Prep Time: 30 mins | Cook Time: 40 mins | Resting Time: 1 hr | Total Time: 1 hr 10 mins | Servings: 8
This French Onion Tart is so amazing! The tender pastry crust is incredible, and the sweet roasted onions and a breath of herbs on top are to die for!
Ingredients
Pastry:
12 tablespoons cold unsalted butter, diced (1 1/2 sticks)
1 tablespoon sugar
1/2 c. ice water
2 c. all-purpose flour
1/2 teaspoon kosher salt
Onion Topping:
3 tablespoons unsalted butter, diced
1 c. Gruyere cheese, shredded (4 ounces)
2 teaspoon fresh chives, minced
1 1/2 teaspoon fresh thyme, minced
1 tablespoon heavy cream
1 teaspoon kosher salt
1 1/4 pounds sweet onions, (about 3 medium onions)
How to make French Onion Tart
Pastry:
Step 1: In the bowl of a food processor fitted with the steel blade, place the flour, salt, and sugar. Pulse the ingredients for a couple of seconds until blended.
Step 2: Add the butter and blend for about 10 to 12 times until the butter is the size of peas.
Step 3: Pour the ice down the feed tube with the motor still running and pulse until the dough just come together.
Step 4: Onto a floured board, dump the dough, and quickly knead it into a ball. Wrap it in plastic and place it in the fridge for at least an hour.
Tart:
Step 5: Prepare the oven. Preheat it to 400 degrees. Using parchment paper, line a sheet pan.
Step 6: Between two sheets of lightly floured wax paper, roll the dough into slightly larger than 10 x 14-inches. Then, trim the edges using a ruler or small knife. On the prepared sheet pan, place the dough and store it in the fridge while preparing the onions.
Step 7: Sprinkle the cheese right to the edges of the rolled pastry, then sprinkle with thyme and chives.
Step 8: After peeling the onions, slice them in half, then thinly cut them into half-moons. Make sure to keep the half-moon intact. On the pastry, place the onion half-moons in diagonal lines, barely overlapping each other. Then, lightly brush it with cream.
Step 9: Dot the top with butter and sprinkle with salt.
Step 10: Place in the preheated oven and bake for about 40 minutes or until the tart is browned and golden. Using foil, tent the edges of the tart is getting too brown while baking.
Step 11: Remove from the oven and allow the tart to slightly cool before slicing into squares. Serve the tart warm or at room temperature. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 345, Calories from Fat 198, Fat 22g34%, Saturated Fat 14g88%, Cholesterol 59mg20%, Sodium 443mg19%, Potassium 142mg4%, Carbohydrates 32g11%, Fiber 2g8%, Sugar 4g4%, Protein 4g8%, Vitamin A 710IU14%, Vitamin C 5.6mg7%, Calcium 27mg3%, Iron 1.6mg9%
Ingredients
- Pastry:
- 12 tablespoons cold unsalted butter, diced (1 1/2 sticks)
- 1 tablespoon sugar
- 1/2 c. ice water
- 2 c. all-purpose flour
- 1/2 teaspoon kosher salt
- Onion Topping:
- 3 tablespoons unsalted butter, diced
- 1 c. Gruyere cheese, shredded (4 ounces)
- 2 teaspoon fresh chives, minced
- 1 1/2 teaspoon fresh thyme, minced
- 1 tablespoon heavy cream
- 1 teaspoon kosher salt
- 1 1/4 pounds sweet onions, (about 3 medium onions)
Instructions
Pastry:
Step 1: In the bowl of a food processor fitted with the steel blade, place the flour, salt, and sugar. Pulse the ingredients for a couple of seconds until blended.
Step 2: Add the butter and blend for about 10 to 12 times until the butter is the size of peas.
Step 3: Pour the ice down the feed tube with the motor still running and pulse until the dough just come together.
Step 4: Onto a floured board, dump the dough, and quickly knead it into a ball. Wrap it in plastic and place it in the fridge for at least an hour.
Tart:
Step 5: Prepare the oven. Preheat it to 400 degrees. Using parchment paper, line a sheet pan.
Step 6: Between two sheets of lightly floured wax paper, roll the dough into slightly larger than 10 x 14-inches. Then, trim the edges using a ruler or small knife. On the prepared sheet pan, place the dough and store it in the fridge while preparing the onions.
Step 7: Sprinkle the cheese right to the edges of the rolled pastry, then sprinkle with thyme and chives.
Step 8: After peeling the onions, slice them in half, then thinly cut them into half-moons. Make sure to keep the half-moon intact. On the pastry, place the onion half-moons in diagonal lines, barely overlapping each other. Then, lightly brush it with cream.
Step 9: Dot the top with butter and sprinkle with salt.
Step 10: Place in the preheated oven and bake for about 40 minutes or until the tart is browned and golden. Using foil, tent the edges of the tart is getting too brown while baking.
Step 11: Remove from the oven and allow the tart to slightly cool before slicing into squares. Serve the tart warm or at room temperature. Enjoy!
