French Lady Onion Tart
You guys know I have kind of a fetish for the French. It is born, I think, from watching too many Anna Karina movies, reading M.F.K. Fisher, and having particular penchant for striped bateau-neck tops. In my mind, living like a French girl involves of course, cheese, as well as bangs, walking everywhere, shrugging, heady novels, and practical yet exquisite shoes. The point is, this tart made me feel like I was living my ideal—er, fantasy—life, made the apartment smell like Provence, and tasted lovely. In fact, I liked it even better at room temperature when the flavors had mellowed a little and I could really taste the sharp mustard through all those sweet heavenly onions.
The starting point was a tart Deb made, which I then slightly altered by using a pâte brisée instead a yeast dough, and topping the tart with shredded comté rather than parmesan, making the whole thing play into my French girl fantasy rather nicely.
While we’re on the subject, and before we get to the recipe, let’s go ahead and watch this clip from one of the most stylish movies ever made, shall we? It’s a perfect start to a weekend.
Onion Tart
Serves 4-6
for the pâte brisée
from Chocolate and Zucchini
1 1/3 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons chilled unsalted butter, diced
1 large egg, lightly beaten
ice cold water
In a food processor, combine the flour and the butter. Run it for about ten seconds, until you get a breadcrumb consistency. Add in the egg and mix again until it forms a ball. If the dough is still a little dry, add in a little water, a tiny splash at a time, until the dough comes together. Turn out the dough onto a well-floured surface, gather into a slightly flattened ball shape, wrap with plastic, and refrigerate for 30 minutes.
Remove from fridge and let sit at room temperature for about 10 minutes. On a floured work surface, roll out to fit a 9-inch tart pan, and transfer to said pan. Cut off excess dough.
for the tart filling
from Gourmet
1/3 cup olive oil
2 teaspoons fennel seeds
3 pound yellow onions, halved and thinly sliced
1 tablespoon Dijon mustard
1/2 cup grated comté
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté fennel seeds until a shade darker, about 30 seconds. Stir in onions, teaspoon salt, and 1/2 teaspoon pepper, then reduce heat to medium-low and cover onions directly with a round of parchment paper (I just covered with the lid of the skillet for the first 45 minutes or so and then continued to cook the onions uncovered thereafter). Cook, stirring occasionally, until onions are very tender and golden brown, 1 to 1 1/4 hours.
Preheat oven to 375 degree F with rack in middle.
Brust tart dough with mustard and pour in the cooked onions. Sprinkle with the cheese. Bake for 30-35 minutes until edges of tart are golden brown.
Kim: Mmm. That looks unbelievable. Want to come over for lunch next week? I’ll make something not at all as impressive.1 year ago
Sarah: Sounds perfect! Name the day and I’ll be there!1 year ago
EB: That video officially made my Friday!1 year ago
Cordelia: Oh, Sarah you are a girl after my own heart! All I’ve ever wanted in life (besides a red Kitchen Aid mixer) is to be French. After learning the language and living in Paris, I learned that you must actually be French to be as chic as they are. But pretending is good enough for me. Also, thanks for Les Demoiselles de Rochefort–hello new obsession?1 year ago
Jenni: J’adore Les Demoiselles de Rochefort. It is cotton candy in movie form.1 year ago
Sarah: EB & Cordelia, Seriously, if there were a movie that epitomized everything I love it would be Les Demoiselles de Rochefort: guys in skinny ties and white boots, girls with bangs, bursting into song, GENE KELLY!?!? It’s, like, maybe the perfect movie aesthetically. Plot-wise, eh…
What Jenni said!1 year ago
Amy C: girl, that movie clip totally made my night! I am beaming from ear to ear.1 year ago
Jecca: That clip was fantastic! Thank you!1 year ago
S. Stockwell: This video is soooooo delicious!1 year ago
love,gidget: loves Demoiselles de Rochefort!1 year ago
Gourmet Chick: I want to be French too! The closest I am getting is living in London so I am only one hour and a half away on the train for stocking up on cheese and wine. This tart could also assist.1 year ago
Amber: Okay now I have to watch that movie. Awesome!!1 year ago
marilyn @ simmer till done: Delicious tart, love that movie - and I’m with you on that hazy French dream-world thing. Have you read “Almost French” by Sarah Turnbull? Give it a try.1 year ago
rachael speirs: Oh I do love onion tarts!
What a great clip! Though I must admit, the translation at the bottom is way off most of the time, very cute.1 year ago
Sarah: @all, so glad you guys like that clip. i’ve been hanging onto it for months, waiting for the right time to post it!
@marilyn, i’ve seen it on amazon, but never read it. a trip to the library may be in order!1 year ago
Sarah: rachael, you’ve been holding out on me! you are a french speaker!1 year ago
rachael speirs: Well, french canadian quebecois, which half the time doesnt really qualify as french at all!1 year ago
Leah: Just wanted to let you know that many weeks after this post, I managed
to slip this movie onto Netflix. My husband liked it even more than I
did, as he discusses here.
Great recommendation!1 year ago
Pam Graham: So I’m wondering what Martha Stewart did to qualify for that Purina award?1 year ago
Lauren Clare: Hi Sarah,
I made something like this recently - it was one of the best things I’ve ever eaten! The Dijon mustard just completes the tart so perfectly.26 weeks ago