a quickie

Hi, this is a quickie and will really make everyone freak out.  Really, there is no particular story to tell. At times, a good onion tart is all you need to hear about. Plus I can think of a million ways you can reinterpret this onion tart  and style it and make it your own, so I will limit my influence.

1. Get a premade pie crust, preferrably a pate feuillité, but really you can be basic about it and use whatever you have lying around the house…or make one, but that’s a real pain if you’ve only got time for a quickie.

2. Butter a removable bottom tart pan, and place the dough inside.  Cover with parchment paper, then fill with rice or beans or pebbles, and pop in the oven (hot oven, like at 375/temp 7) and cook for about 10 minutes. or until it seems to have turned opaque white and remove from oven

3. Slice 4 onions and sautee in a bit of olive oil with salt, pepper, some fennel seeds, and my secret favorite ingredient, a cube of bouillon….i like the KubOr from knorr.  Let that go, stirring until the onions become nice and browned, about 15-20 minutes

4. Fill the pie crust (obviously after having removed the pebbles) with the onions…..beat up 2 or 3 eggs, with a bit of heavy cream, and pour over the onions.  

5. NOW add some cheese. Here i would, and did,  use morbier (my cheese of the moment) or some mountainy thing like a tomme, or a gruyère.

6. Bake for 30-40 minutes, or until the crust is browned and the tart is gorgeous and bubbly.

This tart really packs a punch.  

I served it with some steamed asparagus with boiled eggs, olive oil and salt.

BRAVO!

We drank a bottle of Bouzeron, a white burgundy aligoté that is really BEYOND……….