The fifth recipe I made from the Savory Tarts section of Nick Malgieri’s “The Modern Baker” for the Modern Baker Challenge was the Swiss Onion Tart. I again chose the no-roll flaky dough because I’ve come to the conclusion that I’m too unintelligent to roll out tart doughs. And as with the Gruyère, Scallion and Walnut Tart, I used 10 mini tartlet forms. I also had about half of that custard left, so I didn’t make a new one because when I read through the ingredients, I realized that both custards are about the same, except for the flour in the swiss onion tart. Thus, I just added some flour to the custard, added the caramelized onions and poured it into the crust. Oh wait, Malgieri says you can also add some gruyère which I happily did. I did omit the bacon, though, because I really can’t stand bacon. This tart is quite ok. Not great, not bad, just plain ok. I’m not a big fan of the sweet flavor of the onions, so I don’t think I’ll make it again.
Bake your own bread – May: Roundup