Onion Tart
10-inch tart pan
Rolling pin
Sheet pan
1.
Roll dough out in a circle large enough to cover the tart pan, ¼-inch thick. Place rolled dough into the tart pan and press the edges into the flutes of the pan. Trim the dough to ¼ inch above the pan using a paring knife. The extra ¼-inch should be pressed against the edge of the tart pan. Dock the base of the dough with the tines of a fork. Let the pastry rest for 30 minutes in the refrigerator.
2.
While the pastry rests, preheat the oven to 375ºF. Place the tart pan on a sheet pan, line the pastry with parchment or aluminum foil, and fill it with pie weights or dried beans. Blind-bake for 25 minutes, then remove from the oven and let it cool. Once cool, take out the weights.
3.
When the tart shell has cooled, spread the melted onions evenly over the base. In a bowl, whisk the egg until well blended, then mix in the cream, white pepper, grated nutmeg, and salt. Pour this mixture over the onions in the tart shell. Sprinkle with fresh thyme and cheese.
4.
Bake for 30 minutes or until the top is golden brown and the custard has set. Remove from oven and allow to cool for 30 minutes before removing from ring to allow dough to firm up. Slice and serve warm or at room temperature
Ingredients
- One disk pâte brisée [link]
- ¾ to 1 cup melted onions [link]
- 2 medium eggs
- ¾ cup heavy cream
- ⅛ teaspoon fresh ground white pepper
- A pinch of freshly grated nutmeg
- ¼ teaspoon Kosher salt
- 2 teaspoons chopped fresh thyme
- 3 ounces grated Comté or Gruyère
Cook's Notes
This tart brings the soul-warming, comforting flavors of French onion soup into a buttery, flaky pastry shell. It’s perfect for when you want those familiar, cozy tastes but with a little more elegance. Serve it warm or at room temperature for a dish that feels both rustic and refined.