This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Mornay onion tart
In a shortcrust pastry base, a rather thick onion tart, where onions and lardons are deliciously bound with a Mornay sauce.
28 K 4.9/5 (28 reviews)
2 hours 15 min.
Easy
5.40 €
6 people
7 IngredientsLast modified on: June 23th 2024
For 6 people, you will need:
- 1
300 g shortcrust pastry (pâte brisée) - 2
1 kg onion - 3
50 g butter - 4
150 g smoked pork belly (or thick cut streaky bacon) - 5
4 tablespoons vinegar - 6
300 g mornay sauce - 7
30 g grated cheese - Total weight: 1,890 grams
Times for this recipe
Preparation: 1 hour 3 min.
Cooking: 1 hour 15 min.
All in all: 2 hours 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 20 min.
Roll out 300 g shortcrust pastry (pâte brisée) then line a 22 cm (9-inch) diameter high-sided baking tin, which you will have placed on a sheet of baking paper in a baking tray.
Leave any excess dough around the edges, then place in the fridge to set aside.
Leave any excess dough around the edges, then place in the fridge to set aside.
Stage 2 - ⌛ 10 min.
Stage 3 - ⌛ 3 min.
In a large saucepan over medium heat, melt 50 g butter, and when hot, add the onions.
Season with salt and stir well.
Cover for the first 5 minutes.
Season with salt and stir well.
Cover for the first 5 minutes.
Stage 4 - ⌛ 10 min.
Leave to cook until the onions are tender, checking the salt seasoning as cooked onions tend to be a little sweet.
Stage 5 - ⌛ 5 min.
Your onions should be fairly dry, with little or no cooking juices.
If this isn't the case, because they've given off a lot of water during cooking, drain them in a fine sieve.
Set aside.
If this isn't the case, because they've given off a lot of water during cooking, drain them in a fine sieve.
Set aside.
Stage 6 - ⌛ 3 min.
Preheat oven to 200°C (390°F).
Cut 150 g smoked pork belly (or thick cut streaky bacon) into small pieces.
Cut 150 g smoked pork belly (or thick cut streaky bacon) into small pieces.
Stage 7 - ⌛ 8 min.
Toast them, without adding fat, in a small frying pan over medium heat.
Stage 8 - ⌛ 1 min.
When toasted to your liking, add 4 tablespoons vinegar, and stir until evaporated.
Stage 9 - ⌛ 2 min.
It's not essential, but I recommend adding 2 or 3 spoonfuls of already-cooked onions to the pan at the end of cooking, then stirring well to capture all the flavor of the grilled bacon.
Stage 10 - ⌛ 2 min.
Pour the lardons + onions into the remaining onions and mix well.
Stage 11 - ⌛ 2 min.
Add 300 g mornay sauce and mix well.
Stage 12 - ⌛ 20 min.
Take the pastry mould out of the fridge, cut the excess pastry around the edges of the mould, place a sheet of baking paper on the bottom and fill with ceramic balls (or similar).
Bake at 200°C (390°F) for 20 minutes.
Bake at 200°C (390°F) for 20 minutes.
Stage 13 - ⌛ 5 min.
In the meantime, you can roll out the pastry scraps into small strips to decorate the tart.
Stage 14 - ⌛ 1 min.
After 20 minutes, remove the baking tray from the oven...
Stage 15 - ⌛ 5 min.
... and remove paper and beads.
Stage 16 - ⌛ 2 min.
Fill the tart with the onion-lardon-Mornay mixture.
Stage 17 - ⌛ 2 min.
If you have made some, place the pastry strips on top.
Stage 18 - ⌛ 3 min.
Sprinkle with a little grated cheese.
Stage 19 - ⌛ 30 min.
Bake for a further 30 minutes.
Stage 20
Enjoy warm or hot, on its own or with a small green salad.
Remarks
If you find your onions a little too soft at the end of cooking, you can add a good glass of dry white wine.
If you don't have a Mornay sauce, use a Béchamel sauce to which you can add grated cheese to taste.
You'll notice that in this recipe, the onions are cooked without coloring, but if you prefer, you can caramelize them. In this case, increase the weight of onions to 1.5 kg, as they will reduce even more.
If you don't have a Mornay sauce, use a Béchamel sauce to which you can add grated cheese to taste.
You'll notice that in this recipe, the onions are cooked without coloring, but if you prefer, you can caramelize them. In this case, increase the weight of onions to 1.5 kg, as they will reduce even more.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 360 RDI=140 % | 1,490 RDI=140 % | 1,280 RDI=200 % | 3,420 RDI=170 % | 14,320 RDI: 170 % |
| Per 100 g | 20 RDI=7 % | 80 RDI=7 % | 70 RDI=10 % | 180 RDI=9 % | 760 RDI: 9 % |
| Per person | 60 RDI=20 % | 250 RDI=20 % | 210 RDI=30 % | 570 RDI=30 % | 2,390 RDI: 30 % |
How much will it cost?
- For 6 people : 5.40 €
- Per person : 0.90 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Onion
Like these other recipes: Express sauerkraut, Crispy spinach rolls, Late Winter Soup with Fresh Spinach, Greek salad, Gisèle's Pasties, ... See them all 149
Shortcrust pastry (pâte brisée)
You can get more informations, or check-out other recipes which use it, for example: Leek and Mimolette tart, Quiche Lorraine, Paté en croute (terrine in a pie crust), French custard tart, Rata-tart, ... See them all 16
Mornay Sauce
You can get more informations, or check-out other recipes which use it, for example: Manou's zucchinis garnished, Small green vegetables in Mornay sauce, Spinach Mornay, Eggs Florentine, ... See them all 4
Smoked pork belly (or thick cut streaky bacon)
Like these other recipes: Express sauerkraut, Boeuf (beef) bourguignon, Soup Cornouaillaise, New Zealand pies, Warm lentil salad, ... See them all 7
Other recipes you may also like
Chicken nems
Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully make chicken nems. [Translator's note: the "rice paper" used here is not the same as the rice paper used in England under macaroons, it's sold in packs of thin round translucent wafers, rather like... April 6th 2017526 K3.8 2 hours 25 min.
Prune Far
Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste. October 3rd 2010252 K 15 1 hour 10 min.
Little vanilla, clementine and chestnut verrines
This is a fresh-flavoured verrine with 3 different flavoured layers: vanilla panna cotta, clementine and chestnut mousse. December 11th 2022196 K 13.5 25 min.
Tagliatelle with cockles
In this recipe, the cockles and pasta are prepared separately, then mixed with the sauce at the last minute. The cockles are first cooked quickly, then shelled carefully (I find it unpleasant to have to do this on the plate) and the cooking juices are used to prepare a cream sauce. The tagliatelle are cooked alongside, then the cockles are added with spring onions and the sauce. June 24th 2018157 K 14.7 2 hours 20 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025313 K 24.5 3 hours 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.