This onion French tart is divine. Prepare it for you, for your friends for dinner… for any reason you won’t regret doing it.
The first time I prepared this onion French tart I thought it was going to be one of those “wrong” recipes. Its dough is a little sticky and I thought it wouldn’t even reach the table. But instead, it came out as one of the tastiest savory pies.
At first, I was attracted by its beauty (yes, I repeat it often: I do like good food, even more if it is beautiful) and I took special care in slicing the onions to have the diagonal design. But, believe me, if you don’t care that much, it doesn’t change the wonderful taste you will feel from the first bite.
This onion French tart can be served warm or at room temperature. I often prefer it at room temperature – both because I like to put everything at the table and sit with the others and because it is really good at room temperature.
I have found this delicacy at WhatShouldIMakeFor blog.
A vous! Bon appètit!
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 Tbsp sugar
- 12 Tbsp cold unsalted butter in small cubes
- 1/2 cup ice water
- 120g / 4 oz gruyere cheese (or similar)
- 1 1/2 tsp fresh thyme
- 2 tsp chives (better if fresh, otherwise dried one)
- 3 big golden onions (or 3 medium) cut in half-moons
- 1 Tbsp heavy cream
- 3 Tbsp unsalted butter
- 1 tsp salt
- Put flour, salt and sugar into your food processor and pulse to mix them together.
- Add butter cut in small cubes and pulse a few seconds until the mixture is crumbled.
- While pulsing add water and pulse a couple of times more until the dough becomes one.
- Transfer the dough to a floured surface (or even a big bowl9 and form a ball. Cover with plastic wrap and put in the fridge for 1 hour.
- Preheat the oven 200°C/400°F.
- Roll the dough on a floured surface forming a rectangle of about 10 x 14 in. Use a pizza cutter to trim the edges.
- Cover an oven flat pan with parchment paper and set the dough there. Put into the fridge while you prepare the onions.
- Peel the onions and cut them in half lengthwise. Take each half and put it on a cutter with the cut part facing down. Cut the half onion in thin slices keeping them entire.
- Take the dough and spread the cheese all over it, including the borders.
- Spread thyme and chives.
- Place the onion slices, lightly overlapping them, creating a diagonal design.
- Brush them with cream, spread some butter chunks here and there and salt.
- Bake for 40 min or until it is golden. Cover the borders with foil if they should become too brown (I never did that).
- Let it cool a bit before cutting it in squares or slices.
- Serve warm or at room temperature.