The day had come to make the onion quiche, but turns out it’s called “Tarte a l’Oignon”. We also made Quiche Lorraine so this was a good opportunity to understand what’s the difference between the two terms (Quiche and Tarte). We had chef Sebastian back and we were almost on our own on this one. Almost no help or direction. The dough, we made two times before is the same dough of the apple tart just without all the amount of sugar. The onions we used similarly in the onions soup. So this is what we had:
This stage is the definator between quiche and tarte. It’s not if the tarte is covered or not, and not if it’s sweet or savory. Not an ingredient but a ratio of ingredients. We made an Appareil from eggs, yolks, cream, milk and seasoned with salt pepper and nutmeg. The amount of that mixture poured into the tarte base, defines if this is a quiche (a lot of mixture) or a tarte (a small amount of it). Where exactly does one ends and the other begins? The answer yet been found.
We only had comments from the chef this time about the presentation and the carving. Chef said it looks very nice and I have to practice on my carving. When I got home the carving was so much easier. Tasting it made me realize we didn’t add enough salt to the dough. It was a bit flat because we used the sweet dough recipe with just a pinch of sugar and didn’t add more salt. Other than that, nothing like an onion tart.