Onion Tart

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  • Level: Intermediate
  • Total: 2 hr 10 min
  • Prep: 25 min
  • Inactive: 30 min
  • Cook: 1 hr 15 min
  • Yield: 6 servings
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Ingredients

12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces, plus more for tart pan

2 cups all-purpose flour, plus more for dusting

1 1/2 teaspoons salt

1/2 cup ice water

1 1/2 pounds onions, finely chopped

1 large egg, lightly beaten

1/2 cup heavy cream

1/4 teaspoon freshly ground black pepper

Pinch of freshly grated nutmeg

1/4 cup grated freshly grated Parmesan or Swiss cheese

Directions

  1. Butter a 10-inch tart pan with removable bottom; set aside.
  2. Prepare the crust: In a medium bowl, combine flour and 1/2 teaspoon salt. Add 8 tablespoons (1 stick) chilled butter, and combine with fingers or a pastry blender until it has the texture of coarse meal. Add 1/2 cup ice water, and stir just until a dough forms. Form into a disk, and wrap in plastic wrap. Chill for at least 15 minutes.
  3. Heat oven to 375 degrees. On a lightly floured surface, roll out dough to 1/8-inch-thick round. Fit dough into prepared tart pan; trim excess. Line with a parchment paper round, and fill with pie weights. Chill for 15 minutes. Transfer to oven, and bake for 15 minutes. Remove pie weights and parchment paper. Bake for 5 minutes more. Remove from oven, and set aside.
  4. In a large skillet, heat remaining 4 tablespoons butter. Add onions, and cook, stirring frequently, until slightly browned and softened, about 15 minutes. Remove from heat. In a small bowl, combine beaten egg, cream, remaining 1 teaspoon salt, pepper, and nutmeg. Stir in onions.
  5. Sprinkle baked tart shell with cheese. Spread onion mixture evenly over cheese. Bake until set, 35 to 40 minutes. Serve immediately.