It starts with the gentle smell of onions melting in the pan, with that steady little sound that tells you the cooking is going well. This savory cheese and onion tart is a classic simplified without being bland: a crust, a creamy filling, cheese, and most importantly, well-cooked onions.
Ingredients :
- Shortcrust pastry — It serves as a crunchy base and prevents the creamy filling from becoming like a flan on the plate. Choose shortcrust rather than puff pastry if you want a cleaner slice; if it’s very soft, let it chill for a few minutes before lining the pan.
- Onions — They give the main flavor of the tart, provided they are cooked slowly until translucent, soft, and lightly golden. Yellow onions are the most practical; red onions give a milder note and a more pronounced color.
- Cheese — It provides meltiness, salt, and that gratinated surface that smells wonderful when the tart comes out of the oven. Emmental gives a classic taste, mozzarella is more stringy, and a mix of both avoids a too-flat filling.
- Eggs — They bind the cream and cheese so the tart holds together without running at the first slice. Use medium or large eggs, and whisk them just enough to get a smooth mixture, without incorporating too much air.
