Onion tart with sherry peppers sauce from The Best of Gourmet 1992: Featuring the Flavors of France (page 188) by Gourmet Magazine Editors

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Accompaniments: Tomato basil concassé; Avocado, grapefruit, and watercress salad with Roquefort and paprika dressing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white wine Worcestershire sauce for sherry peppers sauce. The tart shell can be made 1 day ahead and kept at room temperature.

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