French Caramelized Onion and Gruyère Tart with Thyme

Name: French Caramelized Onion and Gruyère Tart with Thyme
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Appetizer
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsalted butter; 1/4 tsp salt; 3 to 4 tbsp cold water; 3 large sweet onions; 2 tbsp unsalted butter; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp fresh thyme; 1 1/2 cups Gruyère cheese; 1 egg; 1/4 cup heavy cream; Fresh thyme sprigs

A Savory Delight with Rich Flavors

A classic French tart featuring rich caramelized onions balanced with the nutty flavor of Gruyère, accented by fresh thyme.

1 h 45 min
6
Intermediate

Ingredients

For the Tart Crust

1 1/2 cups all-purpose flour

1/2 cup unsalted butter

cubed and chilled

1/4 tsp salt

3 to 4 tbsp cold water

For the Caramelized Onion Filling

3 large sweet onions

thinly sliced

2 tbsp unsalted butter

1 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

1 tsp fresh thyme

chopped

For the Gruyère Topping

1 1/2 cups Gruyère cheese

grated

1 egg

beaten

1/4 cup heavy cream

For the Finishing Touch

Fresh thyme sprigs

Preparation

Making the Tart Crust

Combine dry ingredients

In a bowl, combine flour and salt.

Cut in butter

Add the cubed butter and mix until coarse crumbs form.

Form dough

Gradually add water, one tablespoon at a time, until the dough comes together.

Caramelizing the Onions

Heat fat

In a large skillet, heat butter and olive oil over medium heat.

Cook onions

Add onions, salt, and pepper, cooking until onions are deeply caramelized, about 35-40 minutes.

Ensure the onions are fully caramelized for the deepest flavor. Stir occasionally for even cooking and avoid burning.

Add thyme

Stir in the thyme and set aside to cool slightly.

Cooking Process

Blind Baking the Crust

Roll out the dough, fit it into a tart pan, and bake at 375°F (190°C) for 10 minutes with pie weights.

Bake Crust

Remove weights and bake for another 5 minutes until lightly golden.

Fill and Bake Tart

Spread caramelized onions in crust, pour the egg and cream mixture over, then top with grated Gruyère and bake for 25 minutes.

Plating & Serving