french onion tart

A tender pastry crust topped with sweet roasted onions and just a hint of herbs make this a onion tart a party favorite.

French Onion Tart

all purpose flour

tsp kosher salt

Tbsp sugar

Tbsp cold unsalted butter, diced ((1 1/2 sticks))

water

gruyere cheese, shredded ((4 oz))

tsp fresh thyme, (minced)

tsp fresh chives, (minced)

lbs sweet onions, ((about 3 medium onions))

heavy cream

Tbsp unsalted butter, (diced)

Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine.

Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas.

With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Pastry

Preheat the oven to 400 degrees and line a sheet pan with parchment paper.

Roll the dough between two sheets of lightly floured wax paper, slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the onions.

Sprinkle the rolled pastry with the cheese right to the edges.

Sprinkle with thyme and chives.

Peel, halve, and very thinly slice the onions into half moons, keeping the moons intact. Place the onion half moons on the pastry in diagonal lines, just barely overlapping and brush lightly with cream.

Dot with the butter and sprinkle with salt.

Bake for 40 mins or until the tart is golden and browned. Cover the edges with foil if the tart is getting too brown during baking.

Let cool slightly and cut into squares to serve. Serve warm or at room temperature.

Prepare the tart

This simple quiche is a classic veggie favourite

Ultimate onion tart

shortcrust pastry

butter

olive oil

onion

eggs

double cream

vegetarian parmesan -style cheese, grated

Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.

Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.

Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.

A yeast crust is spread with grainy Dijon mustard and  layered with Guyere cheese, deeply caramelized onions, calamata olives, roma tomatoes and fresh basil for an unbelievable taste treat.

tsp yeast

water (100 degrees)

salt

all-purpose flour (210 grams)

lb Spanish Onions (454 grams)

mustard

Guyere cheese (114 grams)

lb roma or plum tomatoes

kalamata olives, seeded/halved

tbsp basil

black pepper

garlic oil

parsley

Combine yeast with water.  Stir to dissolve yeast.  Add oil. Add the flour and salt to a processor bowl.  Process briefly to mix. With the machine running, pour the yeast water down the feedtube.  Process until a ball forms and then for 30 seconds.

Dump the dough out on a lightly floured board. Knead into a smooth ball. Place in a sprayed bowl, turn to coat both sides, cover with plastic wrap and let rise until doubled.  At this point, it may be refrigerated overnight if desired.

Tart Crust

Preheat oven to 375 degrees. Slice onions thinly into half-moons. Heat oil in a pan.  Add the onions.  Turn in the pan to coat onions with oil. Sauté over medium heat until deep golden brown.

Lower heat as onions start to color.  It takes approximately 45 to 60 minutes for them to cook. If they get too dry before they are done, add a bit more oil. Cool onions.

Punch dough down.   Press dough into the bottom and up sides of a sprayed 9” Quiché pan with removable bottom. Place in refrigerator while finishing tart.

Cut tops off tomatoes. Squeeze the tomatoes to remove most of the juice, but do not distort the tomato and cut in half. Cut each half into wedges. Set aside.

Spread the mustard over the bottom of the crust. Sprinkle with basil. Top with onions, then cheese.  Arrange tomatoes in a flower pattern.

Sprinkle with olives, ½ teaspoon salt, and ¼ teaspoon pepper. Bake at 350°F for approximately 40 to 45 minutes until the crust is a medium golden brown.  Brush with garlic oil.

If the top appears to have lots of juice, blot with a paper towel. Sprinkle with parsley just before serving.

Release the tart from the pan by placing it on a fat can.  The side should drop down. Transfer to a serving dish with two wide spatulas or pancake turners.  Our name for these were &quot;lifter-uppers.&quot; This can be made the day ahead, cooled and refrigerated.

Tart Filling

Top 3 french onion tart recipes from across the web

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French Onion Tart

Ultimate onion tart

French Onion Tart

Top 3 french onion tart recipes from across the web

The most viewed french onion tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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French Onion Tart

Ultimate onion tart

French Onion Tart

The most viewed french onion tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine