Onion Tart Recipe

Name: Onion Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g (12 ounces/2 1/3 cups) plain (all-purpose) flour; 180 g (6 1/2 ounces) cold unsalted butter, chopped; 2 tablespoons cold water; 1 kg (2 pounds 4 ounces/about 6) brown onions, roughly chopped or sliced; 60 ml (1/4 cup) olive oil; 4 egg yolks; 250 ml (1 cup) pure cream (35% fat); Pinch of freshly grated nutmeg; Sea salt and freshly ground black pepper; 26-28 cm (10 1/4-11 inch) tart (flan) tin with a removable base

Servings: persons

1
To make the pastry, process the flour, butter and water together in a food processor for a few minutes until a rough dough forms. Remove, wrap in plastic wrap and refrigerate for 30 minutes.
2
Preheat the oven to 180u00b0C (350u00b0F/Gas 4).
3
Roll the dough out on a floured bench and gently press into the tin. Trim the pastry to fit and reserve the left-over pastry to patch any cracks.
4
To blind-bake the tart, line the pastry shell with foil and fill with baking weights or uncooked rice or beans. Bake until cooked, about 20 minutes. Remove the foil and weights and bake for an additional 15-20 minutes until lightly golden. If there are any cracks, patch with the left- over pastry.
5
While the tart shell is baking, prepare the filling.
6
In a large frying pan over low to medium heat, saute the onion in the oil until very soft and light brown. This may take up to an hour. Set aside to cool slightly. Beat the egg yolks with the cream. Add the nutmeg and season well with salt and pepper. Stir the onion through the cream mixture.
7
Carefully fill the pastry shell with the filling, place in the oven and bake for 40-45 minutes, or until the filling is set. Serve warm or at room temperature.

1232

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.
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 10 ingredients. The key ingredients include: 350 g (12 ounces/2 1/3 cups) plain (all-purpose) flour, 180 g (6 1/2 ounces) cold unsalted butter, chopped, 2 tablespoons cold water, 1 kg (2 pounds 4 ounces/about 6) brown onions, roughly chopped or sliced, 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