Daily Flavor

As a pastry chef, I developed this savory tart to highlight caramelization’s magic. A crisp, buttery crust holds a luscious layer of slowly cooked onions and nutty Gruyère. Fresh thyme adds herbal nuance. It’s an elegant starter or light meal when served alongside a crisp green salad.

Ingredients

• For the Crust:

  • 1⅓ cups all-purpose flour

  • ½ teaspoon salt

  • 8 tablespoons cold unsalted butter, cubed

  • 3–4 tablespoons ice water

• For the Filling:

  • 3 large onions, thinly sliced

  • 2 tablespoons olive oil

  • 1 tablespoon unsalted butter

  • 1 teaspoon sugar

  • Salt and pepper

  • 1 cup grated Gruyère cheese

  • 1 teaspoon fresh thyme leaves, plus extra for garnish

  • 2 large eggs

  • ½ cup heavy cream

Instructions

1. Make the Crust

   • Pulse flour and salt with butter in a food processor until pea-sized crumbs form.

   • Add ice water, 1 tablespoon at a time, until dough just comes together. Flatten into a disk; chill 30 minutes.

2. Caramelize Onions

   • Heat oil and butter in a skillet over medium-low heat. Add onions, sugar, salt; cook 30–35 minutes, stirring occasionally, until deep golden.

3. Blind Bake Crust

   • Preheat oven to 375°F (190°C). Roll dough into a 9″ tart pan; trim edges. Line with parchment, fill with pie weights.

   • Bake 15 minutes, remove weights and parchment; bake 5 more until lightly golden. Reduce oven to 350°F (175°C).

4. Assemble & Bake

   • Spread onions evenly in crust. Sprinkle Gruyère and thyme. Whisk eggs and cream; pour over.

   • Bake 25–30 minutes until filling is set and top is lightly browned.

5. Serve

   • Let rest 10 minutes, then slice. Garnish with extra thyme and serve warm.

Pro Tips

• Even Caramelization: Stir onions gently; scrape any fond to incorporate deep flavor.

• Cheese Swap: Substitute Comté or Emmental for similar nuttiness.

• Make-Ahead: Dough and onions can be prepared a day ahead; assemble before baking.

Conclusion

This caramelized onion and Gruyère tart with thyme encapsulates French pastry expertise in an approachable recipe.