french onion tart
This French Onion Tart features a flaky pastry base topped with caramelized onions, herbs, and cheese. It's a delightful dish that combines sweet and savory flavors, perfect as a starter or a light meal.
Equipment
- 1 9-inch tart pan
- 1 rolling pin
- 1 skillet
- 1 oven
Ingredients
- 1 sheet puff pastry Approximately 250g.
- 4 large onions About 600g, thinly sliced.
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon thyme Fresh or dried.
- 1 cup grated Gruyère cheese About 100g.
- ½ cup heavy cream About 120ml.
- 2 large eggs
- to taste serving freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the puff pastry on a lightly floured surface to fit a 9-inch tart pan. Press the pastry into the pan and trim any excess dough hanging over the edges. Prick the base with a fork and refrigerate while preparing the filling.
- In a skillet over medium heat, heat the olive oil. Add the sliced onions and sprinkle with sugar and salt. Cook for about 20 minutes, stirring occasionally, until the onions are deeply caramelized and soft.
- Add thyme to the skillet and stir for an additional minute. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together the heavy cream, eggs, and a pinch of black pepper. Add the caramelized onions and half of the grated Gruyère cheese to the bowl. Mix until combined.
- Pour the onion mixture into the prepared tart shell. Top with the remaining Gruyère cheese.
- Bake in the preheated oven for 25-30 minutes, or until the tart is golden brown and set in the center.
- Once baked, remove from the oven and let cool for 5-10 minutes before slicing and serving.
Notes
Serve warm as a main dish or as an appetizer alongside a simple salad.
You can substitute the Gruyère cheese with other cheeses like Swiss or cheddar based on your preference.
For added richness, drizzle a little balsamic reduction over the tart before serving.