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Melt-in-Your-Mouth Onion Tart

Discover this melt-in-your-mouth onion tart, easy to make. Made with an egg-free shortcrust pastry and gently sautéed onions flavored with white wine, it’s ideal for a light lunch or indulgent dinner. Serve it warm with a green salad for a simple, comforting, and delicious dish.

Chloé Flam

Melt-in-Your-Mouth Onion Tart

Ingredients

Check off ingredients as you go

    For 1 tart 26cm diameter (10 inches) - serves 4-6

      For the homemade shortcrust pastry

      • 250g all-purpose flour, sifted (2 cups)
      • 52g oil, olive or sunflower (¼ cup)
      • 100ml warm water (⅓ cup plus 1 tablespoon)
      • 1 level teaspoon fine salt
      • 1 teaspoon chopped herbs or seeds of your choice (oregano, herbes de Provence, poppy seeds)
      • 1 tablespoon cornstarch or potato starch (optional, for extra crispiness)

      For the filling

      • 600g sliced onions (3 large onions)
      • 150g heavy cream (⅔ cup)
      • 50g sandwich bread or stale bread (2 slices)
      • 80g white wine (⅓ cup)
      • 50g olive oil (¼ cup)
      • ½ teaspoon fine salt (3g)
      • 1 tablespoon flour (10g)
      • 1 large egg (60g)
      • Black pepper
      • A few sprigs fresh thyme
      • 1 teaspoon whole grain mustard (optional)
      • A pinch of nutmeg or sugar (to mellow the onions)

      Preparing the Onion Tart

      For the shortcrust pastry

      1. In a mixing bowl or stand mixer fitted with the paddle attachment, combine the flour, starch, salt, and herbs. Add the oil and mix with your fingertips until you get a sandy texture. Gradually pour in the water and mix just enough to form a smooth ball. Let rest for 1 hour.

      2. Roll out the dough on a lightly floured surface or between two sheets of parchment paper, then line the 26cm (10-inch) tart pan.

      3. Refrigerate while preparing the filling.

      Tip for a crispy tart base: pre-bake blind for 10 minutes at 180°C (350°F).

      For the onion filling

      1. Thinly slice the onions.

      2. In a large skillet, heat the olive oil over low heat. Add the onions, a pinch of salt, and optionally a little sugar, then let them cook down for 25 to 30 minutes, stirring regularly until lightly golden.

      3. Meanwhile, pour the white wine over the stale bread and mash it to obtain a moist paste.

      Assembling the onion tart

      1. In a mixing bowl, beat the egg with salt and pepper.
      2. Add the flour, then the cream, and finally the wine-soaked bread.
      3. Fold in the warm onions and chopped thyme. Mix gently.
      4. Pour the filling over the pastry.

      4. Baking the onion tart

      1. Preheat the oven to 190°C (375°F) convection.
      2. Bake in the middle of the oven for 35-40 minutes, until the tart is golden and the pastry is fully cooked. Let cool for a few minutes before unmolding and serve warm with lamb’s lettuce or mixed greens.

      Variations: add ⅓ shallots for extra sweetness, or a bit of whole grain mustard for a more pronounced flavor.

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