“Tarte aux oignons” is how the French refer to this classic onion tart and we’re so happy it’s made its way across the Atlantic for us to be able to share it with you! It’s one of those dishes that takes a little time to put together (which you can skip if you’re using a store-bought pie shell), but nothing is actually too difficult with this recipe and the results are outstanding.
Typically, white or yellow onions are used here, but we decided to try using red onions and were very happy with the final product. We love making this for brunch, as it’s easy to prep ahead of timeyou can freeze the dough and thaw it out whenever you want!and you just need to give the onions some time to sweat before putting it all back in the oven. Once you do all that, you’ve got a tasty tart that, if you don’t have too many people clamoring over it, you can have for leftovers the next day! Once you try this, you’ll be champing at the bit to make your next tart, it’s that good!
- 1 cup all-purpose flour, plus extra for dusting
- 1 stick (1/2 cup) cold unsalted butter, cubed
- 3-4 tablespoons ice water
- 1/4 teaspoon salt
- OR 1 package store-bought puff pastry dough
- 2 pounds red or yellow onions (about 4), chopped
- 3 eggs, beaten
- 1 cup Swiss cheese, grated
- 1/2 cup heavy whipping cream
- 2 tablespoons extra-virgin olive oil
- 1/8 teaspoon nutmeg
- kosher salt and freshly ground pepper, to taste
- For the tart shell: combine flour and salt in food processor and pulse together. Add cold, cubed butter and pulse until coarse and crumbly.
- Gradually add 3 tablespoons ice water and pulse 10-12 times, or until mixture begins to come together.
Note: if mixture is too dry, incrementally add remaining water.
- Turn dough out onto a clean surface and use your hands to knead it into a ball. Don’t over work the dough.
- Flatten dough into a disc, wrap tightly in plastic wrap and refrigerate for 20-25 minutes, or until chilled.
- Preheat oven to 400º F.
- Remove from fridge and roll out on a lightly floured surface, roll out into a 12 or 13-inch circle.
- Carefully transfer dough to a 9 or 10-inch pie pan and trim away excess dough.
- Take a fork and prick all over the bottom of the dough, then cover with a sheet of aluminum foil.
- Fill the shell with dried beans, place in the center of oven and bake for 10 minutes. Remove beans and foil and bake for another 7 minutes.
- Remove from oven and let cool. Turn oven temperature up to 425º F.
- In a large skillet or Dutch oven, heat olive oil over low heat and add onions and salt.
- Saute onions, covered, for 30-35 minutes, or until softened and caramelized. Stirring frequently so they don’t burn.
- Take onions off heat and let cool several minutes.
- In a large bowl, combine heavy cream with beaten eggs. Stir in onions and Swiss cheese, and season with salt, pepper and nutmeg.
- Pour mixture out into pie shell and smooth over the top.
- Place in oven and bake for 10 minutes, then reduce heat to 375º F and bake for another 30 minutes, or until golden brown and just set.
- Remove from oven and let cool 5 minutes before serving.
Note: can also be served chilled or at room temperature.
Optional: instead of making your shell from scratch, your can use a rolled out a sheet of puff pastry. For baking, follow packaging directions.
Recipe adapted from Panning The Globe