• Apple And Onion Tart

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    • 1 1/2 c. all purpose flour
    • 1/2 tsp salt
    • 1/2 tsp dry mustard
    • 1/2 c. cool butter, cubed
    • 1 x egg, yolk
    • 1 tsp white vinegar Apple And Onion Tart
    • 1 Tbsp. butter
    • 1 x onion, minced
    • 2 x tart cooking apple, (unpeeled), grated
    • 4 x egg
    • 1 c. 18 percent cream
    • 2 Tbsp. minced fresh parsley
    • 1 Tbsp. minced fresh chives
    • 2 tsp minced fresh rosemary
    • 1 tsp Dijon mustard
    • 1/4 tsp salt
    • 1/4 tsp pepper
    • 1 c. shredded gruyere cheese


    1. In large bowl, combine flour, salt and mustard.
    2. Using pastry blender or possibly two knives, cut in butter till coarse crumbs form.
    3. In liquid measure and using fork, beat yolk with vinegar till frothy; pour in sufficient ice water to make 1/3 c. (75 mL).
    4. Drizzle over flour mix, stirring briskly with fork till dough holds together.
    5. Press into disc and wrap in plastic wrap; chill for about 30 min or possibly till hard. (Make ahead: Chill for up to 3 days; let stand at room temperature for 15 min before rolling out.)
    6. On lightly floured surface, roll out pastry to fit over bottom and all the way up sides of an 8-inch (2 L) springform pan.
    7. Chill for 30 min or possibly till hard.
    8. Line pastry with foil; fill proportionately with pie weights or possibly dry beans.
    9. Bake in bottom third of 400 F (200 C) oven for 20 min.
    10. Remove foil and weights; bake for 10 min or possibly till light golden brown.
    11. Let cold on rack.
    12. Apple And Onion Tart:Meanwhile, in skillet, heat butter over medium heat; cook onion for about 5 min or possibly till softened.
    13. Increase heat to medium high, add in apples; cook for 2 min. Set aside.
    14. In bowl, whisk together Large eggs, cream, parsley, chives, rosemary, Dijon mustard, salt and pepper.
    15. Sprinkle half the cheese proportionately over pie shell.
    16. Spread apple mix over top.
    17. Gently pour egg mix over top; sprinkle with remaining cheese.
    18. Bake in bottom third of 375 F (190 C) oven for about 30 min or possibly till golden brown and knife inserted in centre comes out clean.

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