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This treasured family recipe was taught to Guillaume Hazaël-Massieux by his mother. He serves it each night at his restaurant, La Bécasse, in Burdickville Michigan.
Tarte à l’Oignon (Onion Tart)
Serves 6–8 as an appetizer
Pastry Crust
2 cups flour
¼ teaspoon salt
½ teaspoon sugar
1½ sticks unsalted butter, diced
⅓ cup dry white wine
Mix flour, salt and sugar in a medium bowl. Add butter and knead with fingers until crumbly. Add wine and mix further with fingers until combined (don’t overwork the dough). Cover in plastic wrap and let rest for one hour in refrigerator.
Preheat oven to 400°. Roll out the dough to an approximately 10-inch circle. Lay dough in an 8- to 9-inch pie dish (glass, ceramic or aluminum) and trim to fit. Prebake for 10 minutes. Set aside while making onion filling. (Keep oven at 400° for final baking.)
Onion Filling
4–5 yellow onions, halved and sliced lengthwise
½ stick (⅛ pound) butter
8 slices lean bacon, cut into ¼-inch pieces
2 cups heavy cream
1 egg
1–2 tablespoons flour
salt and pepper to taste
Sweat onions with butter in a heavy sauté pan until translucent. Add bacon and stir until cooked.
In a bowl, mix cream and egg together.
Sprinkle flour into the onions and bacon, stirring over low heat until the mixture thickens. Add egg/cream mixture and cook for about 3–4 minutes, stirring constantly to obtain the right consistency. Season with salt and pepper to taste. Spoon into prepared pastry crust and bake for 10 minutes.
Serve warm or at room temperature.
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