The French Onion Tart is a very good and economical savory pie. You can make it with ready-made puff pastry, but if you feel like getting your hands dirty, I recommend trying to make this dough which is really excellent!
This recipe is taken from the book Savory Dinner Pies, chosen for this month’s release of the Club del ’27. It’s very interesting, with 70 delicious recipes of savory pies and doughs from around the world, and the recipes we made can be found here.
The original recipe called for a tart made without a mold, with the dough slightly folded over itself, but I like precise edges, so I used a tart mold.
Also read:
Savory Puff Pastry with Goat Crescenza, Pesto, and Cherry Tomatoes
Goat Cheese Quiche with Walnuts and Bacon
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- Difficulty: Easy
- Cost: Economical
- Portions: 6
- Cuisine: French
Ingredients
For a round mold from 10 to 11 inches
- 2 cups all-purpose flour
- Half teaspoon cornstarch
- 1/2 cup butter (cold)
- 1/3 cup water (cold)
- 2 teaspoons apple cider vinegar
- Half teaspoon salt
- 2 tablespoons butter
- 3 yellow onions (large)
- 2/3 cup beef broth
- 15 black olives
- 3/4 cup cheese (grated)
Tools
- Mold perforated for tarts
How to prepare the French Onion Tart
Put the flour, cornstarch, and salt in the food processor. Add half of the butter cut into cubes and blend for a few seconds, remove the lid, add the remaining pieces of butter and blend again. Add the vinegar and water and blend again for a few seconds.
Transfer the mixture to a bowl and work it with your hands to get a ball, flatten it and wrap it with plastic wrap. Put it in the fridge for at least an hour so that it hardens and is easier to roll out.
Slice the onions thinly and put them in a pan with the butter. Cook them over low heat for 12 minutes with the lid on until they become soft, add a little broth at a time and continue cooking for another 15 minutes or so. Once all the liquid has evaporated, adjust the salt and let them cool.
Preheat the oven to 350 degrees Fahrenheit.
Remove the dough from the fridge and roll it out with a rolling pin, using just a little flour to prevent it from sticking.
Place it in a tart mold and cover it with the now cold onions.
Bake the onion tart for 35 minutes, then sprinkle with olives and grated cheese and put it back in the oven for another 6 minutes or so.
Let the tart cool slightly before serving.
