Alsatian Onion Tart
This savory tart features a rich, custardy filling of caramelized onions nestled in a flaky pastry crust. It's a classic French appetizer or light meal, perfect for sharing.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 544 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
crust
- 250 gall-purpose flour
- 125 gunsalted butter, cold, cubed
- 60 mlcold water
- 0.5 tspsalt
filling
- 1,000 gyellow onion, thinly sliced
- 30 gunsalted butter
- 200 mlheavy cream
- 2 pcsegg, large
- 0.25 tspnutmeg, grated
- 0.75 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
rolling pin · tart pan · large pan · plastic wrap · large bowl · medium bowl · whisk · pastry blender
The method
Step by step
- 1
Combine the all-purpose flour and salt in a large bowl for the crust.
About 1 min
- 2
Cut the cold, cubed unsalted butter into the flour mixture using your fingertips or a pastry blender until pea-sized crumbs form.
About 5 min
Cook’s note: Work quickly to keep the butter cold, which helps create a flaky crust.
- 3
Gradually add the cold water, mixing until the dough just comes together.
About 2 min
Cook’s note: Do not overmix; stop as soon as the dough forms a ball.
- 4
Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
- 5
Melt the unsalted butter in a large pan or Dutch oven over medium-low heat.
About 2 min
- 6
Add the thinly sliced yellow onion and a pinch of salt, then cook slowly, stirring occasionally, for 25-30 minutes until deeply caramelized and soft.
About 25 min
Cook’s note: Cooking the onions slowly over low heat is crucial for developing their sweetness and rich flavor.
- 7
Remove the caramelized onions from the heat and set aside to cool slightly.
About 5 min
- 8
Preheat your oven to 190°C (375°F).
About 10 min
- 9
On a lightly floured surface, roll out the chilled dough into a 30 cm (12-inch) circle.
About 3 min
- 10
Carefully transfer the dough to a 24 cm (9.5-inch) tart pan with a removable bottom, pressing it gently into the sides.
About 2 min
- 11
Trim any excess dough from the edges.
About 1 min
- 12
In a medium bowl, whisk together the heavy cream, eggs, nutmeg, salt, and black pepper.
About 2 min
- 13
Spread the cooled caramelized onions evenly over the bottom of the tart crust.
About 1 min
- 14
Pour the cream mixture over the onions.
About 1 min
- 15
Bake for 35-45 minutes, or until the tart is golden brown and the filling is set.
About 45 min
Cook’s note: The center should be firm when gently jiggled.
- 16
Let the tart rest for at least 15 minutes before slicing and serving.
About 15 min
Cook’s note: This allows the filling to fully set and makes for cleaner slices.
Per serving
Nutrition
- Calories
- 543.5kcal
- Protein
- 9.1g
- Carbs
- 48g
- Fat
- 35.7g
- Fibre
- 4g
- Sugar
- 8.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover tart loosely covered in the refrigerator.
Reheat slices in a preheated oven at 160°C (325°F) until warmed through, or eat at room temperature.
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