{"id":1771,"date":"2005-02-20T02:32:00","date_gmt":"2005-02-20T02:32:00","guid":{"rendered":"https:\/\/elitemporaryblog.wordpress.com\/2005\/02\/20\/pate-brisee-for-a-pillow"},"modified":"2015-09-24T03:54:29","modified_gmt":"2015-09-24T03:54:29","slug":"pate-brisee-for-a-pillow","status":"publish","type":"post","link":"https:\/\/orangette.net\/2005\/02\/pate-brisee-for-a-pillow\/","title":{"rendered":"P\u00e2te bris\u00e9e for a pillow"},"content":{"rendered":"

I know it\u2019s been said about all sorts of things, but this<\/em> is the stuff that dreams are made of. I mean it.<\/p>\n

\"\"<\/a>
Our recent discussion of eating, sleeping, and breathing food<\/a> got me thinking, a dangerous activity<\/strong> that inevitably ends with me hunched over a pile of open cookbooks and recipe clippings. In that post, I\u2019d mentioned a roasted-onion tart that once came to me in a dream, beckoning from a shelf in a bakery window, its thick topknot of translucent onion gleaming under the lights. Unfortunately, I\u2019ve never seen its exact likeness in my waking life, but dear reader, I\u2019ve come close. If the onion tart in my dream was, let\u2019s say, the <\/strong>Platonic form<\/strong><\/a> of onion tarthood<\/strong>, its real-life copy is the Alsatian onion tart. And deep within my accordion file of clippings lies the recipe.<\/p>\n

A specialty of the <\/strong>Alsace<\/strong><\/a>* region of northeastern France<\/strong>, la tarte \u00e0 l\u2019oignon<\/em> is perfect winter fare: delicate but rich, sweet but earthy, light but grounding. I made it for the first time\u2014and then over and over and over again\u2014last winter. It begins with a hefty amount of thinly slivered onions, saut\u00e9ed until lightly caramelized and then doused with a mixture of egg and heavy cream, poured into a tart shell, and baked to golden.<\/p>\n

\"\"<\/a>
Every onion comes into the world hoping to find its end in this tart.<\/strong> As the French would say, \u201cC\u2019est mortel!<\/em>\u201d (It\u2019s killer!). Me, I say it\u2019s just plain dreamy. I\u2019d like to stretch out on its bed of onions and custard and rest my head on a firm pillow of p\u00e2te bris\u00e9e. Never mind the little details, like the shards of buttery pastry in my hair. One could find worse places to hibernate for winter.<\/p>\n

*Alsace is also, incidentally, the home of choucroute garnie<\/em>, a traditional dish of sauerkraut and various forms of pork. Those Alsatians are brilliant.<\/span><\/p>\n

Tarte \u00e0 l\u2019Oignon<\/em>, or Alsatian Onion Tart
<\/strong>Adapted from Andr\u00e9 Soltner in The New York Times<\/em>, October 20, 2003<\/p>\n

No matter what recipe she was talking about, my father\u2019s mother\u2014a little Jewish woman from Poland with dyed red hair and a thick accent\u2014would always begin by saying, \u201cFirst, you brown an onion.\u201d Too bad she never got to taste this tart. It makes a nice lunch or a light supper when served with a simple green salad, some good bread, and a crisp, dry Alsatian white wine, such as Pinot Blanc.<\/p>\n

1 half-recipe Martha Stewart\u2019s p\u00e2te bris\u00e9e<\/a> without sugar (flaky pie dough; enough for one 9\u201d tart shell), unbaked
1-2 Tbs olive oil
1-1 \u00bd lbs yellow onions (about 2 large), peeled and very thinly sliced
1 large egg
\u00bd cup heavy cream
Salt
Freshly ground pepper
Grated nutmeg<\/p>\n

Preheat the oven to 375 degrees.<\/p>\n

Roll out the p\u00e2te bris\u00e9e, and line a 9\u201d removable-bottom tart shell with it. Cover it with plastic wrap, and chill it in the refrigerator.<\/p>\n

Heat the oil in a large skillet over medium heat, and saut\u00e9 the onions, stirring regularly, until they are lightly golden\u2014just beginning to caramelize\u2014and tender. Remove the skillet from the heat.<\/p>\n

In a small bowl, beat the egg and cream together. Add a pinch or two of salt and pepper and a pinch of nutmeg. Add this to the onions, stirring to combine.<\/p>\n

Remove the tart shell from the refrigerator, and fill it with the onion and egg mixture. Bake tart for 25 minutes, or until the filling is golden brown and set. Serve hot or warm.<\/p>\n

Serves 5 to 6.<\/p>\n","protected":false},"excerpt":{"rendered":"

I know it\u2019s been said about all sorts of things, but this is the stuff that dreams are made of. I mean it. Our recent discussion of eating, sleeping, and breathing food got me thinking, a dangerous activity that inevitably ends with me hunched over a pile of open cookbooks and recipe clippings. In that post, I\u2019d mentioned a roasted-onion tart that once came to me in a dream, beckoning from a shelf in a bakery window, its thick topknot of translucent onion gleaming under the lights. Unfortunately, I\u2019ve never seen its exact likeness in my waking life, but dear reader, I\u2019ve come close. If the onion tart in my dream was, let\u2019s say, the Platonic form of onion tarthood,…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"acf":[],"yoast_head":"\nP\u00e2te bris\u00e9e for a pillow | Orangette<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/orangette.net\/2005\/02\/pate-brisee-for-a-pillow\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"P\u00e2te bris\u00e9e for a pillow | Orangette\" \/>\n<meta property=\"og:description\" content=\"I know it\u2019s been said about all sorts of things, but this is the stuff that dreams are made of. I mean it. Our recent discussion of eating, sleeping, and breathing food got me thinking, a dangerous activity that inevitably ends with me hunched over a pile of open cookbooks and recipe clippings. In that post, I\u2019d mentioned a roasted-onion tart that once came to me in a dream, beckoning from a shelf in a bakery window, its thick topknot of translucent onion gleaming under the lights. Unfortunately, I\u2019ve never seen its exact likeness in my waking life, but dear reader, I\u2019ve come close. 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I mean it. Our recent discussion of eating, sleeping, and breathing food got me thinking, a dangerous activity that inevitably ends with me hunched over a pile of open cookbooks and recipe clippings. In that post, I\u2019d mentioned a roasted-onion tart that once came to me in a dream, beckoning from a shelf in a bakery window, its thick topknot of translucent onion gleaming under the lights. Unfortunately, I\u2019ve never seen its exact likeness in my waking life, but dear reader, I\u2019ve come close. 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