French Onion Tart
I enjoyed this French Onion Tart at Club 55, and it's a staple on their menu! While they don’t use puff pastry, I found it faster and just as delicious. The shallots add a nice sweetness, making this a real treat of a tart! The key is to properly caramelise the onions, which takes a bit of time, but after that, it’s very quick. I recommend serving it with a French mustard dressing salad. I hope you’ve enjoyed this slightly less French (at times) series. Bon Weekend!
Ingredients:
Serves: 6 chunky slices
For the Tart:
230g fresh puff pastry (I used ready-rolled)
Caramelized Onions:
800g onions (2 white onions + 5 shallots), finely sliced with a mandoline
5 tbsp olive oil
15g unsalted butter
For the Filling:
3 medium eggs
250ml double cream
65g parmesan, grated
Lots of black pepper and a good pinch of salt
Instructions:
Caramelize the Onions: Set a large saucepan over medium heat and add 3 tablespoons of olive oil. Add in the sliced onions and simmer gently for 15 minutes, stirring occasionally. Then add the butter and cook for another 15 minutes until caramelized. You can add more oil if needed.
Prepare the Pastry Base: While the onions are cooking, start on the tart base. Preheat your oven to 200°C (390°F). Grease and flour a 9-inch tart dish. Lay out the puff pastry so it fits into the dish. Gently prick the pastry all over with a fork, then place baking paper over it, followed by baking beans (or uncooked rice). Beat one of the eggs and lightly brush the edges of the pastry with the egg. Keep the remaining egg for later. Blind bake the pastry in the middle of the oven for 15 minutes. Carefully remove the baking beans and paper, then bake for another 3 minutes. Reduce the oven temperature to 190°C (375°F).
Prepare the Filling: In a large bowl, add the remaining egg, the other two eggs, double cream, and grated parmesan. Whisk together until well combined. When the onions are ready, stir them into the egg mixture. Season with salt and lots of black pepper.
Assemble and Bake: Pour the filling into the pastry case and bake for 30 minutes, or until golden on top.
Serve: Enjoy the tart straight away or serve it cold. It pairs perfectly with a French mustard dressing salad.
This French Onion Tart is a wonderful weekend treat, combining the rich flavours of caramelised onions and a creamy, cheesy filling. It’s quick, easy, and sure to impress! Bon appétit!
Looking for more seasonal tart recipes? Why not try my Tomato & Goat’s Cheese Tart With Herbes de Provence Butter.