About the Recipe
A French onion tart is a savory dish made with a crispy tart shell that's filled with caramelized onions, Gruyere cheese, and a creamy custard-like mixture. The onions are cooked low and slow until they're perfectly caramelized and sweet, and the cheese adds a rich, nutty flavor that complements the onions perfectly.
The tart shell is made with a mixture of flour, butter, and water, which is rolled out into a thin layer and then baked until it's crispy and golden brown. The filling is then poured into the tart shell and baked until the custard is set and the cheese is melted and bubbly.
One of the best things about this dish is its versatility. It can be served as a main course, or as an appetizer. It's also a great dish to serve for brunch, or as a light lunch or dinner option. You can pair it with a side salad or some roasted vegetables for a complete meal.
Overall, a French onion tart is a delicious and satisfying dish that's perfect for any occasion. The combination of sweet caramelized onions, rich Gruyere cheese, and crispy tart shell make it a true culinary delight that's sure to impress your guests.
Ingredients
Ingredients
1 premade Pie dough sheet
2 medium Yellow onions
4 Tbsp Unsalted Butter, Softened
1/2 cup Beef stock
1/4 tsp Fish sauce
1/4 tsp Rice wine vinegar
1/4 tsp dried thyme
1 tsp Sugar
2-3 oz Gruyère cheese
2 Tbsp Dijon Mustard
Salt and Pepper
Preparation
Directions
Unroll pie crust. Place the skillet that you'll be using on the top of the crust and cut out a circle in the same shape and size of the skillet. Cut 3 two inch slits in the center of the dough and place in the refrigerator.
Adjust oven rack to middle position and preheat to 400°F (200°C). Remove onion skins and cut one onion in half, then cut each half in to four even pieces. Take the other onion, cut in half and then into thin slices.
In a small skillet, melt 2 tablespoon of butter over high heat until foaming. Add sliced onions, season lightly with sugar, salt and pepper and cook while stiring frequently. When onion begans to stick, add 2 tablespoons of water. Cook onions for about 15 minutes or until they are deep golden brown.
Add stock and bring to a simmer. Cook until it reduces and becomes thick. Stir in fish suace, vinegar, and thyme. Remove from heat, and set aside to cool.
Take the skillet that you use as a template and rub the soften but over the botton and sides of the skillet. Add the onion wedges into a tight circular pattern around the skillet.
Cook onions over a high heat and cook without stirring, until onions have softened and the butter and sugar have turned brown. Reduce heat to medium and add carmelized onions into the empty spaces between the onion wedges and cook for around 60 more seconds.
Turn off heat, and sprinkle Gruyere evenly over onions. Spread onions evenly over the dough and place over the onions. Make sure the edges are not touching the sides. Bake for about 30 minutes or until the crust is golden brown. Let cool for 5 minutes.
Place a large plate over the skillet, carefullt invert tart onto plate and let cool for 30 minutes