French Onion Tart (Print Version)
Ingredients:
01 -
2 cups all-purpose flour.
02 -
½ teaspoon kosher salt.
03 -
1 tablespoon sugar.
04 -
12 tablespoons cold unsalted butter, diced (1 ½ sticks).
05 -
½ cup ice water.
06 -
1 cup Gruyère cheese, shredded (4 oz).
07 -
1 ½ teaspoons fresh thyme, minced.
08 -
2 teaspoons fresh chives, minced.
09 -
1 ¼ lbs sweet onions (about 3 medium onions).
10 -
1 tablespoon heavy cream.
11 -
3 tablespoons unsalted butter, diced.
12 -
1 teaspoon kosher salt.
Instructions:
01 -
Combine the flour, kosher salt, and sugar in a food processor or a large bowl.
02 -
Add the diced butter and process until the mixture resembles coarse crumbs.
03 -
Gradually add the ice water, processing or mixing until the dough comes together.
04 -
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or freeze for later use.
05 -
Peel, halve, and very thinly slice the onions into half moons, keeping the moons intact.
06 -
Roll the dough into a 10 x 14 inch rectangle and place it on a parchment-lined sheet tray. Arrange the onion half moons on the pastry in diagonal lines, just barely overlapping.
07 -
Sprinkle the shredded Gruyère cheese right to the edges of the pastry, followed by the minced thyme and chives.
08 -
Brush the onions lightly with heavy cream.
09 -
Dot the top of the onions with the diced butter.
10 -
Sprinkle with kosher salt.
11 -
Bake the tart in a preheated oven at 400°F (200°C) for about 40 minutes, or until the tart is golden brown and the onions are fully cooked.
12 -
If the edges are getting too brown, cover them with foil during baking.
13 -
Let the tart cool slightly before cutting into squares, strips, or wedges. Serve warm or at room temperature.
Notes:
01 -
For a more intense flavor, caramelize the onions before arranging them on the pastry.
02 -
This tart pairs wonderfully with a simple side salad.