Onion tart
Tart is a combination of shortcrust pastry with a filling that can be both savoury and sweet. After preparation, the pastry is first pre-baked for a few minutes in an oven, then it is filled with the chosen filling. Usually, the whole thing ends up in the oven again, but there are also tarts that do not require additional baking of the dough and filling together. The onion tart, for which I am sharing the recipe with you today, is a combination of a creamy filling based on caramelized onion, cheese, eggs and cream with shortcrust pastry. This tart is perfect as a starter, party snack, as well as a dish for lunch and dinner. If you haven’t made this tart yet, be sure to try the below recipe for onion tart.
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Ingredients for onion tart.
Pastry crust:
- 200 g all-purpose flour
- 1/4 teaspoon of salt
- 50 g very cold water
- 80 g cold butter
- margarine + flour for greasing the tin
Onion filling:
- 1 kg white onion
- 2 thyme springs
- 3 tablespoons of butter
- 250 ml double cream (36%)
- 80 g Gruyère cheese
- 1/2 teaspoon of salt
- 2 big eggs
How to make onion tart.
How to make tart pastry crust.
Put the flour, salt and cold butter cut into small cubes into a bowl. Using a food processor, mix all the ingredients, and once they start coming together, add cold water and knead the pastry dough. Wrap the dough with cling film and put it in the fridge for 30 minutes. After taking it out of the fridge, roll out the dough thin enough so you can easily line a baking tin.
Grease the ceramic baking dish with margarine, sprinkle it with a bit of flour, then line its bottom and the sides with the pastry dough. Pierce the dough with a fork in several places, then cover it with baking paper and load it with peas, for example. Next, put the pastry into an oven preheated to 180 degrees Celsius for 15 minutes. After that, remove the pastry from the oven and fill it with the onion filling. Transfer the onion tart back in the oven and bake it for an hour. Let the baked tart cool down before serving.
Onion filling preparation.
Peel the onion, cut it into very small cubes and put it in a pot. Add the butter and thyme and fry it over a low heat, stirring occasionally for about 1.5 hours. Let the fried onion cool down, and when it is cold, put it in a bowl and add finely grated cheese, cream, salt and eggs. Mix the ingredients thoroughly, then pour them onto the previously pre-baked pastry crust.
Good to know when making onion tart.
I prepared the tart in a round-shaped ceramic baking tin with a diameter of 26 centimetres.
You need to fry the onion until it begins to caramelize. Onion prepared in such a way will have a delicious, intense flavour.
Do you like dishes with onion? If so, try our recipe for Onion bhaji with plum sauce.
