Onion Tart Recipe

Name: Onion Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (.25 ounce) package active dry yeast; 1 pinch white sugar; 1/2 cup warm water; 1 egg, at room temperature; 3 tablespoons butter, at room temperature; 2 1/2 cups all-purpose flour; 1 teaspoon salt; 2 teaspoons lemon zest; 1/2 teaspoon vegetable oil; 1/2 red onion, sliced; 1 cup shredded Gouda cheese; 1/2 cup grated Parmesan cheese; 2 jarred roasted piquillo peppers, diced; 1/4 teaspoon ground black pepper to taste; 2 eggs; 1 1/2 cups heavy cream; 1/4 teaspoon stone-ground mustard

Servings: persons

1 (.25 ounce) package active dry yeast
1 pinch white sugar
1/2 cup warm water
1 egg, at room temperature
3 tablespoons butter, at room temperature
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons lemon zest
1/2 teaspoon vegetable oil
1/2 red onion, sliced
1 cup shredded Gouda cheese
1/2 cup grated Parmesan cheese
2 jarred roasted piquillo peppers, diced
1/4 teaspoon ground black pepper to taste
2 eggs
1 1/2 cups heavy cream
1/4 teaspoon stone-ground mustard

1
Sprinkle the yeast and sugar over 1/2 cup of warm water in a large bowl.
2
The water should be no more than 100 degrees F (40 degrees C).
3
Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
4
Beat in 1 egg and butter.
5
Gently stir in the flour, salt, and lemon zest until the dough has pulled together.
6
Gather the dough into a ball, then place in a lightly oiled bowl.
7
Turn dough ball to coat with oil.
8
Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
9
Punch down the dough, and place in a 10-inch tart pan with a removable bottom.
10
Spread dough out from the center using fingers.
11
The dough should be thinner in the center and thicker at the edges.
12
Chill in the refrigerator for 20 minutes.
13
Preheat an oven to 350 degrees F (175 degrees C).
14
Heat the vegetable oil in a skillet over medium heat.
15
Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
16
Sprinkle chilled tart shell with Gouda and Parmesan cheeses.
17
Arrange the cooked onion and piquillo peppers decoratively over the cheese.
18
Beat 2 eggs and heavy cream with the mustard in a bowl; pour egg mixture over the onion and cheese.
19
Bake in the preheated oven until the crust is golden brown and the custard has set, 30 to 45 minutes.

1055

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (.25 ounce) package active dry yeast, 1 pinch white sugar, 1/2 cup warm water, 1 egg, at room temperature, and more.

Yes, Onion Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Onion Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions