Mornay onion tart
In a shortcrust pastry base, a rather thick onion tart, where onions and lardons are deliciously bound with a Mornay sauce.
3,256 5.0/5 based on 27 reviews
Last modified on: June 23th 2024
Keywords for this recipe:For 2 people, you will need:
- 1
100 g Shortcrust pastry (pâte brisée) - 2
333 g onion - 3
17 g butter - 4
50 g smoked pork belly (or thick cut streaky bacon) - 5
1 tablespoon vinegar - 6
100 g Mornay Sauce - 7
10 g grated cheese - Total weight: 625 grams
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 3 min. | 1 hour 11 min. | 2 hours 14 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 20 min.
Roll out 100 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 17 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 50 g smoked pork belly (or thick cut streaky bacon) into small pieces.
Cut 50 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 1 tablespoon 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 100 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,141 Kcal or 4,777 Kj | 119 gr | 498 gr | 428 gr |
| 57 % | 46 % | 47 % | 65 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 183 Kcal or 766 Kj | 19 gr | 80 gr | 69 gr |
| 9 % | 7 % | 8 % | 10 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 571 Kcal or 2,391 Kj | 60 gr | 249 gr | 214 gr |
| 29 % | 23 % | 23 % | 32 % |
How much will it cost?
- For 2 people : 1.79 €
- Per person : 0.90 €
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: You can get more informations, or check-out other recipes which use it, for example: Pork Chops Champvallon style, Baker's tuna and mushroom tart, Cajun pulled pork, Taos hotpot, Gisèle's Pasties, ... All |
 | Mornay Sauce: You can get more informations, or check-out other recipes which use it, for example: Small green vegetables in Mornay sauce, Spinach Mornay, ... All |
 | Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Angevin plum pâté, Leek and Mimolette tart, Deep leek and potato quiche, Salmon and spinach quiche, Potimarron and Parmesan tart, ... All |
 | Smoked pork belly (or thick cut streaky bacon): You can check-out other recipes which use it, like for example: Soup Cornouaillaise, Express sauerkraut, Boeuf (beef) bourguignon, Warm lentil salad, ... All |
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