Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Andre's Onion Tart 4.0 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 17, 2022 Print Rate It Share Share Tweet Pin Email Yield: 6 Serves Sautéed onions are the star ingredient here, imparting a pronounced and slightly sweet flavor. This recipe has been adapted from "The Lutece Cookbook" by Andre Soltner with Seymour Britchky. Ingredients 12 tablespoons (1 ½ sticks) cold, unsalted butter, cut into small pieces, plus more for tart pan 2 cups all-purpose flour, plus more for dusting 1 ½ teaspoons salt ½ cup ice water 1 ½ pounds onions, finely chopped 1 large egg, lightly beaten ½ cup heavy cream ¼ teaspoon freshly ground pepper 1 pinch freshly grated nutmeg ¼ cup freshly grated Parmesan or Swiss cheese Directions Butter a 10-inch tart pan with removable bottom; set aside. Make the crust: In a medium bowl, combine flour and 1/2 teaspoon salt. Add 8 tablespoons (1 stick) chilled butter, and combine with fingers or a pastry blender until it has the texture of coarse meal. Add 1/2 cup ice water, and stir just until a dough forms. Form into a disk, and wrap in plastic wrap. Chill for at least 15 minutes. Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to 1/8-inch-thick round. Fit dough into prepared tart pan; trim excess. Line with a parchment paper round, and fill with pie weights. Chill for 15 minutes. Transfer to oven, and bake for 15 minutes. Remove pie weights and parchment paper. Bake for 5 minutes more. Remove from oven, and set aside. In a large skillet, heat remaining 4 tablespoons butter. Add onions, and cook, stirring frequently, until slightly browned and softened, about 15 minutes. Remove from heat. In a small bowl, combine beaten egg, cream, remaining 1 teaspoon salt, pepper, and nutmeg. Stir in onions. Sprinkle baked tart shell with cheese. Spread onion mixture evenly over cheese. Bake until set, 35 to 40 minutes. Serve immediately. Rate it Print