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Adapted from Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France by Joan Nathan
The ever-popular lardon-laced quiche Lorraine is off-limits for Jews who eschew pork. In an effort to adapt the regional specialty to fit their dietary limitations, the Jews of Alsace and Lorraine created this onion tart, which I find delicious. I learned how to make it from the great chef Andree Soltner, who, before he came to America, worked for a kosher caterer in his native Alsace. Trust me, you won't miss the bacon.
Ingredients:
Crust:
2 cups all-purpose flour, plus more for the work surface
5 tablespoons cold unsalted butter, cut into small cubes
5 tablespoons vegetable shortening
Pinch of salt
Dried beans for weighting the crust
Filling:
2 tablespoons unsalted butter
1 pound (about 4 small) onions, peeled and thinly sliced in rings
2 teaspoons sugar
Salt to taste
3 large eggs
3 tablespoons heavy cream
1/4 teaspoon grated nutmeg
Freshly ground pepper to taste
A handful of chives
Directions:
To make the crust, put the flour, butter, vegetable shortening and salt in a food processor fitted with a steel blade, and pulse until crumbly. Gradually add 2 tablespoons cold water, pulsing until the dough forms a ball. Remove, cover in plastic wrap, and refrigerate for 30 minutes.
On a floured surface, roll out the dough to about 10 inches in diameter. Gently lay it in an ungreased 9-inch tart pan with a removable bottom, pressing the dough into the sides and trimming off any excess dough. Cover the dough closely with aluminum foil, and refrigerate for a few hours or overnight. To make the filling, heat the butter in a frying pan. Add the onions, sugar and salt to taste, and saut
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