Three-Onion Tart with Taleggio Recipe

Name: Three-Onion Tart with Taleggio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 cups all purpose flour; 1/4 teaspoon salt; 1 large egg, beaten to blend; 1 1/2 tablespoons olive oil; 6 tablespoons (3/4 stick) unsalted butter, melted, cooled; 1/3 cup cold milk; 3 1/2 cups thinly sliced leeks (white and pale green parts only; about 2 medium); 3 tablespoons extra-virgin olive oil; 1 large red onion, thinly sliced; 1 cup sliced green onions; 1 large egg, beaten to blend; 8 ounces Taleggio cheese, cut into small pieces; 2 tablespoons grated Parmesan cheese

Servings: persons

2 3/4 cups all purpose flour
1/4 teaspoon salt
1 large egg, beaten to blend
1 1/2 tablespoons olive oil
6 tablespoons (3/4 stick) unsalted butter, melted, cooled
1/3 cup cold milk
3 1/2 cups thinly sliced leeks (white and pale green parts only; about 2 medium)
3 tablespoons extra-virgin olive oil
1 large red onion, thinly sliced
1 cup sliced green onions
1 large egg, beaten to blend
8 ounces Taleggio cheese, cut into small pieces
2 tablespoons grated Parmesan cheese

1
Mix flour and salt in large bowl.
2
Make well in center of flour mixture.
3
Add egg and oil to well.
4
Pour melted butter and milk into well.
5
Mix ingredients in well, gradually incorporating flour until dough forms.
6
Turn dough out onto floured surface and knead until smooth, about 10 minutes.
7
Form into ball.
8
Wrap in kitchen towel; let stand at room temperature 2 hours.
9
Combine leeks and oil in large nonstick skillet.
10
Cover and cook over medium-low heat until leeks are tender but not brown, stirring frequently, about 15 minutes.
11
Stir in red onion and green onions.
12
Saute uncovered until all onions are very tender, about 25 minutes longer.
13
Season with salt and pepper.
14
Cool.
15
Mix in egg, then Taleggio cheese.
16
Preheat oven to 375F.
17
Roll out dough on floured surface, forming 13-inch round.
18
Transfer to large rimless baking sheet.
19
Fold outer 1 inch of dough over, forming double-thick rim.
20
Spread topping evenly over crust.
21
Bake tart 10 minutes.
22
Sprinkle Parmesan over.
23
Bake until crust is golden, about 15 minutes longer.
24
Cut into wedges.

978

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.

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 13 ingredients. The key ingredients include: 2 3/4 cups all purpose flour, 1/4 teaspoon salt, 1 large egg, beaten to blend, 1 1/2 tablespoons olive oil, and more.

Yes, Three-Onion Tart with Taleggio 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!

Three-Onion Tart with Taleggio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions