Andre Soltner Onion Tart Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ONION TART



Onion Tart image

The chef André Soltner served this classic warm onion tart almost every day for 43 years at Lutèce, his world-famous restaurant in New York City. It was for a whole generation the pinnacle of elegant French cuisine in the United States, and yet the tart is straightforward and uncomplicated, rustic and refined all at once. Let the onions slowly caramelize - don't hasten the cooking by jacking up the heat - and you will be rewarded with a haunting savory-sweet tart in the end that is still irresistible decades later, the very definition of an enduring classic.

Provided by Gabrielle Hamilton

Categories     brunch, dinner, lunch, pies and tarts, vegetables, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 10

2 cups/255 grams all-purpose flour
Pinch of kosher salt
1/2 cup/115 grams unsalted butter (1 stick), cut into thumbnail cubes
1/2 cup/120 milliliters ice-cold water
1 pound yellow onions
2 tablespoons rendered bacon fat or lard
1 large egg
1/2 cup/120 milliliters heavy cream
Freshly ground black pepper
Freshly grated nutmeg

Steps:

  • Blend flour and salt in the bowl of a food processor. Scatter butter over flour, top with lid and pulse 12 pulses to cut butter into flour to a coarse meal consistency.
  • Dump butter-flour mixture into a medium stainless bowl. Make a well in the center and pour ice-cold water into the well.
  • Using a flexible plastic dough scraper instead of your warm hands, bring the dough together by folding and pressing. Be firm and brisk and get the dough past its shaggy stage into a neat disk, trying to avoid using your hands or too much kneading. Refrigerate the dough for 30 minutes. Heat the oven to 375 degrees.
  • Meanwhile, cut the onions in half and peel them. Slice the halves with the ribs (root end to sprout end direction), not against, to create julienne slices rather than half moons.
  • In a wide sauté pan over medium-low heat, melt the bacon fat and slowly sweat the onions until they are caramelized. Take all the minutes you need - 25 or so - to let them soften to translucent, then to let the water they release start to evaporate, then to allow the sugars they contain to start to brown in the pan, so that you end up with soft, sweet and evenly browned onions. This is achieved by a slow caramelization. Set onions aside to cool.
  • Roll tart dough out to a 1/4-inch-thick round, and drape over a round 10-inch fluted false-bottom tart pan. Lay dough into the pan, gently pressing into the bottom, and roll the pin across the pan to cut off the excess dough. Use your fingers to press the edges into the flutes, accentuating the shape of the dough edge. Dock the bottom of the dough with the tines of a fork, weight the pastry with beans or weight and blind-bake for 25 minutes.
  • In a bowl, beat the egg with the cream. Stir in the caramelized onions. Season with pepper, nutmeg and salt to taste. Stir well, and make sure the onions are all evenly coated with the custard.
  • Remove tart shell from oven, and slip it onto a baking sheet. Remove weights, fill with the onion-custard mixture and distribute it evenly. Return tart to oven on the sheet, and bake for 25 minutes, or until custard has set, the tops of the onions start to achieve a deeper brown and the dough is dark golden brown at the edges.
  • Remove from the ring, and allow to cool just a few minutes on the rack, so that the piping hot tart shell can kind of tighten up enough to be sliced with a sharp chef's knife. (In the first few minutes straight out of the oven, the dough is kind of soft from the heat, possibly giving you the false impression that you have a soggy tart. Let it sit on the rack just to shake off this initial soft stage and to recrisp and refirm, which it will.) Cut into wedges, and serve while hot.

ALSACE ONION TART



Alsace Onion Tart image

For decades, the restaurant Lutèce-with chef André Soltner behind the stove-was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the inspiration for this version.

Categories     Egg     Onion     Appetizer     Bake     Dinner     Lunch     Bacon     Spring     Party     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 main-course or 10 first-course servings

Number Of Ingredients 19

For pastry
2 cups all-purpose flour
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1/4 cup vegetable shortening
1/2 teaspoon salt
4 to 5 tablespoons ice water
For filling
4 bacon slices (1/4 lb), cut crosswise into 1/8- to 1/16-inch-wide strips
3 tablespoons unsalted butter
2 lb onions, halved lengthwise and very thinly sliced crosswise (10 cups)
1 1/4 teaspoons salt
1 teaspoon black pepper
1 cup crème fraîche or heavy cream
4 large eggs
1/2 teaspoon freshly grated nutmeg
1 11-inch tart pan (1 1/4 inches deep) with a removable bottom
N/A pie weights or raw rice
Special Equipment
a pastry scraper; an 11-inch tart pan (1 1/4 inches deep) with a removable bottom; pie weights or raw rice

Steps:

  • Make pastry:
  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
  • Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
  • Turn out mixture onto a lightly floured surface and divide into 6 equal portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with pastry scraper and press into a ball, then flatten into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
  • Roll out dough on a floured surface with a floured rolling pin into a 14-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang over pastry and press against side to reinforce edge. Lightly prick bottom with a fork and chill until firm, about 30 minutes.
  • Put oven rack in middle position and preheat oven to 400°F.
  • Line chilled shell with foil and fill with pie weights. Bake until pastry is set and pale golden along rim, 15 to 20 minutes. Carefully remove foil and weights and bake shell until golden all over, 10 to 15 minutes more. Transfer shell to a rack. (Leave oven on.)
  • Prepare filling while shell bakes:
  • Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer bacon with a slotted spatula to paper towels to drain and pour off bacon fat. Add butter to skillet and cook onions with 3/4 teaspoon salt and 1/2 teaspoon pepper over moderate heat, stirring, until just wilted, about 2 minutes. Cover surface of onions with a round of parchment or wax paper (or cover skillet with a tight-fitting lid) and continue to cook, lifting parchment to stir frequently, until onions are very soft and pale golden, about 20 minutes. Stir in bacon, then remove from heat and cool 10 minutes.
  • Whisk together crème fraîche, eggs, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl, then stir in onions.
  • Fill and bake tart:
  • Pour filling into tart shell, spreading onions evenly, and bake until filling is set and top is golden, 25 to 35 minutes. Serve warm or at room temperature.

ANDRE'S ONION TART



Andre's Onion Tart image

If you don't have pie weights for blind-baking the crust, you can use dried beans, rice, or clean, round pebbles.This recipe has been adapted from "The Lutece Cookbook" by Andre Soltner with Seymour Britchky.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Serves 6

Number Of Ingredients 10

12 tablespoons (1 1/2 sticks) cold, unsalted butter, cut into small pieces, plus more for tart pan
2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons salt
1/2 cup ice water
1 1/2 pounds onions, finely chopped
1 large egg, lightly beaten
1/2 cup heavy cream
1/4 teaspoon freshly ground pepper
1 pinch of freshly grated nutmeg
1/4 cup freshly grated Parmesan or Swiss cheese

Steps:

  • Butter a 10-inch tart pan with removable bottom; set aside.
  • Make the crust: In a medium bowl, combine flour and 1/2 teaspoon salt. Add 8 tablespoons (1 stick) chilled butter, and combine with fingers or a pastry blender until it has the texture of coarse meal. Add 1/2 cup ice water, and stir just until a dough forms. Form into a disk, and wrap in plastic wrap. Chill for at least 15 minutes.
  • Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to 1/8-inch-thick round. Fit dough into prepared tart pan; trim excess. Line with a parchment paper round, and fill with pie weights. Chill for 15 minutes. Transfer to oven, and bake for 15 minutes. Remove pie weights and parchment paper. Bake for 5 minutes more. Remove from oven, and set aside.
  • In a large skillet, heat remaining 4 tablespoons butter. Add onions, and cook, stirring frequently, until slightly browned and softened, about 15 minutes. Remove from heat.
  • In a small bowl, combine beaten egg, cream, remaining 1 teaspoon salt, pepper, and nutmeg. Stir in onions.
  • Sprinkle baked tart shell with cheese. Spread onion mixture evenly over cheese. Bake until set, 35 to 40 minutes. Serve immediately.

