Appetizers and Antipasti / Breads Sweet and Savory / Some Crust / Writing

Art of the Tart…think Spring

Taline’s Tarte à l’onion Spring Onion Tart

The weatherman says 18 inches of snow by Wednesday. Chicagoans are getting their provisions— ready to hibernate, cozy-in— books, movies, games, fires, family, comfort-food, shovels, plows, chairs on the street, sleds and fun…for sure no school.

I’m thinking Spring,.. missing the brights, the colors, especially yellow.

And of Taline’s Tarte à l’onion with it’s warm bright color, soothing creaminess, lighter notes, and her recipe Monique shared with me, that I’m sharing with you.

The ingredients, all the Winter whites, onions, pastry, milk, flour, mix, bake and emerge like Spring… ‘Cadmium Yellow Medium’ in a ‘Sienna’ crust..

This was a tough recipe, filled with memories, but no oven temperatures, no baking times, no step-by-step instructions, but full of love, harbinger of February’s Valentines Day, just around the corner, besides…

“The heart’s message cannot be delivered in words.” —Mu-Mon

And what’s that one about the way to a person’s heart?

I bet they were thinking of a tart!

Taline’s Tarte à l’onion

Adapted from a recipe by Taline Cartright and Monique Proctor

Pie Crust:

Make your own 9 inch pie crust from your favorite recipe or buy a pre-made pie crust

Preheat oven to 375°F.

Roll out crust and press into pie pan. Cover the bottom of pie pan crust with parchment paper. While making the tart filling; pre-bake pastry pie shell.

Weigh down pie pastry shell with pie weights or dried beans so it doesn’t puff up.

Cut Parchment Liner

Bake about 15 minutes at 375 °F.

Remove parchment paper and weights. Set aside.

Tart Filling:

3 medium yellow onions sliced thin

1 cup milk, I used ¾ soy milk and ¼ light coconut milk

2 eggs, beaten

⅓ cup butter or Earth Balance Buttery Spread

1 tablespoon arrowroot or flour

1 teaspoon salt

⅛ teaspoon cayenne pepper

Saute Onion Until Translucent

Melt butter in skillet, on medium heat. Add onions and sauté until transparent and limp, but not browned, lift and turn onions from the bottom of the pan, about five minutes.

Put the milk into a small container with a cover, add arrowroot and shake well to avoid lumps.

Stir the milk mixture to the onions in the skillet while stirring and add beaten eggs, continue to stir until everything is well mixed.

Set aside to cool.

Pour Into Pastry Shell

Pour filling into pie pastry shell.

Bake on middle oven shelf  about 50- 55 minutes.

Best served warm or at room temperature.

Slice of Warm Spring Day

Oooh la la!


4 thoughts on “Art of the Tart…think Spring

  1. Looks great and I have everything in my house to make this one! I don’t have to head out in the snow… lets hope the ground hogs can pop up and see their shadow for an early spring!

  2. The Art Tart is a great concept!
    Again you have opened the door of endless potiential, I imagine someone came up with this in the winter when fruits were scarce… perhaps a winter storm, they had company, it should be a childrens book…whatever is available bake it, in a beautiful crust, pleasing to the palet…
    Voila!!!!Let them Eat Tart, be sure to cook the onions or they might make the queen….Your tart has a lot of heart, very smart!

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