Grandma's Melting Onion Tart by @hervecuisine

1h10

6 servings

🌾

200 g

Flour

🧈

100 g

Cold butter

💧

75 ml

Cold water

🧂

1 pinch

Fleur de sel

🌿

1 tsp

Herbes de provence

🧅

5.5

Onions

🌼

2 tbsp

Old-style mustard

🥛

100 ml

Cream

🥚

1

Egg

🧂

Salt

⚫

Pepper

🫒

Olive oil

🍯

Honey

  1. Put
    • Flour
    • Herbes de Provence
    • Cold butter

    Put the flour, a little herbes de Provence and salt in a bowl with very cold diced butter.

  2. Mix
    • Cold butter
    • Flour

    Mix with your hands, leaving small chunks of butter in the mixture.

  3. Add
    • Cold water
    • Flour
    • Cold butter

    Add the cold water and keep mixing without overworking it, so chunks of butter remain in the dough.

  4. Put
    • Onions

    Put the dough in the fridge while you prepare the onions.

  5. Slice
    • Onions

    Slice the onions, yellow, pink or white as you like.

  6. Add
    • Olive oil
    • Onions

    Add a small drizzle of olive oil to a pan and cook the onions for about twenty minutes until very soft and almost a little caramelized.

  7. Roll
    • Cold butter

    Roll out the dough, you can see small chunks of butter through it.

  8. Line

    Line a tart tin with the dough.

  9. Spread
    • Old-style mustard

    Spread two tablespoons of old-style mustard with the grains over the dough.

  10. Spread
    • Onions
    • Old-style mustard

    Spread the onions on top of the mustard.

  11. Mix
    • Cream
    • Egg
    • Onions

    Mix the plant-based or dairy cream with the eggs and pour it over the onions.

  12. Add
    • Pepper

    Add a little pepper.

  13. Bake

    Bake for 40 minutes at 180 degrees.

Grandma's Melting Onion Tart by @hervecuisine

1h10

6 servings

🌾

200 g

Flour

🧈

100 g

Cold butter

💧

75 ml

Cold water

🧂

1 pinch

Fleur de sel

🌿

1 tsp

Herbes de provence

🧅

5.5

Onions

🌼

2 tbsp

Old-style mustard

🥛

100 ml

Cream

🥚

1

Egg

🧂

Salt

⚫

Pepper

🫒

Olive oil

🍯

Honey

Preparation Steps

  1. Step 1/13

    Put the flour, a little herbes de Provence and salt in a bowl with very cold diced butter.

    🌾Flour
    🌿Herbes de Provence
    🧂Salt
    🧈Cold butter
    🥣Bowl

  2. Step 2/13

    Mix with your hands, leaving small chunks of butter in the mixture.

    🧈Cold butter
    🌾Flour
    🥣Bowl

  3. Step 3/13

    Add the cold water and keep mixing without overworking it, so chunks of butter remain in the dough.

    💧Cold water
    🌾Flour
    🧈Cold butter
    🥣Bowl

  4. Step 4/13

    Put the dough in the fridge while you prepare the onions.

  5. Step 5/13

    Slice the onions, yellow, pink or white as you like.

    🧅Onions
    🔪Knife

  6. Step 6/13

    Add a small drizzle of olive oil to a pan and cook the onions for about twenty minutes until very soft and almost a little caramelized.

    🫒Olive oil
    🧅Onions
    🍯Honey
    🍳Pan

  7. Step 7/13

    Roll out the dough, you can see small chunks of butter through it.

    🥖Rolling pin

  8. Step 8/13

    Line a tart tin with the dough.

    🍰Tart tin

  9. Step 9/13

    Spread two tablespoons of old-style mustard with the grains over the dough.

    🌼Old-style mustard

  10. Step 10/13

    Spread the onions on top of the mustard.

    🧅Onions

  11. Step 11/13

    Mix the plant-based or dairy cream with the eggs and pour it over the onions.

    🥛Cream
    🥚Egg
    🥄Whisk

  12. Step 12/13

    Add a little pepper.

    ⚫Pepper

  13. Step 13/13

    Bake for 40 minutes at 180 degrees.

Composition

Ingredients

Types

Grains, Dairy, Liquid, Spices, Vegetables, Condiment, Eggs, Oils, Sweeteners

Ingredients

Flour, Cold butter, Cold water, Fleur de sel, Herbes de provence, Onions, Old-style mustard, Cream, Egg, Salt, Pepper, Olive oil, Honey

Notes

Cold butter (diced), Onions (yellow, pink or white, 5 to 6 onions), Old-style mustard (with grains), Cream (plant-based or dairy), Salt (to taste, for the filling), Pepper (to taste, for the filling), Olive oil (a small drizzle in the pan to cook the onions), Honey (optional, mentioned as an example addition while cooking the onions)

Allergens

Gluten, Milk, Mustard, Eggs

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free

Calories

320 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 27g, Fat: 21g, Fiber: 2g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 320mg, Potassium: 190mg, Calcium: 45mg, Iron: 1mg

Vitamins

Vitamin A: 160mcg, Vitamin B6: 0.2mg, Vitamin C: 4mg, Vitamin K: 5mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

40 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Bowl, Knife, Rolling pin, Tart tin, Whisk, Pan

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Main Course, Starter

Occasions

Christmas, Winter holidays, Family gathering

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Flaky, Crisp, Tender, Creamy, Melting

Flavors

Savory, Sweet caramelized onion, Umami, Tangy mustard

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigerated : 2-3 days (store in an airtight container or wrapped in foil/film,reheat in oven before serving), frozen : up to 1 month (wrap tightly in foil and place in a freezer bag,thaw in fridge and reheat in oven to restore crispness), room temperature : a few hours (best served warm shortly after baking,not recommended for long storage due to egg and dairy filling)