Easy Onion Tart Recipe
Sweet, savory, and irresistibly flaky—this onion tart is a game-changer. Perfect for brunch, dinner, or whenever you need a buttery bite of comfort. Get ready to fall in love (and maybe cry a little)!
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.