COOKING

From Tart to Finish

AN UNCOMPLICATED ONION FILLING MAKES A PIE BOTH SIMPLE AND ELEGANT.

By SHERYL JULIAN AND JULIE RIVEN

April 8, 2007

E-mail|
Reprints|

Text size – +

T arts are time-consuming, but look what you get: buttery pastry spread with sauteed vegetables held together by an eggy custard. Short of using ready-made pastry, there aren't many quick routes for making the crust. So, we simplify the filling by using only one vegetable. A favorite no-fuss mixture consists of nothing but onions, a little salt and pepper, and ... (Full article: 906 words)