Savory Onion Tart (Print Version)
# Ingredients:
01 -
½ cup ice-cold water.
02 -
2 teaspoons minced fresh chives.
03 -
12 tablespoons chilled unsalted butter, cut into small cubes (1 ½ sticks).
04 -
1 ½ teaspoons minced thyme leaves.
05 -
1 tablespoon granulated sugar.
06 -
½ teaspoon salt, kosher-style.
07 -
2 cups plain white flour.
08 -
3 medium-sized sweet onions (about 1 ¼ lbs), sliced thinly.
09 -
1 tablespoon of cream, heavy variety.
10 -
1 cup shredded Gruyère cheese (4 oz).
11 -
3 tablespoons butter, unsalted, cut into little pieces.
12 -
1 teaspoon kosher-style salt for sprinkling.
# Instructions:
01 -
Throw the flour, sugar, and kosher salt into a bowl or food processor and mix it up.
02 -
Toss the diced butter in and mix until it's crumbly, like damp sand.
03 -
Pour the ice water in a little at a time, stirring or processing just until everything sticks together.
04 -
Wrap the dough tightly in plastic and pop it in the fridge for at least half an hour. Or freeze it for later.
05 -
Carefully peel and slice your onions into super-thin half-moons. Try not to break them up.
06 -
Roll out the dough into a big rectangle (10 x 14 inches) and set it on parchment paper on a baking sheet. Lay the onion slices on top in neat, slightly overlapping rows.
07 -
Scatter Gruyère cheese all over, making sure it gets to the edges. Sprinkle the thyme and chives on top.
08 -
Lightly brush the sliced onions with the heavy cream.
09 -
Spread small dots of diced butter over the surface of the onions.
10 -
Sprinkle some kosher salt evenly across the top.
11 -
Pop the tart into an oven preheated to 400°F (200°C) and bake for about 40 minutes. It should come out golden brown with fully cooked onions.
12 -
If the pastry edges start over-browning, loosely cover them with foil partway through baking.
13 -
Let it cool down a little, then slice it into strips, squares, or wedges. Enjoy warm or at room temp.
# Notes:
01 -
Give the onions a deeper flavor by caramelizing them before placing them on the pastry.
02 -
Great served with a salad on the side for balance.