Name: Golden Sweet Onion Tart with Gruyere and Herbs
Prep time: 1 h 20 min
Cook time: 40 min
Total time: 2 h
Ingredients: For the Pastry:; 2 cups all-purpose flour; ½ tsp kosher salt; 1 tbsp sugar; 12 tbsp cold unsalted butter, diced; ½ cup ice water; For the Topping:; 1¼ lbs sweet onions (about 3 medium), thinly sliced; 1 cup shredded Gruyère cheese; 3 tbsp unsalted butter, diced; 1½ tsp fresh thyme, minced; 2 tsp fresh chives, minced; 1 tbsp heavy cream; 1 tsp kosher salt

Description

This delightful tart features a buttery, flaky crust filled with sweet, caramelized onions and rich Gruyere cheese, enhanced by the fresh flavors of thyme and chives.

Ingredients

Scale

For the Pastry:
2 cups all-purpose flour
½ tsp kosher salt
1 tbsp sugar
12 tbsp cold unsalted butter, diced
½ cup ice water

For the Topping:
1¼ lbs sweet onions (about 3 medium), thinly sliced
1 cup shredded Gruyère cheese
3 tbsp unsalted butter, diced
1½ tsp fresh thyme, minced
2 tsp fresh chives, minced
1 tbsp heavy cream
1 tsp kosher salt

Instructions

Begin by preparing the tart dough. In a food processor, combine the all-purpose flour, sugar, and kosher salt, pulsing them together until well mixed. Next, add the cold, diced unsalted butter into the processor. Pulse it in until the butter pieces reach a pea-size texture, which is crucial for creating that dreamy, flaky crust. Slowly drizzle the ice water while pulsing the mixture, stopping when the dough begins to come together.
Take the dough out and shape it into a ball. Wrap it tightly in plastic wrap and let it chill in the refrigerator for an hour.
Once the dough has chilled, preheat your oven to 400°F (200°C) and prepare your baking pan. Line a sheet pan with parchment paper. Roll out the dough on a floured surface between two sheets of wax paper until it’s slightly larger than your tart pan. Chill again for about 15 minutes.
With your tart shell ready, fill it with the Gruyère cheese, minced thyme, and chives. Layer the thinly sliced sweet onions on top. Brush lightly with heavy cream, dot with diced butter, and sprinkle kosher salt.
Bake for approximately 40 minutes or until the onions are tender and the crust is golden brown. Let cool before slicing.

Notes

For an extra flaky crust, consider freezing the butter before dicing it and using cold utensils while working with the dough.

Prep Time: 1 hour 20 minutes (including chilling time)
Cook Time: 40 minutes
Category: Main Course

Nutrition

Calories: 320 kcal
Sodium: 420 mg
Protein: 7 g