ONION TART



Onion Tart image

Categories     Vegetable     Tart     Appetizer

Number Of Ingredients 6

3 Yellow or sweet onions
1 cup Cream or half and half
2 Eggs
1/2 teaspoon Pepper
1/2 teaspoon Ground nutmeg
1/4 teaspoon Salt

Steps:

  • 1. Cut 1/2 an inch off of both ends of the onions. Then cut in two, lengthwise. Then cut into wedges.
  • 2. Carmelize the onion (see the introduction to this recipe)
  • 3. Heat the oven to 375.
  • 4. Prepare a tart pan with your favorite pastry.
  • 5. In a large bowl, combine the cream and eggs. Beat until combined.
  • 6. Add salt, pepper, and nutmeg. Finally, add the carmelized onions.
  • 7. Pour onion and cream mixture into the tart pan

More about "andre soltner onion tart recipes"

THIS FRENCH ONION TART IS A STRAIGHT-UP CLASSIC
Web Nov 4, 2020 With Soltner cooking alongside us in the days leading up to the lunch, we made the pike quenelles in sauce homard and the …
From nytimes.com
Estimated Reading Time 5 mins
See details


ANDRE SOLTNER ONION TART RECIPES
Web Steps: Blend flour and salt in the bowl of a food processor. Scatter butter over flour, top with lid and pulse 12 pulses to cut butter into flour to a coarse meal consistency. Dump butter-flour mixture into a medium stainless bowl. Make a well in the center and pour ice-cold water into the well.
From tfrecipes.com
See details


ALSATIAN ONION TART | CULINARY ADVENTURES OF A FOODIE
Web May 28, 2010 Andre Soltner was born in 1932 in Alsace, France, where tarts such as this one are traditional cuisine. Soltner is known for popularizing fine French cuisine in the United States. He became the chef-owner of Lutece, a fine French restaurant in Manhattan, and Lutece was famous not only for its chef, but for its tart a l’oignon, the exact onion …
From foodiestudent.wordpress.com
See details


ONION TART (TARTE à L'OIGNON) RECIPE | EAT YOUR BOOKS
Web Onion tart (Tarte à l'oignon) from The Lutèce Cookbook by André Soltner and Seymour Britchky Shopping List; Ingredients; Notes (0) Reviews (0) heavy cream; nutmeg; onions; all-purpose ...
From eatyourbooks.com
See details


ANDRé SOLTNER’S LUTèCE VINAIGRETTE - THE FOOD DICTATOR
Web Jan 21, 2018 Instructions. In a small bowl, crush the chopped onion to a puree with a fork. Add the mustard, vinegar, 1 tablespoon water, salt, pepper and Tabasco sauce. Whisk until the ingredient bind. Gradually whisk in the olive oil and the peanut oil until the ingredients are emulsified, then taste and adjust the seasoning.
From thefooddictator.com
See details


RECIPE FOR ALSACE ONION TART - VINS D'ALSACE
Web Preheat your oven to 180°C. Roll-out your dough and line a roughly 32cm diameter pie pan. Cover with parchment paper and dry beans, let blind cook 20 minutes. Remove from the oven, remove dry beans and paper. In the mean time, chop onions and brown with lardons 10 minutes on low heat. Beat eggs with the cream and milk.
From vinsalsace.com
See details


WHAT TO COOK THIS WEEKEND - THE NEW YORK TIMES
Web By Sam Sifton. Nov. 6, 2020. Good morning. Gabrielle Hamilton is in The Times this week with a terrific recipe for an Alsatian onion tart (above) she learned from the chef André Soltner, who ...
From nytimes.com
See details


ONION TART INSPIRED BY NEW YORK CITY'S LUTèCE RESTAURANT
Web Feb 17, 2012 2 tablespoons grape seed oil 2 pounds yellow onions (3 large) peeled, cored and thinly sliced from tip to tip Kosher salt and freshly ground pepper to taste ¼ cup sour cream
From archive.jsonline.com
See details


FRENCH ONION TART — TBLSPOON
Web Mar 14, 2021 That caramelization is what makes this French beauty a classic. I followed a recipe by André Soltner of Lutèce fame that can be found in NYT Cooking. The caramelized onions are combined with cream, eggs, a sprinkle of salt, pepper, and nutmeg, then baked in a savory tart crust. The result is pure buttery, flaky, onion magic.
From tblspoon.com
See details


