I have had an Onion Tart on and off my menus for years now....IMO the best way is to just make a simple tart dough.....blind bake about half way with some dried beans in foil to hold it shape and to keep from browning too much.....let cool slightly then add your filling, whatever it might be....I always used carmelized onions, leeks, shallots, touch of cream, grated romano cheese, and an egg yolk....then I just baked it until the filling set and served at room temp.....the good thing about this method is you can par-bake the tart doughs and freeze them up to 3 months....then you always have the dough ready to go.... |