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Tarte fine au confit d’onion et thym frais

December 12, 2011

Made a Christmas buffet for some clients this weekend, including a tarte I often make with caramelized onions and fresh thyme.

It’s very similar to a “Pissaladière”  that has its origins here from Nice. The Pissaladière is almost like a white pizza with caramelized onions and anchovies and olives which is very popular here on the Riviera. If you go to someones house or a bar for an “Apéro”, you can almost be sure that you will have some Pissaladière.

I make mine with puff pastry instead of pizza dough and with an onion “filling” as well which makes it more like a tarte. I also make it without the anchovies and olives to make it go better together with the rest of the dishes on the buffet.

Here’s how I make it:

I caramelize my onion with brown sugar and then add salt, a pinch of pepper and loads of fresh thyme.

Half of the caramelized onion I add in a bowl with 1 dl of cream and the other half I leave on the side.

I let the onion cream rest in the fridge for at least a few hours,(preferably one day in advance) so the onion flavour really infuses the cream. When it has reached that perfect flavour  you add an egg and whisk.

Pour the filling on a rectangular shape folded puff pastry and sprinkle the rest of the caramelized onion on the top with some extra thyme!

As the tarte is so thin it only takes about 10 minutes in the oven.

Perfect on a buffet, or for an apéritif with a nice bottle of wine!

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