Caramelized Onion Tart

Course Appetizer, Main Course

Cuisine Southern

Keyword caramelized-onion-tart-recipe, onion-tart-recipe

Prep Time 20

Cook Time 30

Stand time 5

Total Time 55

Servings servings

Calories 408kcal

Ingredients

Crust:
1 1/2 cup all purpose flour
1/2 tsp salt
1/2 cup cold salted butter cubed
5-6 Tbsp ice cold water
Caramelized Onions:
4 Tbsp salted or unsalted butter
4 large Vidalia onions or yellow onions thinly sliced
1 tsp salt
1 tsp sugar
1/2 tsp black pepper
1 Tbsp fresh thyme leaves plus additional for garnishing
1 large garlic clove minced
2 Tbsp balsamic vinegar
2 cups shredded gruyere or white cheddar cheese
2 Tbsp chive and onion cream cheese softened
2 Tbsp Dijon mustard
1 large egg lightly beaten
2 Tbsp grated Parmesan cheese

Instructions

Crust: In a medium size mixing bowl, whisk together flour and salt. Using a pastry blender, cut the butter into the flour until the mixture is crumbly and the size of small peas. Drizzle in 5 tablespoons of water, stirring gently until everything is evenly moistened; add the final tablespoon of water if necessary to make a cohesive dough. Pat the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
Caramelized Onions: Heat the butter in a large pot set over medium heat. Add the onions, salt, sugar, pepper, garlic and thyme. Cook uncovered, stirring occasionally, until the onions cook down by half and are golden brown and tender, about 35-45 minutes. Add the balsamic vinegar and stir to combine cooking just until evaporated. Remove from the heat and let cool.
Assemble the Tart: Preheat the oven to 400°F line a large baking sheet with parchment, On a lightly floured work surface, roll the pie dough into a 12" circle. Trim edge lightly to make even, if needed. Transfer the dough to prepared parchment-lined baking sheet.
Mix together Dijon and cream cheese. Spread on pie dough, leaving a 2-inch border. Sprinkle with 1 cup shredded cheese.
Spoon cooled onions over cheese then sprinkle top with reserved 1 cup shredded cheese.
Gently fold the outer edges of the dough over the filling to create a freeform crust. Brush the dough on all sides with the beaten egg then sprinkle Parmesan all over onions and crust.
Bake for 30-40 minutes or until the dough is golden brown and set on the bottom.
Let stand for 5-10 minutes, then slice into wedges and serve garnished with fresh thyme.

Notes

Onions: You can make this caramelized onion tart using yellow onions or red onions. Keep in mind, when cooking the onions patience is key. Depending on how vigorously they cook it will change the amount of cooking time. Adjust according to the depth of color and flavor you desire.

Parmesan Cheese: You could use shredded Parmesan or finely grated Parmesan cheese for sprinkling on the crust.

Cheese: I prefer the nutty flavor of Gruyere cheese for this recipe. That being said, you could adapt the flavor using a sharp white cheddar cheese, swiss cheese or Asiago cheese. You could also use a cheese blend that you enjoy.

Pie Crust Shortcut: You could adapt this recipe using thawed puff pastry or two refrigerated crusts rolled together to form a thicker crust.

Fresh Herbs: You could use fresh parsley or fresh chives in place of thyme.

Pan Options: This tart is somewhat like a savory galette popularly made with sweet pie and fruit fillings. It’s a free form pie and doesn’t require a special pan to bake it. That being said, you could adapt this recipe using a 10-inch tart pan with a removable bottom, pie pan or 9x9-inch pan.

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