Alsatian Onion Tarts by Chef Maria Sinskey

Alsatian Onion Tarts by Chef Maria Sinskey
Recipe courtesy of Chef Maria Sinskey of Robert Sinskey Vineyards.

Onion Marmalade


Pate Brisee


Alsatian Onion Tarts

Roll brisee 1/8” thick and cut into 2” circles. Top with onion marmalade and walnut halves. Bake at 350 degrees on the bottom rack of the oven until thecrust is golden. Cool to warm and garnish with a dot of crème fraiche and a sprinkle of chopped chives.

Onion Marmalade

Heat pan over medium heat. Add olive oil and onions. When onions begin to turn light golden and are translucent, add honey, salt and thyme. Cook over low heat until all liquid has evaporated and onions are meltingly soft and golden. Season with pepper. This can take up to two hours. Cool before using.

Pate Brisee

By hand, or in a mixing bowl, cut butter into flour and salt until mixture resembles coarse cornmeal. Add just enough water so that mixture just comes together and is not too wet. Form into a ball and let rest 20 minutes in refrigerator.