Deliciously Easy Onion Tart Recipe: A Savory Delight for Every Occasion
Get ready to shed tears of joy—this onion tart is so good, even your taste buds will cry! Flaky, savory, and dangerously delicious, it’s the only kind of drama you’ll want at the dinner table.
This tart is proof that onions can do more than just make you cry—they can also make you beg for seconds!
Ingredients You’ll Need For This Recipe
Step-by-Step Instructions
Step 1: In a large bowl, mix the flour, salt, and butter, rubbing the mixture with your fingers until it resembles fine breadcrumbs.
Step 2: Add the egg and cold water. Knead the dough until smooth.
Step 3: Shape the dough into a ball, wrap it in cling film, and chill in the refrigerator for 30 minutes.
For the filling:
Step 1: Thinly slice the onions into half-rings.
Step 2: Melt the butter over medium heat and sauté the onions until soft and caramelized (about 20 minutes). Stir frequently to avoid burning.
Step 3: In a bowl, whisk together the eggs and cream. Add grated cheese, salt, pepper, and nutmeg. Mix well.
Assembling the tart:
Step 1: Roll out the chilled dough and line a tart pan (about 23 cm in diameter), forming the edges. Prick the base with a fork.
Step 2: Pre-bake the crust in a preheated oven at 180°C (350°F) for 10 minutes using blind baking (cover the crust with parchment paper and fill with pie weights or dried beans).
Step 3: Spread the caramelized onions over the crust and pour the cheese and cream mixture on top.
Step 4: Bake at 180°C (350°F) for another 25-30 minutes, until the filling is golden and set.
Step 5: Let the tart cool slightly before slicing. It tastes great both warm and cold.
Whether you’re here for the flaky crust, the caramelized goodness, or just an excuse to eat more butter, this onion tart delivers. Just be warned—one slice is never enough!
Easy Onion Tart Recipe
Ingredients
For the crust (shortcrust pastry):
- 200 grams all-purpose flour
- 100 grams cold salted butter (cut into cubes)
- 1 egg
- pinch of salt
- 1-2 tbsp cold water
For the filling:
- 3-4 large onions (about 500 g)
- 30 grams unsalted butter
- 100 ml heavy cream (20-30%)
- 100 grams hard cheese (such as Gruyère, Parmesan, or Cheddar), grated
- salt and pepper to taste
- pinch of nutmeg optional
Instructions
For the crust (shortcrust pastry):
- In a large bowl, mix the flour, salt, and butter, rubbing the mixture with your fingers until it resembles fine breadcrumbs.
- Add the egg and cold water. Knead the dough until smooth.
- Shape the dough into a ball, wrap it in cling film, and chill in the refrigerator for 30 minutes.
For the filling:
- Thinly slice the onions into half-rings.
- Melt the butter over medium heat and sauté the onions until soft and caramelized (about 20 minutes). Stir frequently to avoid burning.
- In a bowl, whisk together the eggs and cream. Add grated cheese, salt, pepper, and nutmeg. Mix well.
Assembling the tart:
- Roll out the chilled dough and line a tart pan (about 23 cm in diameter), forming the edges. Prick the base with a fork.
- Pre-bake the crust in a preheated oven at 180°C (350°F) for 10 minutes using blind baking (cover the crust with parchment paper and fill with pie weights or dried beans).
- Spread the caramelized onions over the crust and pour the cheese and cream mixture on top.
- Bake at 180°C (350°F) for another 25-30 minutes, until the filling is golden and set.
- Let the tart cool slightly before slicing. It tastes great both warm and cold.
