Tarte à l'oignon
Onion tart. A savory tart with caramelized onions, cream and cheese.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Taverne de Maître Kanter
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Onion tarts, in various forms, have been a part of European cuisine for centuries, reflecting the humble ingredients available to common folk. Tarte à l'oignon likely evolved from rustic onion pies and galettes, using simple pantry staples and the natural sweetness of onions.
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Tarte à l'oignon is a staple in French cuisine, particularly in regions like Alsace and Lorraine. It represents simple, comforting food often enjoyed at family gatherings and casual meals.
Regional Variations
Different regions of France might have their own variations. For example, some may include bacon or lardons (small cubes of pork fat) for added richness and smoky flavor.
Serving Occasions
It's often served as a starter, a light lunch, or part of a buffet. It can be enjoyed warm or at room temperature.
Part of everyday life
This simple tart is often made at home due to its accessibility and affordability, but can also be commonly found in bakeries and restaurants.
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Tarte à l'oignon offers a balance of savory and sweet flavors. The star ingredient, caramelized onions, provides a deep, rich sweetness that's complemented by creamy and cheesy notes.
The dominant flavor profile is the sweet and savory taste of caramelized onions, achieved through slow cooking. Cream or crème fraîche contributes richness and tanginess, while cheese, often Gruyère, Comté, or Emmental, adds a salty and nutty dimension. Herbs like thyme or bay leaf may be added for aromatic complexity. The buttery crust provides a textural contrast and a base for all the delicious fillings.
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Caramelizing Onions
Slow and patient caramelization is key. Use low heat and allow the onions to cook slowly until they are deeply golden brown and sweet, which can take 30-45 minutes.
Choosing the Right Cheese
Use a cheese that melts well and has a good flavor, such as Gruyère, Comté, or Emmental. A combination of cheeses can also add complexity.
Pre-baking the Crust
Pre-baking (blind baking) the crust can help prevent it from becoming soggy. Use pie weights or dried beans to keep the crust from puffing up.
Seasoning
Season generously with salt and pepper. Taste the onion mixture before adding it to the crust to ensure it's seasoned properly.
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