Onion Tart Recipe
I adore creating culinary delights from simple, everyday ingredients. My Onion Tart recipe exemplifies this notion.
It is one of my favorite things to prepare because I know the end result will impress everyone who takes a bite. Just as the tart’s name suggests, onions are the main ingredient.
However, what makes them take center stage (and shine) is that I have caramelized them. When onions are caramelized, their natural sugars are brought out and the savory flavor becomes almost sweet.
And sweet and savory are this dish’s calling cards. When I have prepared this recipe, I have used Thyme.
Fresh Thyme, I think, is a game changer and the secret to why my Onion Tart tastes the way it does. To introduce an additional touch of lavishness, I fold in heavy cream and a handful of Parmesan cheese, amping up the savoriness of the tart right at the end.
I mixed one beaten egg into the cream and cheese mixture to help bind the whole thing together and to ensure that the topping tastes just as good as it looks. Salt and freshly ground black pepper complete the seasoning.
I served the tart as an appetizer, but it would also be at home as part of a light lunch, perhaps alongside a dressed-up salad. It’s a winning combination of sweet, savory, and creamy that feels just slight enough to be elegant but also substantial enough to satisfy.
Ingredients
Puff Pastry:
Illumination, crispy; abundant in carbohydrates and fats.
Onions:
When caramelized, they are naturally sweet; they add depth of flavor.
Thyme Leaves:
Herb with an aroma; amplifies taste; contributes vigor.
Parmesan Cheese:
Flavorful; abundant in protein and calcium.
Heavy Cream:
Enriches and creams the tart.
Ingredient Quantities
“`html
- 1 sheet of puff pastry, thawed
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1 teaspoon sugar
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh thyme leaves
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
“`
Instructions
1. Warm your oven to 400°F (200°C), and prepare a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the thawed puff pastry to the smoothness where any folds or creases have disappeared. Then place it on the baking sheet you have prepared.
3. In a large skillet, melt the unsalted butter over medium heat. Add the onions, sliced thinly, and sauté until they are soft and translucent, about 15-20 minutes.
4. Over the onions, sprinkle the sugar. Slightly increase the heat and cook the onions until they caramelize, stirring frequently. Season to taste with salt and freshly ground black pepper.
5. After the onions are caramelized, combine them with the fresh thyme leaves and cook for one more minute, then take it off the heat.
6. In a small bowl, combine the heavy cream and grated Parmesan cheese, mixing until they are well combined.
7. Evenly distribute the caramelized onions all over the puff pastry, maintaining a 1-inch-wide border from the edges.
8. Evenly pour the mixture of cream and Parmesan over the onions.
9. To ensure a golden crust upon baking, brush the beaten egg onto the puff pastry’s edges.
10. In the preheated oven, bake for 20–25 minutes or until the edges of the pastry are puffed and a nice golden brown. Let the tart cool slightly before slicing it up and serving.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Large skillet
6. Knife
7. Cutting board
8. Spatula or wooden spoon
9. Measuring spoons
10. Small bowl
11. Whisk or fork
12. Pastry brush
FAQ
- Q: Can I use store-bought puff pastry for this tart?A: Indeed, the purchase of an already made puff pastry can be very convenient and is absolutely perfect for this recipe.
- Q: How do I prevent the onions from burning?Prepare the onions over medium-low heat. Stir them occasionally until they reach a nice, even caramelized state—without burning, of course.
- Q: Can I add other herbs to the tart?Absolutely! While thyme is a great choice, you can experiment with rosemary or chives for a different flavor.
- Q: Is it possible to make the tart in advance?Q: Is it possible to make the filling in advance?
A: Yes, fill ahead and chill. You can whip up the filling a day or two before and pop it in the fridge while it’s waiting to get into its crust.
- Q: What can I use instead of heavy cream?Half-and-half or whole milk can be used as substitutes, but they may lead to a slightly different texture.
- Q: How do I know when the tart is done baking?A: When the filling is set, and the pastry is golden brown and puffed, the tart is ready.
Substitutions and Variations
If you prefer not to use puff pastry, you may substitute a pie crust or phyllo dough.
Replace unsalted butter with olive oil or ghee.
Substitute shallots or leeks for large onions to achieve a more subtle flavor.
Substitute fresh thyme with dried thyme (using half the amount) or with rosemary.
Substitute heavy cream with crème fraîche or with full-fat Greek yogurt.