Savory Onion & Herb Tart with Creamy Cheese Filling (Print Version)
Flavorful onion and herb tart features a rich, creamy cheese filling in a golden crust. A delightful dish for any meal or gathering.
# Recipe Info:
Prep Time: 35 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 80 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: French
Dietary: Vegetarian
# Ingredients:
→ Golden Flaky Crust
01 -
1 1/2 cups all-purpose flour
02 -
1/2 tsp salt
03 -
1/2 cup (1 stick) unsalted butter, very cold and cubed
04 -
1 large egg yolk
05 -
1/4 cup ice water, plus more if needed
→ Sweet Caramelized Onion Core
06 -
3 large yellow onions (about 2 lbs), thinly sliced
07 -
2 tbsp olive oil
08 -
1 tbsp fresh thyme leaves, chopped
09 -
1 tsp fresh rosemary, finely chopped
→ Rich Herbaceous Custard
10 -
3 large eggs
11 -
1 cup heavy cream
12 -
1/2 cup whole milk
13 -
4 oz Gruyere cheese, shredded
14 -
2 oz Parmesan cheese, grated
15 -
1/4 tsp freshly grated nutmeg
16 -
Salt and freshly ground black pepper to taste
→ Finishing Flourish
17 -
2 tbsp fresh chives, finely chopped, for garnish
# Instructions:
01 -
In a large bowl, combine 1 1/2 cups all-purpose flour and 1/2 tsp salt. Cut in 1/2 cup (1 stick) very cold, cubed unsalted butter until pea-sized. Mix in 1 large egg yolk and 1/4 cup ice water until just combined. Form into a disc, wrap, and chill for 30 minutes.
02 -
Heat 2 tbsp olive oil in a large skillet over medium-low heat. Add 3 large yellow onions, thinly sliced, and cook slowly for 25-30 minutes, stirring occasionally, until deeply golden and sweet. Stir in 1 tbsp fresh thyme leaves and 1 tsp fresh rosemary. This forms the core of your Savory Onion & Herb Tart with Creamy Cheese Filling.
03 -
Preheat oven to 375°F. Roll out the chilled dough and fit into a 9-inch tart pan. Trim edges. Line with parchment paper, fill with pie weights, and blind bake for 15 minutes. Remove weights and parchment, then bake for another 5-7 minutes until lightly golden.
04 -
In a large bowl, whisk together 3 large eggs, 1 cup heavy cream, and 1/2 cup whole milk. Stir in 4 oz shredded Gruyere cheese, 2 oz grated Parmesan cheese, and 1/4 tsp freshly grated nutmeg. Season generously with salt and freshly ground black pepper to taste.
05 -
Spread the caramelized onions evenly over the blind-baked crust. Pour the creamy cheese filling over the onions. Carefully transfer the tart to the oven and bake for 30-35 minutes, or until the center is just set and the top is golden brown. This is key for a perfect Savory Onion & Herb Tart with Creamy Cheese Filling.
06 -
Remove the Savory Onion & Herb Tart with Creamy Cheese Filling from the oven. Let it cool on a wire rack for at least 15-20 minutes before slicing. Garnish with 2 tbsp fresh chives, finely chopped, just before serving for a fresh finish.
# Notes:
01 -
For an extra flaky crust, ensure your butter and water are *very* cold. Handle the dough as little as possible to prevent gluten development.
02 -
Don't rush the caramelization process for the onions; low and slow heat is essential for developing their deep, sweet flavor.
03 -
Leftover tart can be stored covered in the refrigerator for up to 3 days. Reheat gently in a 300°F oven until warmed through.
04 -
This tart is delicious served warm or at room temperature, making it perfect for brunch, lunch, or a light dinner with a side salad.
# Tools You'll Need:
01 -
9-inch tart pan
02 -
large skillet
03 -
mixing bowls
04 -
rolling pin
05 -
whisk
06 -
cheese grater
# Nutrition Facts (Per Serving):
Calories: 492 kcal
Total Fat: 36 g
Total Carbohydrate: 29 g
Protein: 14 g