A savory tart made with caramelized onions and Gruyère cheese, all nestled in a flaky pastry crust. Perfect as a light lunch or as a starter for a dinner party.
Prep 20 min · Cook 45 min · Serves 6-8
Ingredients
Pie crust1(for a 9-inch (23-cm) pie crust, homemade or store-bought)
Onions2 medium(thinly sliced)
Butter2 tbsp · 30 g
Salt¼ tsp · 1 g
Sugar¼ tsp · 1 g
Eggs3 large
Heavy cream1 cup · 250 ml
Gruyère cheese1 cup · 100 g(grated)
Instructions
Preheat your oven to 350°F (180°C).
Roll out the pie crust and press it into a 9-inch (23-cm) tart pan with a removable bottom. Trim the excess crust and prick the bottom of the crust with a fork.
In a large frying pan, melt the butter over medium heat. Add the sliced onions and cook, stirring frequently, until they are soft and caramelized, about 20 minutes. Season with salt and sugar.
In a large mixing bowl, whisk together the eggs and heavy cream. Stir in the grated Gruyère cheese.
Spread the caramelized onions evenly over the pie crust. Pour the egg mixture over the onions.
Bake the tart for 35–40 minutes, or until the top is golden brown and the filling is set.
Let the tart cool in the pan for a few minutes before removing it to a wire rack to cool completely.
The whole house knew this tart was coming long before it reached the table, once the onions started going soft and sweet in the pan. That slow smell was the recipe as much as anything written down here.
The Chef's Touch Serve the tarte à l'oignon warm or at room temperature, accompanied by a side of salad or a bowl of soup. It can also be served as a starter for a dinner party, accompanied by a glass of white wine. For a variation on the recipe, try using a different type of cheese or adding in some chopped cured meat such as bacon or prosciutto.
