Rillons tart and La Closerie Pineau d'Aunis

Ingredients

• 1 shortcrust pastry (about 230 g)
• 400 g Touraine rillons
• 400 g brown onions
• 15 g butter
• 3 eggs
• 20 cl thick crème fraîche
• 10 cl whole milk
• 1 pinch of grated nutmeg
• Freshly ground pepper, a small pinch of salt (the rillons are already salted)
• A green salad to serve

Method

1. 1

   Preheat the oven to 180 °C. Line a 28 cm tart tin with the pastry, prick it with a fork and chill for 15 minutes.

2. 2

   Thinly slice the onions and sweat them gently in the butter for 15 to 20 minutes, stirring often, until soft and golden.

3. 3

   Cut the rillons into roughly 1.5 cm dice, removing the rind if necessary, then brown them for 3 minutes in a frying pan without any fat. Drain on kitchen paper.

4. 4

   Cover the pastry with baking paper and baking beans, and blind-bake for 12 minutes. Remove the paper and beans.

5. 5

   Beat the eggs with the cream, milk, nutmeg, pepper and the pinch of salt.

6. 6

   Spread the onions over the pastry case, then the diced rillons.

7. 7

   Pour the custard over the top and bake for 30 to 35 minutes, until the filling is set and golden.

8. 8

   Leave to cool for 10 minutes before cutting, and serve with a green salad.