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
Serves 4
Caramelized onions in their purest form make this tart a dream to eat.
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
  1. Crust
  2. 250 grams flour
  3. 1/4 teaspoon table salt
  4. 115 gramsbutter, cubed
  5. 3 tablespoons cold water
  6. Filling
  7. 4-5 medium onions, thinly sliced
  8. 1 tablespoons butter
  9. 1 tablespoon olive oil
  10. pinch of salt
  11. pinch of sugar
  12. 240ml broth
  13. 60 grams Gruyere, grated
  14. 2 eggs
  15. 100ml cream
  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 carmelized 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
Adapted from Smitten Kitchen
Mab Made Food

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