Cheese and Onion Tart
8 servings
90 minutes
Onion and cheese tart is a refined and aromatic dish of European cuisine that combines a crispy base with a delicate filling. The origins of this recipe trace back to French gastronomy, where such pies are valued for their rich flavor and versatility. The flaky pastry envelops a tender filling of caramelized onions, eggs, cream, and fragrant cheese, creating a harmony of flavors—from the sweet notes of onion to the rich creamy aftertaste of cheese. This tart is perfect for both a light dinner and a festive table. It can be served warm or chilled, complemented by fresh salads and a glass of white wine.
1
Place flour, cold butter, and salt in a food processor bowl and chop until crumbly. Add cold water and mix until the dough forms a ball. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 10 minutes.
- Wheat flour: 250 g
- Butter: 125 g
- Salt: to taste
- Water: 4 tablespoons
2
Roll out the dough on a floured surface and place it in a 23 cm diameter mold. Place a sheet of parchment on top, add dry beans, and bake the base at 200C/180C with a fan for 15 minutes. Remove the parchment with the weight and bake for another 10 minutes.
3
Prepare the filling, sauté the onion in vegetable oil until golden for 10 minutes. Whisk the eggs with cream and season to taste.
- Onion: 2 heads
- Vegetable oil: 1 tablespoon
- Chicken egg: 2 pieces
- Cream 25%: 280 ml
4
Chop the cheese into small cubes (grate the parmesan if using) and place on the crust, add onion, and pour the mixture of eggs and cream. Reduce the oven temperature to 160C/140C with fan and bake for 40 minutes until golden.
- Cheese: 250 g