Prep Time: 30 mins | Cook Time: 40 mins | Resting Time: 1 hr | Total Time: 1 hr 10 mins | Servings: 8
The holiday is far from over thanks to these French Onion Tarts. Infamous party food that is so simple to prep with only a few ingredients. That beautiful caramelized, sweet roasted onions with a sprinkle of thyme and a handful of Gruyere on top of a tender pastry crust is so impressive. Throwing parties even after the holiday is possible because of this delicious French Onion Tart recipe.
Ingredients
Pastry:
2 c. all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons cold unsalted butter, diced (1 1/2 sticks)
1/2 c. ice water
Onion Topping:
1 c. Gruyere cheese, shredded (4 ounces)
1 1/2 teaspoons fresh thyme, minced
2 teaspoons fresh chives, minced
1 1/4 pounds sweet onions, (about 3 medium onions)
1 tablespoon heavy cream
3 tablespoons unsalted butter, diced
1 teaspoon kosher salt
How to make French Onion Tart
Pastry:
Step 1: In a bowl of a food processor fitted with a steel blade, add the flour, salt, and sugar. Process for a couple of seconds to mix.
Step 2: To the food processor, add the butter and process for about 10 to 12 times until the butter is already the size of peas.
Step 3: Pour in the ice water down the feed tube while the motor is running, processing just until the dough begins to form.
Step 4: Onto a floured board, dump the dough, and quickly knead into a ball.
Step 5: Wrap the ball in plastic and place it in the fridge for at least an hour.
Ready the tart:
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Using parchment paper, line a sheet pan.
Step 3: Between two sheets of lightly floured wax paper, roll the dough slightly larger than 10 x 14-inch, then trim the edges with a ruler and a small knife.
Step 4: On the prepared sheet pan, transfer the dough and chill the fridge while you get the onions ready.
Step 5: Right to the edges sprinkle the rolled pastry with the cheese, then with thyme and chives.
Step 6: Peel the onions, slice in halves, then thinly slice into half-moons. Make sure to keep the moons intact. In diagonal lines on the pastry, place the onion half-moons, barely overlapping each piece. With cream, lightly brush the onions, dot with the butter, and season with salt.
Step 7: Place in the preheated oven and bake for about 40 minutes or until the tart is golden and brown. If the tart is getting too brown when baking, cover the edges with foil.
Step 8: Remove from the oven and allow the tart to cool for a bit before cutting into squares.
Step 9: Enjoy warm or at room temperature.
Notes:
You can make the dough in advance in the food processor and simply store it in the freezer until ready to use.
Unlike other onion tarts, this recipe does not require pre-cooking the onions. Just thinly slice the onions, arrange them into the prepared pan, sprinkle with grated cheese and herbs, then pop into the oven to bake until golden brown and caramelized.
Slice the tart into squares, strips, or wedges.
Tarts are ideal for parties as you can serve them either right out of the oven or at room temperature.
Nutrition Facts:
Amount Per Serving: Calories 345 | Fat 22g 34% | Saturated Fat 14g 88% | Cholesterol 59mg 20% | Sodium 443mg 19% | Potassium 142mg 4% | Carbohydrates 32g 11% | Fiber 2g 8% | Sugar 4g 4% | Protein 4g 8% | Vitamin A 710IU 14% | Vitamin C 5.6mg 7% | Calcium 27mg 3% | Iron 1.6mg 9%
Ingredients
- Pastry:
- 2 c. all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon sugar
- 12 tablespoons cold unsalted butter, diced (1 1/2 sticks)
- 1/2 c. ice water
- Onion Topping:
- 1 c. Gruyere cheese, shredded (4 ounces)
- 1 1/2 teaspoons fresh thyme, minced
- 2 teaspoons fresh chives, minced
- 1 1/4 pounds sweet onions, (about 3 medium onions)
- 1 tablespoon heavy cream
- 3 tablespoons unsalted butter, diced
- 1 teaspoon kosher salt
Instructions
Pastry:
Step 1: In a bowl of a food processor fitted with a steel blade, add the flour, salt, and sugar. Process for a couple of seconds to mix.
Step 2: To the food processor, add the butter and process for about 10 to 12 times until the butter is already the size of peas.
Step 3: Pour in the ice water down the feed tube while the motor is running, processing just until the dough begins to form.
Step 4: Onto a floured board, dump the dough, and quickly knead into a ball.
Step 5: Wrap the ball in plastic and place it in the fridge for at least an hour.
Ready the tart:
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Using parchment paper, line a sheet pan.
Step 3: Between two sheets of lightly floured wax paper, roll the dough slightly larger than 10 x 14-inch, then trim the edges with a ruler and a small knife.
Step 4: On the prepared sheet pan, transfer the dough and chill the fridge while you get the onions ready.
Step 5: Right to the edges sprinkle the rolled pastry with the cheese, then with thyme and chives.
Step 6: Peel the onions, slice in halves, then thinly slice into half-moons. Make sure to keep the moons intact. In diagonal lines on the pastry, place the onion half-moons, barely overlapping each piece. With cream, lightly brush the onions, dot with the butter, and season with salt.
Step 7: Place in the preheated oven and bake for about 40 minutes or until the tart is golden and brown. If the tart is getting too brown when baking, cover the edges with foil.
Step 8: Remove from the oven and allow the tart to cool for a bit before cutting into squares.
Step 9: Enjoy warm or at room temperature.
Notes
You can make the dough in advance in the food processor and simply store it in the freezer until ready to use. Unlike other onion tarts, this recipe does not require pre-cooking the onions. Just thinly slice the onions, arrange them into the prepared pan, sprinkle with grated cheese and herbs, then pop into the oven to bake until golden brown and caramelized. Slice the tart into squares, strips, or wedges. Tarts are ideal for parties as you can serve them either right out of the oven or at room temperature.
