Mornay onion tart
In a shortcrust pastry base, a rather thick onion tart, where onions and lardons are deliciously bound with a Mornay sauce.
3,268 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 ml Shortcrust pastry (pâte brisée) - 2
333 ml onion - 3
18 ml butter - 4
50 ml smoked pork belly (or thick cut streaky bacon) - 5
1 tablespoon vinegar - 6
100 ml Mornay Sauce - 7
10 ml grated cheese
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 ml 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 18 ml 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 ml smoked pork belly (or thick cut streaky bacon) into small pieces.
Cut 50 ml 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 ml 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: Fillet of pollack cooked in two stages, Warm lentil salad, Potimarron and celeriac autumn soup, Vegetable rosette tart, Gisèle's Pasties, ... All |
 | Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Angevin plum pâté, Deep leek and potato quiche, Mexican tart, Paté en croute (terrine in a pie crust), Rata-tart, ... 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 |
 | Smoked pork belly (or thick cut streaky bacon): You can check-out other recipes which use it, like for example: Boeuf (beef) bourguignon, Express sauerkraut, Soup Cornouaillaise, Warm lentil salad, ... All |
Other recipes you may also like
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.439K 23.5 25 min. February 21th 2011
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.281K4.7 55 min. February 21th 2011
Rice pudding (riz au lait)
My personal version of this classic family recipe.387K5 38 min. December 18th 2018
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.486K5 49 min. July 27th 2013
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...1.6M 714.6 2 hours 38 min. October 3rd 2019
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
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.