French Onion Tart

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French onion tart – for breakfast, lunch, brunch or dinner? Yes please.  It can be served for all purpose cause it’s sooo delicious!  

French Onion Tart_4

Making tart at home from scratch may sound utterly painful and extremely difficult. But trust it is not. Making pastry for tarts at home is very simple. And nothing can beat a fresh pastry tart. The aroma that fills the house while baking a fresh pastry tart is magical.

French Onion Tart_3

This tart is a simple, plain onion tart with no cheese in it. A savoury tart that tastes delicious. Just few fresh herbs to uplift the tart are all you need to make this delicious tart.

French Onion Tart_2


But if you prefer you can definitely add some cheese to make it rich like parmesan, blue cheese, gruyere cheese.

French Onion Tart


For the caramelised onions

1 kilo sweet onions, thin sliced

3 tablespoon balsamic vinegar

1 tablespoon sugar

Generous pinch salt

Juice of 1 lemon

2 tablespoon  unsalted butter


For the pastry

2 cups all purpose flour

1 ½ stick cold butter, cubed

½ teaspoon salt

1 tablespoon sugar

½ cup ice cold water



  1. Make pastry – Add flour, salt, sugar and butter cubes into a wide bowl. Using your fingertips break all the butter cubes and rub it with flour. Add chilled water little at a time and knead.
  2. Transfer the flour mixture on the work surface and knead to make a smooth dough.
  3. Roll the dough and cover it with cling wrap and place it in fridge for about 1 hour.
  4. Make caramelized onions – Heat butter in a wide pan. Add thin sliced onions into the pan and sweat the onions. Add salt and sugar, cook until onions are nice softened and browned evenly.
  5. Add balsamic vinegar, lime juice and thyme; increase heat to high; boil for 2–3 minutes to reduce, stirring occasionally.
  6. Take off the heat and set aside to cool.
  7. Prepare the tart – Preheat the oven to 200 degrees centigrade and line a sheet pan with parchment paper.
  8. Remove pastry from refridgerator and allow it to come to room temperature for 10 minutes. Then divide into 2 equal portions. Roll each portion into thin sheet of about 2mm thick.
  9. Place the dough on the prepared sheet pan and trim the edges. Refrigerate again for 10 minutes.
  10. Fill a parchment sheet with uncooked beans. Place it over the prepared tart.
  11. Pop this into an own and bake for about 10 minutes or until you see brown spots on the tart.
  12. Remove the uncooked beans parchment filling, and fill it with caramelized onions, sprinkle some more salt and pepper powder over the top and sprinkle some thyme leaves.
  13. Bake in own for about 15 minutes more.
  14. Cut and serve warm.


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