The pink onion from Roscoff has been grown on the northern coast of Brittany since the 17th century – without fertilizer, in the salty sea air. Traditionally, they are sold braided together; the Johnnies once rode their bicycles all the way to England with them. It is milder and sweeter than any other, and that is exactly why this tart works so well: You taste the onion, not the sharpness.
From Brittany
Tart with Pink Onions from Roscoff
The soil and climate in Roscoff are perfect for this mild onion, which thrives here without any fertilizer – and is traditionally sold braided together.
Ingredients
4 Roscoff onions 1 tbsp crème fraîche 100 g Comté 30 g butter Shortcrust pastry 1 tbsp flour 2 eggs Salt · pepper · nutmeg
Preparation
1
Melt the butter, cook the sliced onions over low heat for approx. 15 min., without letting them brown.
2
Season with salt and pepper, sprinkle with flour, mix together and let cool.
3
Preheat the oven to 220 °C, place the shortcrust pastry in a greased tart tin.
4
Whisk the eggs with the crème fraîche, salt and nutmeg, and mix in the cooled onions.
5
Pour the mixture over the pastry and sprinkle generously with cheese.
6
Bake for approx. 35 min. until golden brown and serve lukewarm with a green salad.
