French Onion Tart

French onion tart is a savory tart that great for party appetizer. Sweet caramelized onions, hint of fresh herbs and ricotta cheese over homemade tender crispy pastry sure to become everyone favorite appetizer.

Making tart at home from scratch may sound utterly painful and extremely difficult. But trust me it is not. And I say this from experience, and i’m not even an avid baker. I bake once in a while and mostly love baking breads and all things savory more than baking cakes. Bread baking is so therapeutic. Who wouldn’t love it.

Making pastry for tarts at home is very simple. And nothing can beat a fresh pastry tart. Make pastry just as much as you want. The aroma that fills the house while baking fresh pastry tart is so amazing! You’ll want that scent of pastry to linger in your home for longer.

If you love to entertain, you definitely have to make onion tarts. These are crowd-pleaser. I know I say this word a lot. When I cook and serve it to people around I see their reactions and I know they are enjoying. So why not say it out.

Onion tart recipe is one of those recipes fit for party appetizers. Though the onion tart recipe is quite easy to make, caramelized onions take time. You need to cook onions nice and slow and long to coax their sweetness out making it cook in it’s own sweetness making it rich, brown and caramelized.

This tart is a simple French onion tart, made not be the exact classic French recipe. All you French people, be nice. This is my version of French onion tart.  A savory tart that tastes delicious.  A layer of ricotta cheese over homemade pastry, topped with slow cooked caramelized onions and few fresh herbs to uplift the tart. I like to call this onion tart the best savory tart and the most addictive tart. Trust me you won’t stop at one slice.

In place of ricotta you can use other cheese to make it rich like Parmesan, blue cheese, Gruyere cheese, Gorgonzola.

Be sure to entertain your guests with this delicious and simple savory tart.

How To Make French Onion Tart

Homemade Pastry –

For simple homemade pasty add flour, salt, sugar and butter cubes into a wide bowl. Using your fingertips break all the butter cubes and rub it with flour. You flour should have crumbled texture. Add chilled water little at a time and start to knead.

Transfer the flour mixture on the work surface and knead to make a smooth dough. This will take a few minutes. Be gentle while kneading. You don’t want to over work it.

Roll the dough and cover it with cling wrap and place it in fridge for about 1 hour. Meanwhile lets make caramelized onions.

Caramelized Onions –

Heat butter in a wide pan. Add thin sliced onions into the pan and sweat the onions. Once onions are wilted and begin to brown add salt and sugar, cook until onions are nice softened and browned evenly. Add balsamic vinegar, lime juice and thyme; increase heat to high; boil for 2-3 minutes to reduce, stirring occasionally. Take off the heat and set aside to cool.

Prepare Tart –

Preheat the oven to 400 F and line a sheet pan with parchment paper. Remove pastry from fridge and allow it to come to room temperature for 10 minutes. Then divide into 2 equal portions. Roll each portion into thin sheet of about 2mm thick. Place the dough on the prepared sheet pan and trim the edges. Refrigerate again for 10 minutes. Fill a parchment sheet with uncooked beans. Place it over the prepared tart. Pop this into an own and bake for about 7 minutes or until you see brown spots on the tart. Remove the uncooked beans parchment filling.

Whisk ricotta cheese into smooth mix. Spread a layer of it over the tart and fill it with caramelized onions over the top, sprinkle some more salt and pepper powder over the top and sprinkle some thyme leaves. Bake in own for about 15 minutes more. Cut and serve warm.

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French Onion Tart

Sweet caramelized onions, hint of fresh herbs and ricotta cheese over homemade tender crispy pastry sure to become everyone favorite appetizer.

5 from 11 votes

Print Pin Rate

Course: Appetizer

Cuisine: French

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

Servings: 12 slices

Calories: 306kcal

Author: Jyothi Rajesh

Ingredients

For the caramelized onions

• 2 lbs yellow onions thin sliced
• 3 tablespoon balsamic vinegar
• 1 tablespoon sugar
• Generous pinch salt
• Juice of 1 lemon
• 2 tablespoon  unsalted butter

For the pastry

• 2 cups all purpose flour
• 2 stick cold butter cubed
• ½ teaspoon salt
• 1 tablespoon sugar
• ½ cup ice cold water

For Tart-

• 1 cup ricotta cheese
• 1 tablespoon fresh thyme
• Salt to taste
• Pepper to taste

Instructions

Make pastry –

• Add flour, salt, sugar and butter cubes into a wide bowl. Using your fingertips break all the butter cubes and rub it with flour. Add chilled water little at a time and knead.
• Transfer the flour mixture on the work surface and knead to make a smooth dough.
• Roll the dough and cover it with cling wrap and place it in fridge for about 1 hour.
• Homemade Pastry -
• For simple homemade pasty add flour, salt, sugar and butter cubes into a wide bowl. Using your fingertips break all the butter cubes and rub it with flour. You flour should have crumbled texture. Add chilled water little at a time and start to knead.
• Transfer the flour mixture on the work surface and knead to make a smooth dough. This will take a few minutes. Be gentle while kneading. You don't want to over work it.
• Roll the dough and cover it with cling wrap and place it in fridge for about 1 hour. Meanwhile lets make caramelized onions.

Caramelized Onions –

• Heat butter in a wide pan. Add thin sliced onions into the pan and sweat the onions. Once onions are wilted and begin to brown add salt and sugar, cook until onions are nice softened and browned evenly. Add balsamic vinegar, lime juice and thyme; increase heat to high; boil for 2-3 minutes to reduce, stirring occasionally. Take off the heat and set aside to cool.

Prepare Tart -

• Preheat the oven to 400 F and line a sheet pan with parchment paper. Remove pastry from fridge and allow it to come to room temperature for 10 minutes. Then divide into 2 equal portions. Roll each portion into thin sheet of about 2mm thick. Place the dough on the prepared sheet pan and trim the edges. Refrigerate again for 10 minutes. Fill a parchment sheet with uncooked beans. Place it over the prepared tart. Pop this into an own and bake for about 7 minutes or until you see brown spots on the tart. Remove the uncooked beans parchment filling.
• Whisk ricotta cheese into smooth mix. Spread a layer of it over the tart and fill it with caramelized onions over the top, sprinkle some more salt and pepper powder over the top and sprinkle some thyme leaves. Bake in own for about 15 minutes more. Cut and serve warm.

Nutrition

Calories: 306kcal | Carbohydrates: 26g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 253mg | Potassium: 166mg | Fiber: 1g | Sugar: 5g | Vitamin A: 650IU | Vitamin C: 6.5mg | Calcium: 71mg | Iron: 1.3mg

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