Tarte à l’Oignon is a classic French dish that elevates the humble onion to new heights of deliciousness. This savory tart combines sweet caramelized onions with a creamy, custard-like filling, all baked in a flaky, buttery crust. It’s a perfect blend of sweetness and savory flavors, making it an ideal starter for a dinner party or a comforting main for a cozy night in. Tarte à l’Oignon is a testament to the simplicity and elegance of French country cuisine, offering a warm and satisfying meal that’s sure to please any palate. Relish the rustic charm and rich flavors of this beloved onion tart, a dish that truly celebrates the joy of French cooking.
AuthorJulia ForesekCategoryAppetizers & Starters, Baking & Pastries, FrenchDifficultyIntermediatePrepare the Pastry:
Combine flour and salt in a large bowl. Add the butter and use a pastry blender or fingers to mix until the mixture resembles coarse crumbs.
Gradually add ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and chill for at least 1 hour.
Pre-bake the Crust:
Preheat the oven to 375°F (190°C).
Roll out the dough to fit a 9-inch (23 cm) tart pan. Press the dough into the pan, trim the excess, and prick the bottom with a fork.
Line with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, remove weights and paper, and bake for another 10 minutes until lightly golden.
Prepare the Filling:
In a large skillet, heat butter and oil over medium heat. Add onions, sugar, and salt. Cook, stirring occasionally, until onions are caramelized, about 30-40 minutes. Stir in thyme.
Assemble the Tart:
Spread the caramelized onions evenly over the pre-baked crust.
In a bowl, whisk together eggs, cream, salt, and pepper. Pour this mixture over the onions. Sprinkle with cheese if using.
Bake:
Bake at 375°F (190°C) for 25-30 minutes, or until the custard is set and the top is golden brown.
Serve:
Let the tart cool slightly before slicing. Serve warm or at room temperature.
Ingredients
Directions
Prepare the Pastry:
Combine flour and salt in a large bowl. Add the butter and use a pastry blender or fingers to mix until the mixture resembles coarse crumbs.
Gradually add ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and chill for at least 1 hour.
Pre-bake the Crust:
Preheat the oven to 375°F (190°C).
Roll out the dough to fit a 9-inch (23 cm) tart pan. Press the dough into the pan, trim the excess, and prick the bottom with a fork.
Line with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, remove weights and paper, and bake for another 10 minutes until lightly golden.
Prepare the Filling:
In a large skillet, heat butter and oil over medium heat. Add onions, sugar, and salt. Cook, stirring occasionally, until onions are caramelized, about 30-40 minutes. Stir in thyme.
Assemble the Tart:
Spread the caramelized onions evenly over the pre-baked crust.
In a bowl, whisk together eggs, cream, salt, and pepper. Pour this mixture over the onions. Sprinkle with cheese if using.
Bake:
Bake at 375°F (190°C) for 25-30 minutes, or until the custard is set and the top is golden brown.
Serve:
Let the tart cool slightly before slicing. Serve warm or at room temperature.
Notes
Perfect Wine Pairing:
- Alsace Riesling: The crisp acidity and citrus notes of an Alsace Riesling can cut through the tart’s richness while complementing the sweetness of the caramelized onions.
- Alternative: A Chardonnay with subtle oakiness or a light-bodied Pinot Noir can pair well, balancing the tart’s savory flavors.
