Vidalia Onion Tart
Indulge in the rich, savory elegance of this Vidalia Onion Tart, a crowd-pleasing dish that’s perfect for brunch, lunch, or as an appetizer. This recipe features sweet, caramelized Vidalia onions nestled in a buttery, flaky homemade crust, balancing a harmony of textures and flavors. The filling combines velvety heavy cream, farm-fresh eggs, and an irresistible blend of Parmesan and Gruyère cheeses, all seasoned with fresh thyme for a herbaceous finish. Baked to golden perfection, each slice of this tart showcases the natural sweetness of Vidalia onions, elevated by the creamy, cheesy filling and the crisp crust. Serve this tart warm or at room temperature for a delicious centerpiece at any gathering. Ideal for entertaining, this dish is a refined take on comfort food that brings gourmet flair to your table.
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Recipe Information
Ingredients
- 3 large Vidalia onions
- 2 tablespoons unsalted butter
- 1 teaspoon granulated sugar
- 1.25 cups all-purpose flour
- 8 tablespoons unsalted butter (for crust)
- 0.25 teaspoons salt (for crust)
- 3 tablespoons ice water
- 0.75 cup heavy cream
- 2 large eggs
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Gruyère cheese, grated
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
To prepare the crust, combine the all-purpose flour and 1/4 teaspoon of salt in a mixing bowl. Cut in 8 tablespoons of cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Slowly add the ice water, 1 tablespoon at a time, mixing gently until the dough holds together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 20 minutes.
While the crust chills, slice the Vidalia onions into thin rings.
Heat 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the onions, 1 teaspoon of sugar, and a pinch of salt. Cook, stirring occasionally, until the onions are caramelized and golden brown (about 25-30 minutes). Set aside to cool.
On a lightly floured surface, roll the chilled dough out into a 12-inch circle. Fit the dough into a 9-inch tart pan with a removable bottom, trimming any excess overhang. Prick the bottom of the dough all over with a fork.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes. Set the crust aside to cool slightly.
In a mixing bowl, whisk together the heavy cream, eggs, Parmesan cheese, Gruyère cheese, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Spread the caramelized onions evenly over the partially baked tart crust. Pour the cream and cheese mixture over the onions, spreading evenly.
Bake the tart in the preheated oven for 25-30 minutes, or until the filling is set and the top is lightly golden.
Remove the tart from the oven and allow it to cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.5 g | 281% | |
| Saturated Fat | 131.2 g | 656% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 947 mg | 316% | |
| Sodium | 3049 mg | 133% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 34.8 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 1256 mg | 97% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1260 mg | 27% | |
*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.
