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Caramelized Onion Tart Recipe

French · Appetizer · 85 min total

A savory tart with sweet, slow-cooked caramelized onions and Gruyère cheese in a flaky pâte brisée crust, perfect as an appetizer or light main course.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3-4 tablespoons ice water
• 2 tablespoons olive oil
• 3 large yellow onions, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme leaves
• 1 egg
• 1/2 cup heavy cream
• 1 cup grated Gruyère cheese

Instructions

1. Make the crust: In a food processor, pulse flour and salt. Add butter and pulse until pea-sized crumbs form. Add ice water 1 tablespoon at a time, pulsing until dough holds together. Shape into a disk, wrap, and refrigerate 30 minutes.
2. Roll dough on a floured surface to a 12-inch circle. Transfer to a 9-inch tart pan with removable bottom. Press into pan, trim excess, and prick bottom with fork. Freeze 15 minutes.
3. Preheat oven to 375°F. Line tart shell with parchment and fill with pie weights or dried beans. Bake 20 minutes. Remove weights and parchment, bake 5 more minutes. Cool on rack.
4. Meanwhile, caramelize onions: Heat olive oil in a large skillet over medium heat. Add onions and salt, cook stirring occasionally until deep golden brown, about 30-35 minutes. Stir in pepper, balsamic vinegar, and thyme. Cook 1 minute. Remove from heat.
5. In a small bowl, whisk egg and cream together. Spread onions evenly in tart shell. Pour egg mixture over onions. Sprinkle Gruyère on top.
6. Bake tart at 375°F until filling is set and cheese is golden, 20-25 minutes. Cool 10 minutes before slicing. Serve warm or at room temperature.

Tips

• For a vegetarian version, omit any meat additions.
• Store leftovers in the refrigerator for up to 3 days; reheat in a 350°F oven.
• Can be served with a simple green salad for a light meal.

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