Sandy D'Amato

Onion Tart inspired by New York City's Lutèce restaurant

Kristyna Wentz-Graff

Of all the ways to prepare onions in a dish, an Onion Tart appetizer is near the top of the list.

As memorable as the fish was, the appetizer was even better. It was elegant simplicity: just onions barely held together by quivering custard and encased in an ultra-thin crisp pastry that evaporated into caramelized butter shards upon touching the tongue. »Read Full Article

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  1. Why can't you just brush the inside of the tart crust with the remaining half egg, instead of wasting the half egg and egg yolk? It may sound foolish, but I buy locally sourced, organic, pastured eggs and I hate the thought of wasting any.
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  2. This recipe sounds delicious & easy to make. As for the leftover egg, you could save it and just add it in with another for breakfast the next day.
  3. In the early 90s, when I was first learning to cook, I got a hold of Soltner's recipe for Tarte a l'Alsacienne and worked over and over to perfect its execution. It remains one of the great French dishes - I could eat it every day. Maybe I'll turn out an onion tart tonight!

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What's No. 5?

Our list starts with:

1. Potato salad
2. 7-layer salad
3. Macaroni/pasta salad
4. Egg salad

Read more and comment


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