Onion tart

Ingredients for 6 servings:

• 4 large onions (vegetable onions)
• Dough (shortcrust pastry, recipes can be found here)
• Paprika powder, sweet
• pepper, black
• Salt
• 250 g butter

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Remy’s version of onion tarts

Peel and slice the onions (they’re spicier and better in autumn) and cut them into half rings. Sauté them in butter in a large pot, first over high heat and then over medium heat. Season with plenty of sweet paprika, salt to taste, and black pepper. Simmer the onions until they’re tender and translucent. Drain the pan into a sieve and collect the liquid. Let the onions drain completely until they’ve cooled. Line a shallow tart dish with the shortcrust pastry. Spread the now-cold onions about 0.5 cm thick. Bake the tart in the oven at about 200°C until the pastry is ready (about 20-30 minutes). Meanwhile, heat the liquid in a small pot on the stovetop and season to taste. It should be spicy. Serve the tart and liquid, with everyone spooning a spoonful of the hot liquid onto the hot, fresh tart. Simply delicious! And easy!