Vidalia Onion Sweet Tart
Delight your taste buds with the irresistible Vidalia Onion Sweet Tart, a savory-sweet masterpiece that showcases the natural sweetness of caramelized Vidalia onions. Nestled in a buttery, flaky homemade crust, this tart is filled with a luscious mixture of creamy eggs, a hint of honey, fresh thyme, and optional Gruyere cheese for an extra layer of indulgence. Perfectly balanced with a golden crust and velvety filling, this recipe is an elegant option for brunch, lunch, or a light dinner. Serve it warm or at room temperature, and pair it with a crisp green salad for a complete and satisfying meal. Easy enough for weekday baking yet impressive enough for entertaining, the Vidalia Onion Sweet Tart is guaranteed to become a new favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsalted butter, cold and cubed
- 0.25 teaspoons Salt
- 3 tablespoons Ice water
- 3 medium Vidalia onions, thinly sliced
- 1 tablespoon Olive oil
- 0.5 cups Heavy cream
- 2 large Eggs
- 1 tablespoon Honey
- 1 teaspoon Thyme leaves, fresh
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 0.5 cups Grated Gruyere cheese (optional)
Instructions
In a large bowl, combine the flour and salt for the pastry. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough just comes together. Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sliced Vidalia onions and a pinch of salt. Cook, stirring frequently, for 20-25 minutes or until the onions are caramelized and golden brown. Remove from heat and let cool slightly.
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface into a round large enough to fit a 9-inch tart pan. Transfer the dough to the pan, pressing it into the edges and trimming any excess. Prick the base with a fork to prevent puffing.
Blind bake the tart crust: Line the dough with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Bake for another 5 minutes until the crust starts to turn golden. Set aside.
In a medium bowl, whisk together the heavy cream, eggs, honey, thyme, salt, and black pepper until well combined. Stir in the caramelized onions and grated Gruyere cheese, if using.
Pour the filling into the pre-baked tart shell, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until the filling is set and lightly golden on top.
Allow the tart to cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 346 mg | 15% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 6.8 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 130 mg | 10% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 175 mg | 4% | |
*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.
