Caramelized Onion Tart (Print Version)
A delicious blend of caramelized onions, cheese, and cream in a buttery shortcrust pastry - perfect for casual or special occasions.
# Ingredients:
→ Crust (shortcrust pastry)
01 -
200 g all-purpose flour
02 -
100 g cold unsalted butter, cut into cubes
03 -
1 egg
04 -
Pinch of salt
05 -
1-2 tbsp cold water
→ Filling
06 -
3-4 large onions, about 500 g, thinly sliced into half-rings
07 -
30 g unsalted butter
08 -
100 ml heavy cream (20-30%)
09 -
2 eggs
10 -
100 g hard cheese, grated (e.g., Gruyère, Parmesan, or Cheddar)
11 -
Salt and pepper, to taste
12 -
A pinch of nutmeg (optional)
# Steps to Follow:
01 -
In a large bowl, mix the flour, salt, and butter, rubbing the mixture with your fingers until it resembles fine breadcrumbs.
02 -
Add the egg and cold water. Knead the dough until smooth.
03 -
Shape the dough into a ball, wrap it in cling film, and chill in the refrigerator for 30 minutes.
04 -
Thinly slice the onions into half-rings.
05 -
Melt the butter over medium heat and sauté the onions until soft and caramelized (about 20 minutes). Stir frequently to avoid burning.
06 -
In a bowl, whisk together the eggs and cream. Add grated cheese, salt, pepper, and nutmeg. Mix well.
07 -
Roll out the chilled dough and line a tart pan (about 23 cm in diameter), forming the edges. Prick the base with a fork.
08 -
Spread the caramelized onions over the crust and pour the cheese and cream mixture on top.
09 -
Bake at 180°C (350°F) for 25-30 minutes, until the filling is golden and set.
10 -
Let the tart cool slightly before slicing. It tastes great both warm and cold.