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)
- 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.