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Creamy Onion Tart APK

Current Version: 7.1

@ Alexia Apps

Last updated
4.0 and up+
Android version
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Best Application That Provide Creamy Onion Tart With Detailed Images

Creamy and cheese-filled with hints of thyme and mustard – this is a comforting slice in which the onions play the star role.

Serves 4–6
- 65g cold butter, cut into cubes
- 100g plain flour
- A pinch of salt
- 1–2 tbsp iced water

For the filling
- 50g butter
- 750g white onions, peeled and very thinly sliced
- 1 large egg
- 2 large egg yolks
- 200ml double cream
- 2 tsp dijon mustard
- 1 tsp thyme leaves
- Salt and white pepper
- 60g gruyere, freshly grated
- Nutmeg, freshly grated

1. To make the pastry, in a food processor, briefly process the butter, flour and salt until the mixture resembles fine breadcrumbs. Now tip it into a large, roomy bowl and gently mix in the water with cool hands or a table knife, until well amalgamated. Knead the dough lightly, then put it into a plastic bag and chill in the fridge for at least 1 hour before rolling.

2. For the filling, melt the butter in a wide, shallow pan. Tip in the onions and very gently sweat over a moderate heat for at least 40‑60 minutes, until pale golden and completely soft. Cool.

3. Meanwhile, preheat the oven to 180C/350F/gas mark 4, and place a flat baking sheet inside to warm up (it will help the base of the tart to cook thoroughly).

4. Roll out the pastry on a lightly floured surface as thinly as you dare, then use it to line a 3cm-deep, 20cm tart tin. Prick the base with a fork. Line the pastry with foil and dried beans, and slide on to the hot baking sheet. Blind bake for 15–20 minutes. Remove the foil and beans and return the pastry case to the oven for a further 10 minutes or so, until it is golden, crisp and well cooked-through – particularly the base.

5. Mix the egg, egg yolks, cream, mustard and thyme leaves. Carefully mix in the onions, season and pile the mixture into the pastry case. Sprinkle the gruyere over the surface and generously grate over a little nutmeg. Bake for about 45 minutes, or until the filling has turned a rich golden colour and is just firm to the touch. Leave to stand for 10 minutes before eating.

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