Onion Tart
A simple crustless onion tart from Patricia Wells' book, At Home in Provence.
Servings: 8 servings
Calories: 121kcal
Ingredients
- 1 pound yellow onions (about 3), sliced thin
- 3 Tablespoons unsalted butter plus more for buttering the dish
- 1 Tablespoon fresh thyme leaves coarsely chopped
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 1/8 teaspoon nutmeg
- 4 large eggs
- 1/4 cup whole milk
- 3 Tablespoons heavy cream
- 1 Tablespoon chives chopped
Instructions
- Preheat oven to 425*
- Butter the bottom and sides of a 10" baking dish.
- Slice onions in half and then slice thinly.
- In a large unheated skillet, combine the onions, butter, thyme, 3/4 teaspoon salt, 1/4 teaspoon pepper and a pinch of nutmeg. Cover pan and cook until the onions are soft, but not caramelized or brown, stirring occasionally, about 12 minutes.
- Whisk the eggs in a medium-sized bowl with milk, cream, and remaining salt, pepper and nutmeg, until eggs are blended. Add chopped chives.
- Spread the onions out in the buttered baking dish. Pour the egg mixture over the onions.
- Bake until the top is deep golden brown and the custard is firm, about 30 minutes.
- Let it sit for about 5 minutes to firm up. Serve warm.
Notes
- For appetizer size portions, bake in an 8" by 8" square pan and cut into 16 portions.
Nutrition
Serving: 1serving | Calories: 121kcal | Carbohydrates: 6g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 334mg | Potassium: 142mg | Fiber: 1g | Sugar: 3g | Vitamin A: 405IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 1mg