French Onion Tart

INGREDIENTS

  • 1 3/4 cups all-purpose flour (Pastry)
  • 2 pinch of salt (Pastry)
  • 2/3 cup unsalted butter, chilled and cut into small cubes (Pastry)
  • 1 egg yolk (Pastry)
  • 2-3 teaspoons cold water (Pastry)
  • 3 large yellow onions
  • 2 tablespoon unsalted butter
  • 1 1/2 tablespoon Dijon mustard (can replace with yellow mustard)
  • 3 eggs
  • 1 cup heavy cream
  • 1 cup gruyere cheese, grated
  • salt and pepper
  • 1/2 teaspoon nutmeg
  • 3 teaspoon thyme leaves, picked
  • 1 teaspoon rosemary, chopped

RECIPE OVERVIEW

If you love onions, you'll feel like you are in heaven.  The caramelized onion tart with its full taste should not be missing any recipe collection. It pairs great with Eberle's Estate Cabernet and it vegetarian friendly! 

Prep Time: 15 minutes
Total Time:  2 hours 35 minutes

Serves 8
Recipe by Jen's Tasty Tidbits

INSTRUCTIONS

  1. Sift the flour and salt into a large bowl.
  2. Add the butter and rub in with your fingertips until the mixture resembles bread crumbs.
  3. Add the egg yolk and a little cold water ( about 2-3 teaspoons) and mix with a flexible bladed knife until the dough just starts to come together.
  4. Bring the dough together with your hands and shape into a ball.
  5. You can also use a food processor to make the dough. For better results use the pulse button.
  6. Place the flour and butter in a food processor and process until the mixture resembles bread crumbs.
  7. Add the egg yolk and water and pulse until the mixture begins to come together to form a ball.
  8. Now wrap the dough plastic wrap and put it in the refrigerator to rest for at least 30 minutes.
  9. Preheat the oven to 200 celsius (400 Fahrenheit) and grease the baking tin (Ø 10 inches, 26 cm) with some butter.
  10. Now after the resting time roll out the pastry into a circle on a light
  11. Sift the flour and salt into a large bowl.
  12. Add the butter and rub in with your fingertips until the mixture resembles bread crumbs.
  13. Add the egg yolk and a little cold water ( about 2-3 teaspoons) and mix with a flexible bladed knife until the dough just starts to come together.
  14. Bring the dough together with your hands and shape into a ball.
  15. You can also use a food processor to make the dough. For better results use the pulse button.
  16. Place the flour and butter in a food processor and process until the mixture resembles bread crumbs.
  17. Add the egg yolk and water and pulse until the mixture begins to come together to form a ball.
  18. Now wrap the dough plastic wrap and put it in the refrigerator to rest for at least 30 minutes.
  19. Preheat the oven to 200 celsius (400 Fahrenheit) and grease the baking tin (Ø 10 inches, 26 cm) with some butter.
  20. Now after the resting time roll out the pastry into a circle on a lightly floured surface and use to line a tart pan. Trim the edge and pinch around the pastry edge to make an even border raised slightly above the rim of the baking tin.
  21. Put in the refrigerator for 10 minutes.
  22. Line the tart with baking paper and fill with baking weights or beans. Bake for 10 minutes before removing the baking paper and weights and baking for a further 5 to 10 minutes or until the base is dry and lightly golden. Set aside to cool.
  23. To make the caramelized onions, heat a large frying pan over medium heat and add the butter. Now add the onions and cook for 10 minutes before adding the 2 tsp of the thyme and rosemary leaves, season with salt and pepper to taste. Reduce the heat a little bit and cook for a further 10 minutes until caramelized.
  24. Let it cool a bit before adding the mustard.
  25. In a bowl add the eggs along with the cream and whisk to combine. After that, add the cheese. Season with nutmeg, salt, and pepper to taste.
  26. Place the onions on the base of the tart and spread evenly over the base. Topping with the egg mixture. Bake for 25 to 30 minutes or until the filling is just set.
  27. After baking let sit for at least 30 min with the oven door open.
  28. Serve with a fresh leave salad or just the tart.
  29. ly floured surface and use to line a tart pan. Trim the edge and pinch around the pastry edge to make an even border raised slightly above the rim of the baking tin.
  30. Put in the refrigerator for 10 minutes.
  31. Line the tart with baking paper and fill with baking weights or beans. Bake for 10 minutes before removing the baking paper and weights and baking for a further 5 to 10 minutes or until the base is dry and lightly golden. Set aside to cool.
  32. To make the caramelized onions, heat a large frying pan over medium heat and add the butter. Now add the onions and cook for 10 minutes before adding the 2 tsp of the thyme and rosemary leaves, season with salt and pepper to taste. Reduce the heat a little bit and cook for a further 10 minutes until caramelized.
  33. Let it cool a bit before adding the mustard.
  34. In a bowl add the eggs along with the cream and whisk to combine. After that, add the cheese. Season with nutmeg, salt, and pepper to taste.
  35. Place the onions on the base of the tart and spread evenly over the base. Topping with the egg mixture. Bake for 25 to 30 minutes or until the filling is just set.
  36. After baking let sit for at least 30 min with the oven door open.
  37. Serve with a fresh leave salad or just the tart.

WINE PAIRINGS

  • 2017 Eberle Estate Cabernet
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