Description
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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 115 mg
