French Onion Tart
A rich, buttery pastry crust (buy in the cooler or frozen section in the supermarket), topped with sweet roasted onions, gruyere cheese, and a sprinkle of fresh herbs, make this a French onion tart. In Provence, we call it a pissaladière. It is a perfect meal for lunch with a fresh salad and lemon dressing or a lovely appetizer finger food at parties with drinks.
Equipment
- Sipat optional
Ingredients
- 1 rectangular roll of Puff Pastry Pâte feuilletée*, thawed in the fridge
Onion Topping
- 1 cup Gruyere Cheese shredded (4 oz)
- 1 1/2 tsp Fresh Thyme minced
- 2 tsp Fresh Chives minced
- 1 1/4 lbs Sweet Onions about 3 medium onions
- 1 Tbsp heavy cream (35%)
- 3 Tbsp Unsalted Butter diced
- 1 tsp kosher salt
Instructions
- Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
- Roll the thawed puff pastry dough between two lightly floured wax paper sheets, slightly larger than 10 x 14 inches.
- Place on a baking sheet on top of a sheet of parchment paper or silpat. Sprinkle the rolled pastry with the gruyére cheese right to the edges. Sprinkle with thyme and chives or fresh herbs of your choice.
- Peel, halve, and very thinly slice the onions into half moons, keeping the moons intact. Place the onion half moons on the pastry in diagonal lines, barely overlapping and brush lightly with cream. Dot with the butter and sprinkle with salt.
- Bake for 40 minutes or until the tart is golden and browned. Cover the edges with foil if the tart gets too brown during baking. Decorate with edible leaves and flowers.
- Serve hot or at room temperature.
Notes
*In France, Pâte feuilletée and other pastry dough are available in grocery stores fridge (cooler) section. These ready-made pastries may not replace making your own, but certainly save time. Look for "pure beurre" pâte feuilletée in a rectangual shape.
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