Best French Onion Tart Recipes

FRENCH ONION TART

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• On a work surface, roll the puff pastry into a roughly 10 by 16-inch rectangle. With a sharp knife, trim uneven edges to make a perfect rectangle. Evenly cut off the outer 1 inch of each side of the rectangle in strips; put the puff sheet on the baking sheet. Dip your finger in water and run around the top edges of the rectangle and replace the removed strips of pastry along the edges of the sheet, pressing lightly to adhere. With a fork, pierce the interior of the tart shell to prevent rising; do not pierce the adhered edges. Bake until the outer edges have puffed and are golden in color; about 15 minutes. Set aside.
• Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add onions and thyme sprigs and season well with salt and pepper, to taste. Cook, stirring occasionally, until the onions begin to brown. Add the stock, a tablespoon at a time, as the pan gets dry, scraping and stirring the brown bits that are stuck to the bottom oft the pan. When the onions are caramelized to a dark golden color, remove from the heat and discard the leafless thyme sprigs (the leaves fall off while cooking).
• When ready to serve, preheat the oven to 350 degrees F. Evenly spread the caramelized onions on the cooked pastry shell and heat in the oven until warmed through, 5 to 7 minutes. Remove from oven, to a cutting board and cut into wedges. Arrange on a serving platter and garnish each wedge with a sprig of fresh thyme. Serve immediately and enjoy!

PISSALADIERE (FRENCH ONION-ANCHOVY TART)

Steps:

• Preheat oven to 450 degrees F. Roll out pastry to a 12 by 16-inch rectangle, 1/8-inch thick and transfer to a baking sheet. Brush edges of pastry with water and fold over to form a border 1-inch wide. Score border with tines of a fork and thoroughly prick center. Meanwhile, in a skillet cook onions over low heat in 2 tablespoons olive oil until golden and softened. Stir in garlic and basil. Transfer to a bowl to cool. Sprinkle bottom of tart with 2 tablespoons Parmesan cheese and spread onion mixture over. Sprinkle onions with 2 more tablespoons cheese. Top with tomato slices and brush them with olive oil. Decorate tart with anchovies and olives. Bake for 30 to 35 minutes, or until pastry is golden and crisp. Sprinkle warm tart with 2 more tablespoons cheese and chopped herbs. Serve slightly warm or at room temperature.;

FRENCH ONION AND BLUE CHEESE TART

Steps:

• Start by cooking the onions. They need to be cooked slowly on low heat, so it's best to begin with those.
• Melt the butter in a large nonstick frying pan-we have a load of onions to cook. When the butter has melted, pick off the thyme leaves and add, then add the garlic and onions. Mix everything together.
• Now add the pepper, salt, and sugar and mix. Cook on medium heat for 30 minutes, stirring occasionally, until you have onions that look like the kind you would only eat with a burger in a Sunday market at 6 a.m.!
• While that cooks, start on the pastry. Preheat the oven to 400°F. Line a baking sheet with some parchment paper or use the paper the pastry comes in and roll out the pastry onto the sheet.
• Using a knife, score a smaller rectangle ½ inch/1cm inside the pastry rectangle, making sure not to cut all the way through. Pierce the inner rectangle with a fork all over to allow the steam to escape when it bakes.
• Brush the edges with the egg and bake for 20 minutes, until golden all over.
• Take out and, using the back of a spoon, push down all the puffed-up pastry of the inner rectangle, creating a nice neat border.
• Take the blue cheese and crumble all over the inner rectangle of the pastry. Add the onions and scatter them all over till you have an even layer. Now bake for 15 minutes.
• Take out and let cool for 10 minutes before eating, sprinkled with the chives.

FRENCH ONION TART WITH CHEESY THYME PASTRY

Steps:

• Put the flour in the bowl of a food processor with the 100g butter. Blitz until the mixture resembles fine breadcrumbs, then add 50g of the cheese, 1 tbsp of the thyme leaves, some freshly ground black pepper and 1 tsp salt. Blitz again briefly to combine. Add 2-3 tbsp cold water, and pulse again until it comes together into a dough. If you don't have a food processor, do this in a bowl - rub the flour into the butter first, then stir in the remaining ingredients with a knife. Wrap and chill for at least 40 mins.
• Meanwhile, heat the 25g butter and the olive oil in a large frying pan over a low-medium heat, and cook the onions with a pinch of salt for 40-50 mins, stirring often, until sticky, golden and very soft when pressed with the back of a spoon. If they start to catch, reduce the heat further and add a splash of water. Be patient, as they will take a while to caramelise, but keep your eye on the pan so they don't burn.
• Stir in the vinegar, sugar and the anchovies. Keep stirring until the vinegar has evaporated, and the anchovies have dissolved into the onions. Remove from the heat.
• Heat the oven to 190C/170C fan/gas 5 and roll the pastry out onto a lightly floured work surface to a 3mm thickness. Use the pastry to line a 23cm tart tin (use the rolling pin to help you do this). Trim the edges so they're just overhanging the sides. Patch the pastry with the offcuts, if needed. Scrunch up a sheet of baking parchment, then open it out again to line the pastry, and fill with baking beans. Bake for 15 mins, remove the parchment and beans, then bake for a further 5-8 mins, or until the pastry looks dry, without any raw spots.
• Meanwhile, whisk the eggs, cream, remaining thyme and the rest of the cheese together with a pinch each of salt and black pepper. Stir in the caramelised onions. Trim the sides of the pastry using a serrated knife to neaten the edges. Pour the filling into the pastry case and tap the tin gently on the work surface to release any bubbles.
• Bake the quiche for 25-30 mins on the middle shelf of the oven until lightly golden and set in the middle, with a slight wobble. Leave to cool in the tin for at least 15-20 mins, then slice. To make the salad, whisk the olive oil and vinegar together in a bowl, then toss in the remaining ingredients. Pile the salad on top of the quiche, or serve alongside. If you like, leave the quiche to cool completely, then chill before serving. Will keep in the fridge for up to three days.