ONION TART - DINING AND COOKING
Web Nov 5, 2020 1 pound yellow onions 2 tablespoons rendered bacon fat or lard 1 large egg ½ cup/120 milliliters heavy cream Freshly ground black pepper Freshly grated nutmeg Preparation Blend flour and salt in the …
From diningandcooking.com
See details


LUTÈCE'S ONION TART — THE KITCHEN SCHOLAR
Web Nov 24, 2022 Nov 24 Nov 24 LUTÈCE'S ONION TART The Kitchen Scholar Pies and Pastries SOURCE: ANDRÉ SOLTNER AND SEYMOUR BRITCHKY. THE LUTÈCE COOKBOOK. For the entire forty-three years of operation, Onion Tart never left the Lutècelunch menu, heaping praises from media establishments like The New York …
From thekitchenscholar.com
See details


HOW TO COOK THE PERFECT ONION TART - RECIPE | FOOD | THE GUARDIAN
Web May 15, 2019 D escribed by chef Simon Hopkinson as “a classic amongst tarts”, this deliciously sweet recipe from Alsace-Lorraine is somewhere between a quiche and a flammkuchen, a tangle of buttery,...
From theguardian.com
See details


ALSATIAN ONION TART IS A PERFECT FALL APPETIZER
Web Nov 18, 2020 This recipe for Alsatian onion tart was created by Andre Soltner, the chef at Lutece in New York, which opened in 1961 and closed in 2004. It is a perfect appetizer for the fall table, Thanksgiving or Christmas. I had the pleasure of dining at Lutece at Christmas 1979 and had this tart, with a nice champagne, when I could eat more than I do now!
From thedanielislandnews.com
See details


SWEET ONION TARTS RECIPE - THE WORLD RECIPE
Web Sep 4, 2022 onion tart recipe – nyt cooking The chef André Soltner served this classic warm onion tart almost every day for 43 years at Lutèce, his world-famous restaurant in New York City. It was for a whole generation the pinnacle of elegant French cuisine in the United States, and yet the tart is straightforward and uncomplicated, rustic and refined all …
From theworldrecipe.com
See details


ALSACE ONION TART | RECIPE | ONION TART, SAVORY TART, COOKING
Web Apr 6, 2020 - For decades, the restaurant Lutèce—with chef André Soltner behind the stove—was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the inspiration for this version.
From pinterest.ca
See details


FRENCH ONION TART GARNISHED WITH CRèME FRAîCHE - COOK'S GAZETTE
Web Dec 17, 2020 Instructions Step 1. Blend flour and salt in the bowl of a food processor. Scatter butter over flour and using around 12 pulses, cut the butter into the flour creating a coarse meal consistency.
From cooksgazette.com
See details


FREE-FORM ONION TART RECIPE - KELSIE KERR - FOOD
Web Feb 12, 2019 Drizzle the water over the flour and stir gently just until incorporated; gently press to form a dough. Flatten the dough into a disk, wrap in plastic and refrigerate for 1 hour. In a skillet ...
From foodandwine.com
See details


RUKMINI IYER’S QUICK AND EASY WENSLEYDALE AND ONION TARTS
Web 1 day ago Prep 5 min Cook 25 min Serves 4-6. 1 x 400g pack ready-rolled puff pastry 6 heaped tbsp good onion chutney, or onion marmalade 220g wensleydale, sliced or crumbled 1 egg, beaten 1 small handful ...
From theguardian.com
See details


JULIA CHILD: COOKING WITH MASTER CHEFS | TARTE FLAMBEE WITH …
Web Jul 10, 1994 This episode features chef at restaurant Lutece, Andre Soltner. At his home kitchen, he prepares a tarte flambee (a bacon and onion pizza) and an Alsatian meat and potatoe stew. Aired: 07/10/94 ...
From pbs.org
See details


FIVE ONION TART WITH ARUGULA SALAD | THE MODERN PROPER
Web Apr 7, 2017 In a large saucepan with a tight fitting lid set over medium heat, melt 4 tablespoons butter and 2 tablespoons oil. Reduce heat to medium-low and add onions, leeks, scallions and shallots. Cover with a …
From themodernproper.com
See details


Related Search