make it a filling main course for guests or a cosy dinner.
By yumbelo · 4 servings · 120 minutes
Ingredients
- 250 g Wheat flour
- 125 g cold butter for the dough
- 3 tbsp cold water
- Salt
- 800 g Onions
- 30 g Butter for sweating
- 2 tbsp Neutral oil
- 1 bunch Sprig of thyme
- 150 g Bacon lardons
- 3 pc Eggs
- 200 g Crème fraîche
- 100 ml Milk
- 80 g Comté, freshly grated
- 1 pinch Nutmeg, freshly grated
- Black pepper
Method
- Quickly knead the flour, cold butter cubes, a pinch of salt and the cold water into a smooth dough, wrap it in cling film and let it rest in the fridge for at least 30 minutes.
- Halve the onions and slice them into fine half rings. Heat the butter and oil in a large pan, add the onions with the thyme leaves and cook over medium to low heat for about 25 to 30 minutes, stirring occasionally, until golden brown and soft. Season with salt and pepper and let cool.
- Fry the bacon lardons in a dry pan until crispy, drain on kitchen paper and set aside.
- Preheat the oven to 200 °C top and bottom heat. Roll out the dough to about 3 mm thickness and line a 28 cm diameter tart tin with it, trim the overhanging edges and prick the base several times with a fork.
- Cover the tart base with baking paper and pie weights or baking beans and blind bake for 15 minutes. Remove the paper and filling and bake for another 5 minutes until the base is lightly coloured.
- Reduce the oven to 180 °C. Whisk together the eggs, crème fraîche and milk, stir in the grated Comté and season with salt, pepper and nutmeg.
- Spread the onions and bacon over the pre-baked base, pour the custard over them and bake the tart for about 30 to 35 minutes until the filling is set and golden brown.
- Let the tart cool slightly and serve lukewarm or warm.