Red and White Onion Tart

Onions are more popular in the kitchen than ever but are too often used as mere flavoring, despite their densely nutritive value. Indeed, a cook has to search through old recipe cards to find anything beyond onion rings or French onion soup in which these versatile vegetables take the leading role. However, fritters, pies, and pizzas are all great ways to bring their flavor forward. This recipe for onion tart will have your mouth watering…and, possibly, your eyes.

By Amy Nawrocki and Eric D. Lehman / Photography By Amy Nawrocki and Eric D. Lehman | March 12, 2021

Ingredients

SERVINGS: 4-6 Serving(s)

tart crust

1⅓ cups flour
5 tablespoons unsalted butter, cubed
1 tablespoon yogurt or sour cream
4 tablespoons ice cold water

Filling

3 white (or yellow) onions, thinly sliced
2 red onions, thinly sliced
2 tablespoons butter
½ teaspoon sugar
¾ teaspoon sea salt (or kosher salt)
6 ounces goat cheese
1 egg
⅓ cup half and half or light cream
½ teaspoon herbs de Provence
½-1 teaspoon fresh thyme, finely chopped

Instructions

Tart Crust

In a food processor, pulse flour and butter until crumbs form. Add yogurt, pulse again, then stream in water until dough forms into a ball. Remove and knead slightly, shape flat and refrigerate for 30 minutes. Preheat oven to 375°F. Roll dough ¼ inch thick and place into 9-inch tart pan. Press the dough to fit and trim the edges. Bake for 15 minutes.

Filling

Sautee red and white onions separately for a more balanced presentation. Otherwise, melt butter in a large skillet over medium heat, add onions, sprinkle sugar and salt, and cover. Turn heat to low and cook covered for 10 minutes, then an additional 5 minutes uncovered, until soft and caramelized. Turn the onions frequently for even cooking and color. Cool slightly and reserve ½ to 1 cup onions for topping. In a food processor, blend cheese, egg, half and half, and herbs de Provence until smooth. Combine cheese mixture with sautéed onions and spoon into baked tart crust. Top with reserved onions, arranging so both kinds of onions are visible and patterned. Sprinkle fresh thyme on top. Bake 40 minutes at 375˚F, until crust is golden brown and tart is set.