Sunday Lunch: Classic French Onion Tart, with a Twist

One of my favorite family traditions is the classic onion tart.  A simple pie crust loaded with caramelized onions, seasoning, and fresh herbs is such a comfort food treat for me.  Doused with cheese, there’s no way you can go wrong with this dish!

In many restaurants and in other recipe varieties, this dish is full of fat, heavy cream, and butter. Half the secret to being able to eat what you want without adding pounds is by making the cuts in the right places. Enjoy the bacon and cheese, by eliminating extra oils or butter and skimping on the heavy cream.

If you are pressed on time, take a shortcut with an already prepared pie crust. Line the crust with some dijon mustard to give it a more savory flavor; those crusts tend to be specially crafted for sweet pies and desserts.  If you feel adventurous, go for this recipe from one of my favorites: Martha Stewart’s Pate Brisee

Not keen on all those onions? This twist breaks up the monotony:

Bacon, Rosemary & Onion Tart

Ingredients

1 already prepared pie crust or Classic Pate Brisee

6 slices bacon

2 medium onions, sliced

2 eggs

1.5 cups low fat or skim milk

1/2 tsp nutmeg

1 tsp salt & pepper blend

2 tbsp fresh rosemary, chopped

1 cup sharp cheddar cheese, grated

Directions

Preheat your oven to 350 degrees.  Prepare the bacon, cutting into 1/4 inch slices.

Set a large skillet on medium-high heat and add the bacon and sliced onions in the same pan.  The fat from the bacon will coat the pan so the onions don’t burn and also eliminates the addition of extra oil or, in some cases, butter.  Reduce your heat to medium-low and allow the onions to cook until soft and translucent, about 20 minutes.  Once cooked through, remove from the heat and allow to cool slightly. 

Meanwhile, combine eggs, milk, nutmeg, salt & pepper blend, and rosemary.  Whisk the ingredients together until they are thoroughly blended.  Mix in the cooled bacon & onion mixture as well as the grated cheddar cheese until all ingredients are well distributed in the filling.  

I like to add cheddar to my pies and quiches since it always packs a little punch, but feel free to choose your own favorite cheese in this step. 

Add the batter to your prepared pie crust and bake for about an hour.  Check the pie at about 40 minutes in to make sure the crust is not burning.  This kind of pie stands the wiggle test:  it will be cooked through when there is some movement in the center, but should not look liquidy.  The top should be a golden brown and spring back to the touch.  If the pie is not quite cooked in the center, but looks like it is beginning to burn, cover loosely with a sheet of foil until cooked through.  

Enjoy with one of my favorite summer beverages: a Panaché!  It is a beer drinker's version of wine cooler - A light beer or Hefeweizen topped with a splash of Sprite or 7-UP.  Delish!

A perfect classic Sunday Lunch. Enjoy and have fun with what you cook!