Alsatian Onion Tart is a traditional Sunday supper dish in Alsace, France, usually served after church. It is a flat, pizza like galette with carmelized and crispy onions and savory bacon. The pastry part of the tart itself is also crispy with nice texture. In a pinch you can also use store bought pizza dough, however this recipe from our Culinary Specialist Nanette Berning-Pate is super simple and has the correct texture you would get in Alsace. Pair with a Riesling, Gruner Veltliner or Pinot Grigio.
Makes 3 12 inch thin crusted tarts
Ingredients for crusts:
- 365 grams unbleached all-purpose flour (about 3 cups)
- 1 package instant yeast.(1/4 oz.)
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup warm water 120F
- 1 1/2 tablespoons Canola oil
- Canola oil spray for dough bowl
- Place the flour, yeast, sugar, and salt into the bowl of a food processor fitted with a metal blade and pulse twice to combine.
- Add the warm water and oil and process until a soft dough forms. If the dough seems too sticky add an extra tablespoon of flour until you have a nice soft dough that hold together.
- Shape the dough into a ball and place it in a oil sprayed bowl and cover with plastic wrap. Set in a warm place in the kitchen for 1 hour or so, until it doubles in size. Set aside while you prepare the toppings.
Ingredients for Tarts:
- 8 slices of thick cut bacon, cut crosswise in 1/4 inch strips
- 4 cups yellow onion, thinly sliced
- 2 tablespoons Riesling wine
- 1 teaspoon fresh thyme leaves
- Salt and pepper
- 8 ounces of creme fraiche
- 1 large egg yolk
- 1 Pinch of freshly grated nutmeg
- 4 ounces grated Gruyere cheese
- In a large skillet, cook the bacon over medium heat, stirring , until bacon is starting to brown, but not yet crisp. Transfer bacon to paper towels to drain. Pour off all but 2 tablespoons of the bacon fat from the skillet.
- Add the onions to the skillet, and cook covered, over medium heat, stirring occasionally for 10 minutes, or until soft. Remove skillet lid and add the Riesling wine. Cook until golden brown, about 20 minutes. Remove from heat and season with salt and pepper. Stir in fresh thyme leaves and set aside.
- In a small bowl, stir together the creme fraiche, egg yolk, nutmeg, salt and pepper to taste.
- Preheat oven to 500F. Place a baking rack in lower third of oven. Tarts will be baked one at a time on this rack. It is best not to crowd the oven with all of the tarts at once.
- Divide dough in three pieces. If you do not want to bake all three at once, wrap extra dough tightly in plastic wrap and store in the refrigerator for up to 2 days.
- Roll one third of the dough on a 15 by 17 inch piece of parchment paper to a 12 by 10 inch rectangle that is 1/8 inch thick.
- Lift parchment paper with rolled dough to a large baking sheet. Spread with a third of the creme mixture. Top with a third of the onion mixture and a third of the bacon. Sprinkle with a third of the grated cheese.
- Place in the oven and bake for 10 to 12 minutes making sure the crust is golden browned underneath and the edges are crisp and slightly burnt. Remove and cool slightly and serve.
Extra hints: Adding a fried egg on top of each tart makes this dish great brunch choice. If you have a vegetarian in your group, omit the bacon and add a sliced apple to your onion mixture with a tablespoon of Calvados when you would normally add the Riesling.
This recipe has been contributed by Nanette Berning-Pate, Culinary Professional.
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- Tags: Brunch, Cheese, Gruner Veltlinter, Nanette Berning-Pate, Pie, Pinot Gris, Riesling, Vegetarian, White, White Wine