Carmelized Onion Tart
My carmelized onion tart is buttery, flaky, and filled with a creamy flavorful filling.
Servings 8 Slices
Calories 313kcal
Ingredients
For the Crust
- 1 ¾ Cup All Purpose Flour
- ⅔ Cup Unsalted Butter Cold
- 1 Pinch Salt
- 1 Egg Yolk
- 1 to 3 Tablespoons Cold Water
For the Filling
- 3-4 Onions Around 7 Cups, Thinly Sliced
- ¼ Cup Butter
- 1 Tablespoons Water
- 2 Tablespoons Flour
- ½ Cup Milk
- 1 Cup Shredded Cheese I used Gruyere
- Salt and White Pepper To Taste Or Black Pepper
Instructions
For the Crust
- Place butter and flour in food processor and pulse until it resembled breadcrumbs. You can also cut the butter in with a pastry cutter or two forks.
- Stir in egg yolk and 1 tablespoon of water. The additional water can be used if the mixture doesn't seem to be coming together.
- Form dough into a disc. Cover with plastic wrap and chill for 30-60 minutes.
- Roll dough out onto a lightly floured surface until it around ¼ inch thick. Press into 9 inch pie or tart pan. Refrigerate for around one hour or freeze for around 20-30 minutes.
- Preheat oven to 425° degrees F.
- In a large skill heat butter over medium heat. Add onions and a pinch of salt. Cover and cook for 5-10 minutes. Cook and stir for 15-20 more minutes until carmelized.
- Deglaze with water and scrape the pan with your spatula. Sprinkle in flour, milk, and salt and pepper. Cook for 1-2 more minutes.
- Poke holes in dough and blind bake for around 10 minutes. Pour in filling.
- Turn oven down to 350. Bake for 15-20 more minutes or until set.
Nutrition
Calories: 313kcal | Carbohydrates: 27g | Protein: 8g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 121mg | Potassium: 135mg | Fiber: 1g | Sugar: 3g | Vitamin A: 632IU | Vitamin C: 3mg | Calcium: 112mg | Iron: 2mg