Recipe: Onion Tart

If you wanted a tart with a distilled onion flavor, this is it. I’m always looking for ways to use caramelized onions because they’re so delicious and this might be the ultimate way to use them. It’s the perfect tart with just a hint of sweetness that keeps it tasting fresh.

Onion Tart

AuthorMabDifficultyIntermediate

Yields4 Servings
Prep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

Ingredients
Crust
 250 g flour
 ¼ tsp salt
 115 g butter, cold
 3 tbsp cold water
Filling
 5 onions, sliced into ribbons
 1 tbsp butter
 1 tbsp olive oil
 salt and sugar
 240 ml broth (chicken or vegetable)
 60 g Guyere cheese
 2 egg
 100 ml cream

Directions
1

Make crust: Mix flour and salt together in a large bowl and work butter into the flour with a pastry blender or by hand until dough is crumbly then add cold water until it forms a soft ball.

2

Roll your dough out into a 1/4" sheet and place in a 9" tart pan, trim the edges then chill in fridge while you make the onions.

3

Make filling: Melt caramelized onions by placing the butter and olive oil in a deep pan over medium heat.

4

Once completely heated, add the onions and cook for 15 minutes.

5

Add the salt and sugar and continue cooking the onions for another 15 minutes until they brown through completely.

6

Once brown, add the stock to deglaze the pan, turn the heat to high and simmer for 10 minutes or until the liquid evaporates. Let cool completely.

7

Once cool add the egg and cream to the onions, then add the gruyere and pour that mixture into the tart pan.

8

Heat oven to 200°C and bake for 25 to 30 minutes until egg mixture is set.

Adapted from Smitten Kitchen

Ingredients

Ingredients
Crust
 250 g flour
 ¼ tsp salt
 115 g butter, cold
 3 tbsp cold water
Filling
 5 onions, sliced into ribbons
 1 tbsp butter
 1 tbsp olive oil
 salt and sugar
 240 ml broth (chicken or vegetable)
 60 g Guyere cheese
 2 egg
 100 ml cream

Directions

Directions
1

Make crust: Mix flour and salt together in a large bowl and work butter into the flour with a pastry blender or by hand until dough is crumbly then add cold water until it forms a soft ball.

2

Roll your dough out into a 1/4" sheet and place in a 9" tart pan, trim the edges then chill in fridge while you make the onions.

3

Make filling: Melt caramelized onions by placing the butter and olive oil in a deep pan over medium heat.

4

Once completely heated, add the onions and cook for 15 minutes.

5

Add the salt and sugar and continue cooking the onions for another 15 minutes until they brown through completely.

6

Once brown, add the stock to deglaze the pan, turn the heat to high and simmer for 10 minutes or until the liquid evaporates. Let cool completely.

7

Once cool add the egg and cream to the onions, then add the gruyere and pour that mixture into the tart pan.

8

Heat oven to 200°C and bake for 25 to 30 minutes until egg mixture is set.

Onion Tart

Leave a Reply

Your email address will not be published.