Tuesday, November 4, 2014

Alsatian Onion Tart

Not much to say about this recipe except, "yum!"  And surprisingly so.  I am not an onion lover.  I don't add them to pizza.  I don't eat them raw, not even the red ones. They need to well caramelized for me to eat them.  So a whole onion tart sounded like, well, too much onion.  But the onion was well cooked in a light broth and then baked on top of puff pastry.   It is hard to dislike much when it sits on top of puff pastry.

This recipe calls for bacon to be added to the onion, which I am sure helps out the onions tremendously, but being a vegetarian, I replaced it with Kalamata olives and then added some feta after the bake (just because I had some in the fridge).

It was delicious, and I had some as leftovers, cold, the next day and they were delicious.  Go figure with all those onions.

Be sure to check out fellow bloggers results at Tuesdays with Dorie.

Rhiannon- not an onion eater, yet. 


  1. I love the idea of the olives! Yes, it was so surprisingly good, wasn't it?

  2. I like the olive idea! This tart really was a tasty surprise. :)

  3. Great idea on the olives. Other versions that I saw of this used fromage blanc, so you were on the right oath adding cheese!

  4. I was pleasantly surprised by this one as well. Was not sure just how tasty the onions (which I do like) would be, just being cooked in broth. Your version looks lovely. Being you are a vegetarian, you may like to join us over at The Cottage Cooking Club. We are cooking our way through River Cottage Veg, by Hugh Fearnley-Whittingstall.

  5. Ooh, I love the vegetarian option! I will try in next time for sure.

  6. the onions became so tasty cooked this way, and I like those additions--mmm!