Name: Alsace Onion Tart
Cook time: 1 1/4 hours
Total time: 3 1/2 hours
Yield: Makes 6 main-course or 10 first-course servings
Ingredients: 2 cups all-purpose flour; 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes; 1/4 cup vegetable shortening; 1/2 teaspoon salt; 4 to 5 tablespoons ice water; 4 bacon slices (1/4 lb), cut crosswise into 1/8- to 1/16-inch-wide strips; 3 tablespoons unsalted butter; 2 lb onions, halved lengthwise and very thinly sliced crosswise (10 cups); 1 1/4 teaspoons salt; 1 teaspoon black pepper; 1 cup crème fraîche or heavy cream; 4 large eggs; 1/2 teaspoon freshly grated nutmeg; 1 11-inch tart pan (1 1/4 inches deep) with a removable bottom; N/A pie weights or raw rice; a pastry scraper; an 11-inch tart pan (1 1/4 inches deep) with a removable bottom; pie weights or raw rice

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For decades, the restaurant Lutèce—with chef André Soltner behind the stove—was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the inspiration for this version.

Cooks' notes:

·Dough (as a disk or fitted into tart shell) can be chilled, wrapped in plastic wrap, up to 1 day. Let disk stand at room temperature 20 minutes before rolling out. ·Tart can be baked 1 day ahead and cooled, uncovered, then chilled, covered. Bring to room temperature before serving.

Recipe notes

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