Jenny’s Onion Tart

The upcoming Outlander issue includes a piece about Outlander Kitchen maven Theresa Carle-Sanders. Have you read her tome or followed her blog? We talk to her about what led to the delectable, best-selling Outlander Kitchen recipe book (and about book 2, which is in the works now!) and she lovingly shared one of her more popular recipes with us for your missive-reading pleasure, Jenny’s Onion Tart. We can’t wait till you see what IS in the upcoming issue!

JENNY’S ONION TART

“I caught up with her just outside the barn; she heard my step behind her and turned, startled.  She glanced about quickly, but saw we were alone. Realizing that there was no way of putting off a confrontation, she squared her shoulders under the woolen cloak and lifted her head, meeting my eyes straight on.”

“I thought I’d best tell Young Ian to unsaddle the horse,” she said.  “Then I’m going to the root cellar to fetch up some onions for a tart.  Will ye come with me?”

Voyager (Chapter 38 – I Meet a Lawyer)

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A creamy, mild and delicious vegetarian version of the classic Alsatian onion tart that combines julienned onions, bacon and an egg-enriched bechamel, or cream, sauce. Serve it with the salad of your choice for a simple, yet decadent Sunday brunch.

Makes one 8 to 9-inch tart

Ingredients:

• 1 pound (450 grams) yellow onions, julienned
• ¼ cup butter
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme, chopped or ½ teaspoon dried
• Kosher salt, to taste
• White pepper, to taste
• 2 large eggs, 1 separated
• 2 tablespoons flour
• 2 cups whole milk
• ⅛ teaspoon freshly ground nutmeg
• 1 8 or 9-inch pie shell, par-baked

Method:

Heat 2 tablespoons of the butter and olive oil in a large pan over medium until melted.  Add the onions, thyme, salt and a pinch of white pepper. Cook until the onions are soft and translucent, but with no color, about 15 minutes, stirring occasionally.

Whisk together the whole egg and the yolk. In a separate bowl, lightly beat the white with 1 teaspoon cold water.

Melt the remaining 2 tablespoons butter in a medium saucepan over medium.  When bubbling, whisk in the flour and cook, stirring constantly, for 2 minutes.  Whisk in the milk slowly and heat, stirring occasionally to prevent scorching, until it comes to the boil.  Boil gently, stirring constantly, until the mixture thickens substantially, about 2 minutes. Stir in the beaten egg and yolk, and cool 10 minutes. Season to taste with salt and pepper.

Brush the bottom of the par-baked pie crust with the egg white to seal.

Move the oven rack to the middle rung and heat the oven to 400°F.

Center the tart pan on a rimmed baking sheet and arrange the onions in an even layer. Pour the béchamel over top and bake until just set in the centre, about 30-35 minutes.

Serve slightly warm or at room temperature.

Refrigerate leftovers for up to 3 days.

Notes:

• Crisp and crumble 2 slices of thick-cut bacon over the par-baked crust before topping with the onions and bechamel for a classic Alsatian onion tart.
• For a perfectly flat par-baked pastry shell, line the uncooked crust with parchment paper, then pie weights. Bake 10 minutes, remove the weights and parchment, and bake again until the pastry is dry, about 10 more minutes.
• Tastes even better the next day. Bake it the day before, and refrigerate, covered, overnight. Allow it to come to room temperature on the counter before serving.