French Onion Tart (Print Version)
# Ingredients:
01 -
1 tablespoon granulated sugar.
02 -
½ cup cold water with ice cubes.
03 -
12 tablespoons chilled unsalted butter, cut into small cubes (1 ½ sticks).
04 -
½ teaspoon coarse salt.
05 -
2 cups of plain flour.
06 -
1 cup of shredded Gruyère cheese (about 4 oz).
07 -
1 ½ teaspoons of finely chopped fresh thyme.
08 -
2 teaspoons of minced fresh chives.
09 -
1 ¼ pounds of sweet onions (around 3 medium onions).
10 -
1 tablespoon of cream.
11 -
3 tablespoons of cubed unsalted butter.
12 -
1 teaspoon coarse kosher salt.
# Instructions:
01 -
Dump the flour, sugar, and coarse salt into a big bowl or food processor and give it a mix.
02 -
Toss in those cubes of butter and work it until it starts looking like sandy crumbs.
03 -
Slowly drizzle in the icy water while mixing everything gently until it just holds together.
04 -
Wrap the dough tightly in cling film and pop it in the fridge for at least half an hour. Or put it in the freezer if you want to save it for later.
05 -
Cut onions in half, peel, and slice them super thin into little half-moon shapes, keeping their shape intact.
06 -
Roll the chilled dough into a rectangle (10 x 14 inches). Put it on a baking sheet lined with parchment paper, then lay out the onion slices diagonally in a slightly overlapping pattern.
07 -
Spread the Gruyère cheese all the way to the edges, and then sprinkle on the thyme and chives evenly.
08 -
Using a brush, add a thin coat of heavy cream on top of the onions.
09 -
Spread bits of cubed butter over the onions so they melt during cooking.
10 -
Sprinkle with a little kosher salt for flavor.
11 -
Put the tart in the oven at 400°F (200°C) and bake for 40 minutes or until the crust is golden and the onions look cooked through.
12 -
If the crust edges darken too much, cover them lightly with foil while it finishes baking.
13 -
Cool the tart just a little before slicing it however you like (squares, strips, wedges). Serve it warm or at room temp.
# Notes:
01 -
For deeper flavors, cook the onions until golden before laying them on the dough.
02 -
Perfect alongside a fresh, light salad.