Tarta de Cebolla Francesa (Imprimir)
Una delicia francesa que combina la dulzura de cebollas caramelizadas con una base crujiente y relleno cremoso.
# Ingredientes:
→ Dough
01 -
1 sheet of pastry dough (shortcrust or puff pastry)
→ Vegetables
02 -
4 large onions
→ Dairy
03 -
200 ml heavy cream
04 -
100 g grated cheese (Gruyère or Emmental)
→ Eggs
05 -
2 eggs
→ Fats
06 -
2 tablespoons butter
→ Seasoning
07 -
Salt and pepper to taste
08 -
Nutmeg (optional)
# Instrucciones:
01 -
Preheat the oven to 180°C (350°F).
02 -
Peel and slice the onions thinly.
03 -
In a large skillet, melt the butter and add the onions. Cook over low heat until golden and caramelized, about 20-25 minutes.
04 -
In a bowl, whisk the eggs with the heavy cream. Add the grated cheese, salt, pepper, and nutmeg if desired.
05 -
Roll out the pastry dough in a tart pan and prick the base with a fork.
06 -
Place the caramelized onions on the dough and pour the egg and cream mixture over the top.
07 -
Bake for 35-40 minutes or until the tart is golden and set.
08 -
Allow to cool slightly before serving.
# Notas:
01 -
Puedes utilizar masa quebrada o hojaldre según tu preferencia.
02 -
El queso Gruyère o Emmental son ideales por su sabor suave y textura, pero se pueden sustituir por otro queso similar.
03 -
Para un toque extra, añade un poco de tomillo fresco a la mezcla de cebollas.