{"id":2623,"date":"2013-01-14T14:20:09","date_gmt":"2013-01-14T13:20:09","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=2623"},"modified":"2013-12-19T18:34:46","modified_gmt":"2013-12-19T17:34:46","slug":"tarte-a-loignon-dalsace-alsatian-onion-tarte","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=2623","title":{"rendered":"tarte \u00e0 l’oignon d’alsace – alsatian onion tarte"},"content":{"rendered":"

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while searching for alternative cheese for my lamb\u00b4s lettuce with marinated cheese recipe<\/a><\/em>, i found a food blog event on alsatian cuisine<\/a><\/em> in the web. while i was not really sure, if this salad has alsatian origins, \u00a0i am sure with respect to\u00a0the tarte \u00e0 l’oignon. in its rustic, distinct taste while being very subtle at the same time, this tarte is very characteristic for alsatian cuisine which is german and french at the same time.<\/p>\n

as onions<\/a><\/em> are one of the classic storable vegetables, tarte \u00e0 l’oignon is a typical autumn and winter dish. harvested in summer, and if the storage conditions are fine, they should still be fine. while in the beginning, almost the whole door of our cellar hang full of onions, there are unfortunately only a view left.<\/p>\n

but for this dish it is no waste to invest a large amount of onions. it is super delicious and once done, you can enjoy the tarte also the next day once more. its an ideal dish that can be prepared in advance and rewarmed. put it in the preheated oven for five minutes before serving and it tastes just as freshly baked.<\/p>\n

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short pastry:<\/span><\/p>\n

125 g butter (room temperature)<\/span>
\n 250 g flour<\/span>
\n 2 pinches of salt<\/span>
\n 2-3 tbsp water<\/span><\/p>\n

topping:<\/span><\/p>\n

600 g onions<\/span>
\n 2 eggs<\/span>
\n 150 ml milk<\/span>
\n 2-3 tbsp cr\u00e8me<\/span><\/a>\u00a0fra\u00eeche<\/span><\/a>
\n60 g flour
\ngrated nutmeg
\nsalt
\npepper\u00a0<\/span><\/p>\n

to prepare the pastry, combine the butter, flour and salt. if they are well combined and crumbly, add the water tablespoon by tablespoon while kneading the dough. you will see when it is enough water. if you have a compact, non sticky pastry, form a ball out of it, wrap in cling film and let it rest in the fridge while preparing the topping.<\/span><\/p>\n

now you have to peel all the onions. cut them in thin wedges and saut\u00e9 them with a little bit of butter over slow heat until they are soft but not brown. this will take about 10-15 minutes.<\/span><\/p>\n

in the meantime you can combine the eggs, milk,\u00a0cr\u00e8me<\/span><\/a>\u00a0fra\u00eeche<\/span><\/a>, flour, nutmeg, salt, and pepper. this mixture can be a bit salty, as you do not season the onions.\u00a0<\/span><\/p>\n

preheat the oven to 180\u00b0 C. grease the tarte forms, roll the pastry and place into the form. pour over the onions mixture and finally pour over the egg-milk mixture.<\/span><\/p>\n

bake the tartes for 20 minutes at 180\u00b0 and 10 more minutes at 200\u00b0 C. allow to cool down for 10 minutes before serving, as they are very hot inside.<\/span><\/p>\n

serve them with a green salad and some alsatian wine such as pinot noir or pinot blanc.<\/span><\/p>\n

bon app\u00e9tit!<\/span><\/p>\n

********************<\/span><\/p>\n

m\u00fcrbeteig:<\/span><\/p>\n

125 g butter (zimmerwarm)<\/span>
\n 250 g mehl<\/span>
\n 2 prisen salz<\/span>
\n 2-3 el wasser<\/span><\/p>\n

belag:<\/span><\/p>\n

600 g zwiebeln<\/span>
\n 2 eier<\/span>
\n 150 ml milch<\/span>
\n 2-3 el\u00a0cr\u00e8me<\/span><\/a>\u00a0fra\u00eeche
\n<\/span><\/a>60 g mehl<\/span><\/a>
\n<\/span><\/a>geriebene muskatnuss<\/span>
\n salz<\/span>
\n pfeffer\u00a0<\/span><\/a><\/span><\/p>\n

vermische f\u00fcr den teig butter, mehl und salz miteinander. wenn das ganze gut vermischt und br\u00f6selig ist, werden 2-3 essl\u00f6ffel wasser dazugegeben, damit ein kompakter teig entsteht. gib einen essl\u00f6ffel nach dem anderen dazu und verknete alles gut miteinander. du wirst merken, wenn genug es genug wasser ist. der teig ist perfekt, wenn er sich zu einem kompakten ball formen l\u00e4sst und nicht klebrig ist. dann in frischhaltefolie wickeln und im k\u00fchlschrank ruhen lassen, bis alle folgenden zutaten vorbereitet sind.<\/span><\/p>\n

nun m\u00fcssen alle zwiebeln gesch\u00e4lt und in d\u00fcnne spalten geschnitten werden. dann werden sie in einer gro\u00dfen pfanne mit etwas butter langsam, bei geringer hitze weich ged\u00fcnstet. sie sollten dabei nicht braun werden. das dauert etwa 10-15 minuten.<\/span><\/p>\n

in der zwischenzeit k\u00f6nnen eier, milch,\u00a0cr\u00e8me<\/span><\/a>\u00a0fra\u00eeche<\/span><\/a>, mehl, muskatnuss, salz und pfeffer vermengt werden. die mischung kann ruhig etwas salzig sein, da die zwiebeln nicht gew\u00fcrzt werden.<\/span><\/p>\n

ofen auf 180\u00b0 C vorheizen, tarteformen buttern, teig ausrollen und in die tarteformen einpassen. gib dann die zwiebeln darauf und gie\u00dfe zum schluss die eier-milch mischung dar\u00fcber.<\/span><\/p>\n

nun werden die tartes 20 minuten bei 180\u00b0 C und weitere 10 minuten bei 200\u00b0 C gebacken. lass sie vor dem servieren etwa 10 minuten ausk\u00fchlen, weil sie sehr hei\u00df sind.<\/span><\/p>\n

serviere sie mit etwas gr\u00fcnem salat und einem els\u00e4ssischen wein, zum beispiel pinot noir oder pinot blanc.<\/span><\/p>\n

bon app\u00e9tit et sant\u00e9!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

while searching for alternative cheese for my lamb\u00b4s lettuce with marinated cheese recipe, i found a food blog event on alsatian cuisine in the web. while i was not really sure, if this salad has alsatian origins, \u00a0i am sure … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[12,7,13],"tags":[114,86,23,103],"class_list":["post-2623","post","type-post","status-publish","format-gallery","hentry","category-autumn","category-recipes","category-winter","tag-french","tag-onion","tag-tarte","tag-vegetarian","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2623","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2623"}],"version-history":[{"count":30,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2623\/revisions"}],"predecessor-version":[{"id":2626,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2623\/revisions\/2626"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2623"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2623"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2623"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}