Tarte à l'Oignon

Tarte à l'Oignon

Tarte à l'Oignon

Serves 4-6


For the Tart Crust:
1 dl milk
20 g fresh yeast
200 g wheat flour
40 g olive oil (preferably good quality extra virgin olive oil)
6 g flaky salt

For the Onion Filling:
600 g onions thinly sliced
50 g butter

2 tbsp balsamic vinegar
2 tbsp brown sugar
Salt and pepper to taste
Fresh thyme leaves for garnish

For Serving:
Crème fraîche 
Fresh thyme sprigs


Prepare the Tart Crust:
Activate Yeast: Warm milk, dissolve yeast, let sit 10 minutes.
Make Dough: Mix flour, salt, yeast mixture, and oil. Knead until smooth.
Rise: Cover dough, let rise 1 hour.
Prepare Crust: Roll dough, fit into tart pan, trim excess.
Pre-Bake: Preheat oven to 180°C. Prick crust, line with parchment, add weights, bake 10-12 minutes.

Prepare the Onion Filling:
In a large skillet, melt the butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 20-25 minutes.
Stir in the balsamic vinegar and brown sugar, and continue cooking for another 5 minutes until the onions are coated and caramelized further. Season with salt and pepper to taste.
Remove the skillet from heat and let the onion mixture cool slightly.

Assemble the Tarte à l'Oignon:
Preheat the oven to 180°C.
Spread the caramelized onion mixture evenly over the baked tart crust.
Carefully flip another tart pan or a plate over the onion mixture to invert the tart. Remove the pan, leaving the tart with the onions on top.
Bake the tart in the preheated oven for 20-25 minutes, or until the crust is golden brown and crispy.

Let the Tarte à l'Oignon cool for a few minutes before slicing.
Garnish with fresh thyme leaves and serve warm.
Optionally, serve with a dollop of crème fraîche on the side.
Enjoy your Tarte à l'Oignon!

Tip: Pair this Tarte à l'Oignon with a side of mixed greens dressed in a light vinaigrette for a contrast to the rich flavors.

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