This tart has the soul-warming and comforting taste of French onion soup in a pastry shell. This recipe calls for both melted onions and pâte brisée.
The melted onions and the pâte brisée will make two tarts. You can refrigerate or freeze half of the onions and one disk of pâte brisée for use another day if you only would like one tart.
The Onion Tart
One blind-baked pâte brisée tart crust
¾ to 1 cup melted onions
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
How To Make
Heat oven to 375º
With tart pan and shell on the sheet pan, spread the melted onions evenly over the base of the tart shell.
In a bowl, beat the egg until the yolk is white and well blended. Mix in the cream, white pepper, grated nutmeg, and salt.
Pour mixture into the prepared tart shell. Sprinkle with fresh thyme and cheese.
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.