This onion tart can be served as a side dish, a first course, or an appetizer depending on how you slice it. Use white or yellow onions for this tart. This tart is also a good dish to bring to a “pot luck” or party.
This recipe can be simplified by using a good quality prepared pie crust.
For the Pastry: (or prepared pastry shell if desired)
1 ½ cups all purpose flour
½ cup butter
6 Tablespoons water, cold
Pinch of salt
1 egg, beaten
For the filling:
6 Tablespoons butter
3 large onions, peeled and chopped
Salt and pepper
Pinch of ground caraway seeds
¾ cup heavy cream or sour cream (I prefer to use heavy cream)
Place the flour in a bowl and add the butter in small pieces. Blend with your fingertips. Stir in the water and pinch of salt. Gently knead and shape into a ball and let stand for 30 minutes covered with a cloth or wax paper.
Roll out the dough on a floured surface to fit an 8-inch spring form pan. Place the rolled dough gently in the 8-inch spring form pan. Press the dough around the sides and trim the edge. Brush the egg all over the dough including the sides.
Preheat oven to 400 degrees Fahrenheit.
Melt the 6 tablespoons of butter in a skillet over medium heat. Sauté the onions. Season the onions with salt and pepper and sprinkle with the ground caraway seeds. Cook over low heat until the onions are soft and translucent. Remove the pan from the heat. Lightly beat the eggs with the cream and place in a sauce pan over low heat and stir without boiling, for about 1 minute. Pour the cream mixture into the onion mixture and add this to the prepared pastry. Bake in the preheated oven for ~ 20 – 30 minutes until lightly browned. Serve hot or warm.