For four generations, the Vongerichten family has been turning out this tart, which is like a quiche but creamier.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Preheat the oven to 325°F.
Step 2
In a large skillet, combine the onion, 2 tablespoons of the butter, and a generous pinch of salt. Cover and cook, stirring occasionally, over medium-low heat until very tender and pale gold, about 25 minutes.
Step 3
In a large saucepan, melt the remaining 2 tablespoons butter over medium-low heat. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Whisk in the milk and cream in a slow, steady stream. Still whisking, bring to a boil and cook for 2 minutes. Remove from the heat and let cool slightly, whisking occasionally.
Step 4
Whisk in the eggs, a little at a time, until well incorporated and smooth. Stir in the onion, then season to taste with salt, pepper, and nutmeg. Transfer the mixture to the tart shell, spreading it in an even layer.
Step 5
Bake until golden brown and a knife inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 20 minutes. Unmold and serve warm.
