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French Onion Tart Recipe

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4.1 from 6 reviews

This classic French Onion Tart features a flaky homemade pastry crust filled with sweet caramelized onions, melted Gruyere cheese, and fragrant fresh herbs. Perfect as an elegant appetizer or a light meal, the tart combines savory flavors with a rich buttery crust baked to golden perfection.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: French

Ingredients

Pastry

  • 2 cups all purpose flour
  • 1/2 tsp kosher salt
  • 1 Tbsp sugar
  • 12 Tbsp cold unsalted butter, diced (1 1/2 sticks)
  • 1/2 cup ice water

Filling

  • 1 cup Gruyere cheese, shredded (4 oz)
  • 1 1/2 tsp fresh thyme, minced
  • 2 tsp fresh chives, minced
  • 1 1/4 lbs sweet onions (about 3 medium onions)
  • 1 Tbsp heavy cream
  • 3 Tbsp unsalted butter, diced
  • 1 tsp kosher salt

Instructions

  1. Make the Pastry: Place the flour, kosher salt, and sugar into the bowl of a food processor fitted with the steel blade. Pulse briefly a few times to combine the dry ingredients.
  2. Incorporate Butter: Add the diced cold unsalted butter to the food processor and pulse 10 to 12 times until the butter pieces resemble small peas in size, ensuring the dough will be flaky.
  3. Add Ice Water: While the motor is running, slowly pour the ice water down the feed tube and pulse just until the dough begins to come together. Avoid overmixing to keep the pastry tender.
  4. Form and Chill Dough: Dump the dough onto a lightly floured board and quickly knead it into a ball. Wrap the dough tightly with plastic wrap and refrigerate it for at least 1 hour to firm up before rolling.
  5. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper to prevent sticking and ensure even baking.
  6. Roll Out Dough: Roll the chilled dough between two sheets of lightly floured wax paper into a rectangle slightly larger than 10 by 14 inches. Trim the edges neatly with a ruler and a small knife, then transfer the dough onto the prepared sheet pan. Refrigerate again while preparing the filling.
  7. Add Cheese and Herbs: Evenly sprinkle the shredded Gruyere cheese over the rolled-out pastry right to the edges. Next, sprinkle the minced fresh thyme and chives over the cheese for fresh herbal flavor.
  8. Prepare Onions: Peel, halve, and very thinly slice the sweet onions into half moon shapes, keeping the slices intact to layer neatly on the tart.
  9. Arrange Onions: Lay the sliced onion half moons diagonally over the cheese-covered pastry, slightly overlapping each slice in tidy lines.
  10. Brush and Season: Lightly brush the arranged onions with heavy cream to add richness. Dot the top with diced unsalted butter and sprinkle with kosher salt to enhance the savory flavors.
  11. Bake the Tart: Place the tart in the preheated oven and bake for 40 minutes or until the crust is golden brown and the cheese is bubbling. If the edges brown too quickly, cover them with foil to prevent burning.
  12. Cool and Serve: Remove the tart from the oven and allow it to cool slightly. Cut into squares and serve warm or at room temperature for the best flavor and texture.

Notes

  • Use cold butter for the pastry to ensure a flaky crust.
  • Keep the onions sliced evenly for even cooking and an attractive presentation.
  • If you prefer a sweeter onion flavor, you can caramelize the onions beforehand, but the recipe works well with raw sliced sweet onions.
  • Cover the tart edges with foil partway through baking if they brown too quickly to avoid burning.
  • Gruyere cheese can be substituted with Comté or Emmental for a similar flavor profile.
  • Serve the tart as an appetizer, brunch dish, or light dinner paired with a simple salad.

Find it online: https://cheftinaskitchen.com/french-onion-tart-recipe/