CARAMELIZED FRENCH ONION TART

Steps:

• Preheat the oven to 350 degrees.
• In a large sauce pan, melt the butter on medium heat.
• Add the onions, white wine, sugar, thyme, salt and pepper and cook the onions until softened and golden brown.
• While the onions are caramelizing, combine the Ricotta cheese and egg in a small bowl and set aide.
• Unfold puff pastry sheets on a a large cookie sheet making sure both sheets connect in the middle of the pan. Gently fold in each side of the puff pastry sheets approximately 1 inch.
• Spread the Ricotta cheese mixture evenly over the puff pastry and lightly sprinkle most of the Parmesan cheese on top. Reserve some to sprinkle on top of the onions.
• Add the caramelized onions evenly over the cheese mixture and top the tart off by sprinkling any remaining Parmesan cheese.
• Bake for 30 minutes until puff pastry is golden brown and cooked through.
• Cut into small pieces for appetizers or bigger pieces to eat as a main dish.
• Enjoy!

FRENCH ONION TART

Steps:

• 1. Bake pie crust as directed for a tart 2. Thinly slice onions 3 Heat oil in a large skillet on med-high and add onions, salt, pepper and thyme. 4. Saute onions for 15 minutes or until the onions release their liquid. 5. Turn head down to med-low and simmer for another 15 minutes or until they start to brown. 6. Combine onions with eggs and half & half and pour mixture into tart crust. 7. Bake at 375 degrees for 20-25 minutes. 8. Cool for a few minutes and then serve. Can be made ahead and reheated at 325 for 15 minutes.

FRENCH ONION AND BACON TART

Steps:

• Either yellow or white onions work well in this recipe, but stay away from sweet onions, such as Vidalias, which will make the tart watery. Use a 9-inch tinned-steel tart pan. This tart can be served hot or at room temperature and pairs well with a green salad as a main course. Leftovers should be wrapped in plastic wrap and refrigerated. Reheat on a baking sheet in a 325-degree oven for 10 to 15 minutes.
• FOR THE CRUST: Spray 9-inch tart pan with nonstick cooking spray. Combine flour, sugar, and salt in food processor with four 1-second pulses. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse sand, about fifteen 1-second pulses. Add 2 tablespoons ice water and process until large clumps form and no powdery bits remain, about 5 seconds, adding up to 1 tablespoon more water if dough will not form clumps. Transfer dough to greased tart pan. Following illustrations above, pat dough into prepared pan. Lay plastic wrap over dough and smooth out any bumps or shallow areas. Place tart shell on plate and transfer to freezer for 30 minutes.
• Adjust oven rack to middle position and heat oven to 375 degrees. Place frozen tart shell on baking sheet; lightly spray one side of 18-inch square extra-wide heavy-duty aluminum foil with nonstick cooking spray. Press foil greased side down inside tart shell, folding excess foil over edge of pan. Fill with pie weights and bake until top edge just starts to color and surface of dough under foil no longer looks wet, about 30 minutes. Remove from oven and carefully remove foil and weights by gathering edges of foil and pulling up and out. Return baking sheet with tart shell to oven and bake until golden brown, 5 to 10 minutes. Set baking sheet with tart shell on wire rack. Do not turn off oven.
• FOR THE FILLING: While crust is baking, cook bacon in 12-inch nonstick skillet over medium heat until browned and crisp, 8 to 10 minutes. Drain bacon through mesh strainer set over small bowl; transfer bacon to paper towel-lined plate. Return 2 tablespoons bacon fat to skillet, adding vegetable oil to make up difference if necessary.
• Add onions, salt, and thyme to skillet. Cover and cook until onions release liquid and start to wilt, about 10 minutes. Reduce heat to low and continue to cook, covered, until onions are very soft, about 20 minutes, stirring once or twice (if after 15 minutes onions look wet, remove lid and continue to cook another 5 minutes). Remove pan from heat and let onions cool 5 minutes.
• Whisk eggs, half-and-half, and pepper together in large bowl. Remove thyme sprig from onions; discard. Stir onions into egg mixture until just incorporated. Spread onion mixture over baked crust (still on baking sheet) and sprinkle bacon evenly on top.
• Return baking sheet with tart to oven and bake until center of tart feels firm to touch, 20 to 25 minutes. Cool on wire rack at least 10 minutes. When ready to serve, remove tart pan ring; gently slide thin-bladed spatula between tart pan bottom and crust to loosen, then slide tart to serving plate. Cut into wedges and serve.