Tarte à l'Oignon

The onion tart is an Alsatian specialty, traditionally prepared in the rural areas, in the case of a meatless meal, with ingredients that are found in all farms, and is easily found  in small restaurants in Strasbourg, called "Winstub" (wine bars).

Ingredients

1 pastry
1 kg of onions
3 eggs
100 g diced bacon
15 cl of liquid cream
3 c. tablespoons of cottage cheese
1 chicken broth cube dissolved in water 10 cl
grated nutmeg
salt and pepper
1 pie of 28-30 cm diameter

Elaboration

Peel and slice the onions. Fry in a cast iron pan with a little oil. When they are translucent, add the chicken broth and cook over low heat for an hour. Add, if necessary, a small amount of water. This long cooking will be melting onions and digestible pie.

Put the pie pastry in a pan. Pour over the onions cream, cottage cheese and eggs. Mix well and season with salt, pepper and a hint of nutmeg. Pour in the mixture into the mold and spread the bacon on top.

Put the pie in the oven preheated to 210 ° C, 15 minutes in the bottom of the oven (for baking the dough) and 15 minutes in the top of the oven (to brown the top.) Serve hot with a green salad.