Rick Stein's onion tart from Alsace - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rick Stein’ s onion tart from Alsace By You Magazine - November 3, 2019 Is there anything more gorgeous than lots of onions cooked with butter for up to an hour? In this recipe, they’re simply combined in a shortcrust pastry case with egg yolks and cream then baked. This is the sort of tart the French do so well. Go easy with the nutmeg – a soupçon is enough but still makes a difference. James Murphy SERVES 4-6 PASTRY 225g plain flour, plus extra for rolling 1/2 tsp salt 130g cold unsalted butter, cubed 1 egg yolk 1-2 tbsp ice-cold water FILLING 60g butter 800g onions, finely sliced 200ml double cream 4 egg yolks, beaten a rasp or 2 of freshly grated nutmeg salt and black pepper 1. For the pastry, put the flour, salt and butter in a food processor and pulse until you have a mixture resembling breadcrumbs. Transfer it to a bowl, add the egg yolk and just enough of the water to bring the dough together; too much water makes tough pastry. 2. Turn the dough out on to a lightly floured board. Roll it out to a circle about 26cm in diameter and use it to line a 23cm loose-bottomed flan tin. Cover and refrigerate for 30-40 minutes. 3. While the pastry is chilling, make the tart filling. Melt the butter in a large pan and add the onions, stirring to coat them in butter. Cover the pan with a lid and cook the onions over a low heat for 30-45 minutes until they are meltingly soft and sweet, checking occasionally to stir. 4. Take the pan off the heat then stir in the cream and the egg yolks. Season with the nutmeg, salt and pepper. Set aside. Preheat the oven to 200C/180C fan. Line the pastry case with greaseproof paper and baking beans then bake for about 10 minutes. Remove the beans and paper then put the pastry back into the oven for 3-4 minutes to dry out the base a little. Turn the oven down to 170C/150C fan. 5. Pour the onion mixture into the pastry and bake for 20-25 minutes or until just set. Serve warm or at room temperature with a green salad. Get Rick’ s book with 20 per cent off Rick Stein’s Secret France by Rick Stein will be published on Thursday 31 October by BBC Books, price £26. To pre-order a copy with free p&p for £20.80 until 10 November, visit mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved