Starters and Snacks food Ideas from France
Traditional Alsace Onion Tart Recipe
This is a recipe for Alsace Onion Tart which has its origin in the French region of Alsace. Perhaps more famous for its historical events this region also plays host to some superb cuisine.
175g plain flour
2½ ml salt
75g butter (unsalted)
1 medium size egg yolk
5ml spoon ground coriander
½ x 5ml spoon caraway seeds
3 medium eggs, lightly beaten
2 x 15ml spoons iced water
beaten egg to glaze
125g unsalted butter
1kg onions, sliced thinly
2 cloves garlic, crushed
284ml carton single cream
salt and freshly black ground pepper to taste
herb sprigs (for garnish)
tomato slices (for garnish)
Make a simple pastry by:
Sifting the flour and salt into a mixing bowl then rub in the butter until the mixture resembles fine breadcrumbs. Set aside.
Lightly beat the egg yolk and water together and pour into a pre made "well" in the centre of the flour mixture. Quickly mix the ingredients together and knead lightly into a ball. Wrap in foil and chill for at least 45 minutes. This is your pastry mix
Roll out the pastry on a floured board and use to line a 20cm flan ring. Line with foil and bake in a preheated oven, 200°C, 400°F for 20 minutes. Remove the foil(take care it will be hot!!), brush the pastry with beaten egg and return to the oven for 6 minutes. Remove from oven and then reduce the temperature to 170°C, 325°F, Gas Mark 3.
Melt the butter in a large pan, add the onions and garlic, cover and cook over a low heat for about 30 minutes, until they are very soft but not coloured, stirring occasionally. Stir in the coriander and caraway seeds and cook for a further 5 minutes. Pour the mixture into the pastry case. Beat the eggs and cream together, season with salt and pepper, then pour over the onions.
Return to the oven and cook for 40 minutes, until the filling is set.
Serve the onion tart warm, garnished with herbs and tomato as a starter or light meal.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
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