A savory cheese and onion tart is a delicious and comforting dish featuring a flaky pastry crust and a creamy filling of caramelized onions and melted cheese. Perfect for lunch, dinner, or serving at gatherings, this tart is simple to make and full of flavor.
Why You’ll Love This Recipe
This tart combines the sweetness of slowly caramelized onions with the rich flavor of melted cheese. Its golden, crisp crust and creamy filling make it ideal as a main dish, side, or snack. It’s versatile, easy to prepare, and reheats beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
250 g ready‑rolled shortcrust pastry
2 large onions, thinly sliced
2 tablespoons olive oil or unsalted butter
3 large eggs
200 ml heavy cream or whole milk
200 g grated cheese (cheddar, Gruyère, or a mix)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh chives or thyme, chopped (optional)
Directions
Preheat the oven to 180 °C (350 °F).
Heat 2 tablespoons of olive oil or butter in a skillet over medium heat. Add the sliced onions and ¼ teaspoon salt. Cook slowly for 15–20 minutes, stirring occasionally, until the onions are soft and caramelized.
Roll out the pastry and press it into a 23 cm tart pan. Prick the base with a fork to prevent bubbling.
In a bowl, whisk together 3 eggs, 200 ml cream or milk, 200 g grated cheese, ¼ teaspoon black pepper, and optional herbs until smooth.
Spread the caramelized onions evenly over the pastry. Pour the egg and cheese mixture on top.
Bake for 30–35 minutes until the filling is set and the top is golden brown.
Let the tart cool for 10 minutes before slicing and serving.
Servings and timing
Servings: 6–8
Preparation time: 15–20 minutes
Cooking time: 30–35 minutes
Variations
Gruyère and thyme: Use Gruyère cheese and fresh thyme for a fragrant twist.
Mixed cheese: Combine cheddar and mozzarella for a gooey texture.
Extra vegetables: Add sautéed mushrooms, spinach, or bell peppers with the onions.
Mustard layer: Spread a thin layer of Dijon mustard on the pastry before adding the filling for extra flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 160 °C (325 °F) for 10–12 minutes, or microwave for 1–2 minutes (the crust will be less crisp in the microwave).
FAQs
What type of pastry works best?
Shortcrust pastry gives a sturdy, flaky base that holds the filling well.
Can I prepare the onions in advance?
Yes, caramelize the onions ahead of time and store them in the refrigerator until ready to assemble.
Which cheeses are suitable?
Cheddar, Gruyère, or a mix of your favorite melting cheeses.
Can this tart be served cold?
Yes, it is delicious warm or at room temperature.
Is this recipe suitable for vegetarians?
Yes, it contains no meat ingredients.
Can I make it gluten-free?
Yes, substitute with gluten-free pastry.
How do I prevent a soggy crust?
Blind bake the pastry for 10 minutes before adding the filling.
What can I serve with this tart?
It pairs well with a fresh salad, roasted vegetables, or a light soup.
Can I freeze the tart?
Yes, wrap slices tightly and freeze for up to one month. Thaw in the refrigerator before reheating.
Can I make mini tarts?
Yes, use small tart pans or a muffin tin for individual portions.
Conclusion
This savory cheese and onion tart is easy to prepare, packed with flavor, and perfect for any meal. Its buttery crust, sweet caramelized onions, and creamy cheese filling make it a versatile dish that everyone will enjoy.
A savory cheese and onion tart with a flaky shortcrust pastry base filled with sweet caramelized onions, creamy eggs, and melted cheese. Perfect for lunch, dinner, or gatherings.
Ingredients
250 g ready-rolled shortcrust pastry
2 large onions, thinly sliced
2 tablespoons olive oil or unsalted butter
3 large eggs
200 ml heavy cream or whole milk
200 g grated cheese (cheddar, Gruyère, or a mix)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh chives or thyme, chopped (optional)
Instructions
Preheat the oven to 180°C (350°F).
Heat the olive oil or butter in a skillet over medium heat. Add the sliced onions and 1/4 teaspoon of the salt. Cook for 15–20 minutes, stirring occasionally, until the onions become soft and caramelized.
Roll out the shortcrust pastry and press it into a 23 cm tart pan. Prick the base with a fork to prevent bubbling.
In a bowl, whisk together the eggs, cream or milk, grated cheese, remaining salt, black pepper, and chopped herbs (if using) until well combined.
Spread the caramelized onions evenly over the pastry base.
Pour the egg and cheese mixture over the onions.
Bake for 30–35 minutes until the filling is set and the top becomes golden brown.
Allow the tart to cool for about 10 minutes before slicing and serving.
Notes
You can use cheddar, Gruyère, mozzarella, or a mixture of cheeses for different flavors.
Blind bake the pastry for 10 minutes before adding the filling to prevent a soggy crust.
Add sautéed vegetables such as mushrooms, spinach, or bell peppers for extra flavor.
A thin layer of Dijon mustard on the pastry before adding the filling adds extra depth.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 160°C (325°F) for 10–12 minutes or microwave for 1–2 minutes.
