Onion Tart
This onion tart features a buttery garlic crust, sweet caramelized onions, and tangy goat cheese. It's easy to make and perfect for holiday brunch or a weeknight dinner.
Servings: 8 slices
Calories: 355kcal
Equipment
- Tart Pan
- Food Processor
- Pie Weights
Ingredients
Tart Crust
- 1 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ½ cup unsalted butter cold
- 1 large egg yolk
- 2 teaspoons heavy cream
Filling
- 2 Tablespoons unsalted butter
- 1 large red onion thickly sliced
- 4 ounces goat cheese
- 3 large eggs
- ½ cup whole milk
- ½ cup heavy cream
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- balsamic glaze for garnish
- fresh thyme for garnish
Instructions
- For the tart crust: Place the flour and seasonings in the bowl of a food processor. Add the butter and pulse together until the mixture resembles course meal. Add the egg yolk and cream, pulsing until the dough starts to come together in a ball– it should pull away cleanly from the sides. Wrap the dough tightly in plastic wrap and chill for 1 hour. (While the dough chills, begin the filling).
- Melt the butter in a large skillet (10-inch or larger) over medium heat. Add the onions and cook for 15-20 minutes, flipping halfway, until the onions are softened and lightly browned. Set side to finish the filling in step 5).
- Pre-heat the oven to 375ºF. Once the tart dough has chilled, roll the dough out on a lightly floured surface until it's an inch wider than your tart pan. (Most tart pans are 9.5-10 inches, so you'll want the dough to be 10.5-11 inches).
- Press the dough gently into the pan, making sure the dough is tightly packed into the edges of the pan, and trim away the excess. Pierce the dough all over gently with a fork. Lay a piece of parchment paper over the tart dough and add pie weights (see recipe notes for other options). Par-bake for 20 minutes until just set. Remove the tart from the oven, carefully lift the parchment paper with pie weights and set aside.
- Crumble the goat cheese and place evenly over the bottom of the par-baked crust. Then, arrange the onion slices on top.
- Whisk the the eggs, milk, cream, salt, garlic powder, and pepper in a large bowl, preferably with a spouted edge for easy pouring, and whisk to until combined. Carefully pour the custard around the onions– it's OK if some gets on top on the onions. (Keeping it around the sides will allow the onions to stand out).
- Bake at 375ºF until set, about 28-30 minutes. Begin checking at 25 minutes. If the top or edges begin to brown too much, use a pie crust shield or carefully tend aluminum foil on top.
- Remove from the oven and garnish with a drizzle of balsamic glaze and a sprinkle of fresh thyme.
Notes
- Make Ahead Instructions: the tart can be made up to a day before serving, cover and store in the refrigerator. The tart can be served cold, at room temperature or warmed (cover with foil and reheat at 300°F for 10-20 minutes).
- Milk & Heavy Cream: 2% or whole milk can be used. The heavy cream should have at least a 36% fat content.
- Onions: red, yellow or white onions can be used, just be sure to slice them thickly.
Nutrition
Calories: 355kcal | Carbohydrates: 21g | Protein: 9g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 602mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 985IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg