Premier Series Artisan Recipe - September 2013

This classic dish can be found in every home and country inn in Alsace, where it is enjoyed as an appetizer or as part of a casual lunch. It surely calls for a crisp and refreshing white wine, and the Edelzwicker is the perfect pairing.

This recipe is courtesy of Fredericka Churchill.

Alsatian Onion Tart 

.......................................................................................................................................................

Tarte à l’Oignon/Zwiebelkuchen (Alsatian Onion Tart)

Ingredients:
• Pie crust (can be pre-made)
• 3 large onions
• butter or oil for cooking
• 1 Tbsp flour
• salt and pepper, to taste
• 3 eggs
• 1 cup milk
• 1 cup heavy cream
• dash of nutmeg

Directions:
Pre-heat the oven to 350°F. Prepare a pie crust (or use a pre-made one) for the bottom and sides of an 11 or 12-inch quiche pan.

Peel three large onions, slice them thinly, and cook in a tablespoon of butter or oil until soft and pale gold. Stir in a tablespoon of flour and cook for a few more minutes. Season with salt and pepper.

In a bowl whisk together three eggs, a cup of milk, a cup of heavy cream, and a dash of nutmeg. Stir the onions into this mixture and then pour it into the quiche pan or pie crust. Place in the oven on a cookie sheet and bake for 30 or 40 minutes, until golden brown and puffed.

Serve piping hot with a green salad and a cold glass of Claiborne & Churchill Edelzwicker!

............................................................................................................................................

Click to Print

......................................................................................................................................................

Click to view our past recipes:

August 2013

July 2013

June 2013

May 2013

April 2013

March 2013

February 2013

January 2013

December 2012

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012

May 2012