Today, we’re featuring a variation on the classic French onion tart — tarte à l’oignon et au jambon (onion tart with ham). French onion tart is a French specialty from the Alsace region (North-Eastern area of France). This onion tart with ham is delicious for a quick dinner. Check our detailed Art of the Home recipe and Art of the Home suggestions below. Enjoy and bon appétit!

Tarte à l’Oignon et au Jambon (Onion Tart with Ham)

INGREDIENTS (for 4-6 servings)

1 pie crust dough (store bought or homemade pâte brisée for 9-10 inch tart pan)
3 big onions (about 1 lb)
2 Tbsp olive oil
2 Tbsp Dijon mustard
3 eggs
1/2 cup of crème fraiche
4 slices of ham
Salt & pepper
2 Tbsp of grated Parmesan (optional)

DIRECTIONS

Preheat oven to 400 °F.
Line tart pan with parchment paper. Roll out pie crust.
Pre-bake (blind bake) the crust in a 400 °F for 12-15 minutes. Check Art of the Home blind baking steps.
Cook onions in olive oil for about 30 minutes under low heat, stirring frequently.
While onions are cooking, prepare filing. Beat eggs and add in crème fraiche, 2 pinches of salt, 2 rounds of pepper mill.
In your pre-baked pie crust, spread 2 Tbsp of Dijon mustard at the bottom of the crust.
Stack up 4 slices of ham and cut in small squares (start by making long stripes and then cut across the other way to get small squares – but this is not a geometry class, no need to be exact!) Spread ham squares at the bottom of pie crust.
When onions are ready spread them over the ham.
Pour in egg/crème fraiche mixture.
Bake for about 35 minutes. Optional: sprinkle 2 Tbsp of Parmesan during the last 10 minutes of baking.
Let stand 10 to 15 minutes before cutting. Carefully lift onion tart holding the parchment paper and transfer to a large serving plate before slicing.

A FEW SUGGESTIONS

Wine suggestion: to keep with the origin of this recipe, we would suggest Pinot Blanc from Alsace (Alsatian Pinot Blanc).
Side dish: this onion tart makes for a satisfying meal when served with a side of fresh green salad.