Caramelised Onion Tart
Delight your taste buds with this elegant Caramelised Onion Tart, a perfect balance of sweet, savory, and buttery goodness. Featuring a flaky homemade pastry crust, this tart is generously layered with golden, slow-cooked caramelised onions enhanced by a hint of balsamic vinegar, brown sugar, and fresh thyme. Topped with creamy crème fraîche and nutty Gruyère cheese, it bakes to perfection for a golden, bubbly finish. Whether you're hosting a sophisticated brunch or craving a comforting yet refined dinner, this tart is an irresistible crowd-pleaser. Simple ingredients, bold flavors, and a rich, caramelized twist make every bite unforgettable. Perfect for entertaining or a cozy night in, this easy yet stylish recipe is sure to impress!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter
- 3 tablespoons cold water
- 2 tablespoons olive oil
- 4 medium onions (thinly sliced)
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams crème fraîche
- 100 grams grated Gruyère cheese
- 1 unit egg yolk
Instructions
Preheat your oven to 190°C (375°F).
To make the crust, combine the all-purpose flour and a pinch of salt in a bowl. Add the unsalted butter, and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs.
Stir in the cold water, one tablespoon at a time, until the dough comes together. Form it into a disc, wrap in cling film, and refrigerate for 15 minutes.
While the dough chills, heat the olive oil in a large pan over medium heat. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until softened and golden brown.
Stir in the balsamic vinegar, brown sugar, thyme leaves, salt, and black pepper. Cook for another 2-3 minutes until the onions are glossy and caramelised. Remove from heat and set aside to cool slightly.
Roll out the chilled dough on a floured surface to fit a 9-inch tart tin. Transfer the dough to the tin and press it into the edges. Trim any excess dough.
Prick the base of the pastry with a fork, line it with baking parchment, and fill with baking beans or rice. Blind bake for 10 minutes, then remove the parchment and beans, and bake for another 5 minutes.
Allow the crust to cool slightly. Spread the crème fraîche evenly over the base of the tart.
Top with the caramelised onions and sprinkle with the grated Gruyère cheese.
In a small bowl, beat the egg yolk and brush it over the edges of the tart crust for a golden finish.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly, and the crust is golden brown.
Remove from the oven and let cool for 5 minutes before serving. Slice into portions and enjoy!
Nutrition Facts
Calories |
2768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.7 g | 247% | |
| Saturated Fat | 103.1 g | 515% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 3119 mg | 136% | |
| Total Carbohydrate | 206.2 g | 75% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 32.3 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1106 mg | 85% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1077 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
