I recently tasted an onion tart at a French wine dinner and thought, "I can make this better!". Well, after a little digging, and I didn't need to look far, the recipe jumped out at me. Baking with Julia, by Dorie Geeenspan, sits in my kitchen everyday and the recipe for Alsatian Onion Tart was calling my name. It just so happens, the Tuesdays with Dorie/Baking with Julia was scheduled to make the Alsatian Onion Tart. I have been following along with the TWD/BWJ group for many years, but don't always have a chance to post my results. This time I actually had some time to share my results.
I stated prepping early in the day before I left for the gym, but made sure I would have a quick assembly when I got home from work later in the day.
OK, there was a lot of onion chopping. Maybe next time I will use my Cuisinart. The onions are just gently cooked in broth over low heat, then drained and cooled. Bacon is also partially cooked. I pressed the puff pastry in a sheet pan and put everything unassembled in the fridge for later. My husband preheated the oven so when I got home, I quickly assembled the tart and popped it in the oven for 30 minutes. Voila! Delicious!!!
There was definitely a lot of onion chopping! Your tart looks delicious!
ReplyDeleteI love your spatula!
ReplyDeleteA little bit of preparation did make this one quick to finish off.
ReplyDeleteLooks delicious. (and love that serving spatula)
This was an easy and delish tart! Love your spatula!
ReplyDeleteglad you baked along with us--it was a good recipe to jump in on! and love that silver spatula.
ReplyDelete