Swiss Onion Tart | Saveur
This tart, which comes from baker Nick Malgieri, uses a salty, smoky ham known as speck, a traditional ingredient in this tart; bacon is a good substitute.
Ingredients
- 1 <sup>1</sup>⁄<sub>2</sub> cups flour
- <sup>1</sup>⁄<sub>2</sub> tsp. baking powder
- <sup>1</sup>⁄<sub>4</sub> tsp. kosher salt
- 8 tbsp. unsalted butter, chilled and cubed
- 3 oz. speck or bacon, finely chopped
- 3 tbsp. unsalted butter
- 1 <sup>1</sup>⁄<sub>2</sub> lb. white onions (about 3), finely chopped
- Kosher salt to taste
- <sup>1</sup>⁄<sub>2</sub> cup milk
- <sup>1</sup>⁄<sub>2</sub> cup heavy cream
- 3 eggs
- 3 oz. grated Gruyère or Swiss cheese
- Freshly ground black pepper and freshly grated nutmeg
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