Delicious Onion Tart with Feta and Pastry

Introduction

The Onion Tart is a culinary masterpiece that beautifully balances the sweetness of caramelized onions with the creamy richness of feta cheese and the crispness of a perfectly baked pastry crust. This dish is an ideal choice for a variety of occasions, from a cozy weeknight dinner to an elegant brunch or a sophisticated potluck. Its savory, aromatic filling, complemented by fresh herbs and a hint of nutmeg, creates a harmonious flavor profile that appeals to both onion lovers and those new to vegetable-based tarts. The versatility of serving it warm or at room temperature allows for flexible presentation, making it a perennial favorite on the Love With Recipes platform and beyond.

Crafted with attention to detail, this recipe emphasizes a flaky pastry shell, a luscious filling, and thoughtful seasoning, all culminating in a delightful culinary experience. Whether you are a seasoned baker or a kitchen novice eager to impress, this onion tart offers a rewarding challenge that results in a stunning dish perfect for sharing and savoring.

Time

• Preparation Time: 25 minutes
• Cooking Time: 43 minutes
• Total Time: 1 hour and 8 minutes

Needed Equipment

• 9-inch tart or pie pan (preferably with removable bottom for easy serving)
• Measuring spoons and cups
• Mixing bowls
• Heavy-duty aluminum foil
• Baking sheet
• Wire cooling rack
• Skillet or sauté pan
• Food processor (or blender)
• Pastry brush
• Knife and cutting board
• Oven mitts
• Spatula or spoon for spreading
• Small whisk or fork
• Refrigerator for chilling

Tags

• Vegetable
• Appetizer
• Brunch
• Dinner
• Vegetarian
• Baking
• Pastry
• Gluten-free (if pastry shell is gluten-free)

Serving Size

This recipe yields approximately 6 generous slices, making it perfect for sharing among family or friends. Each serving is approximately 1/6th of the tart, providing a satisfying portion that balances flavor and portion control.

Difficulty Level

Intermediate. The recipe involves multiple steps, including blind baking, sautéing onions to perfection, preparing a smooth filling, and careful baking to ensure the filling sets properly without over-baking the crust. However, with patience and attention to detail, even home bakers with some experience can master this dish.

Allergen Information

Dietary Preference

Vegetarian. This dish does not contain meat or seafood. For a vegan version, substitute dairy ingredients with plant-based alternatives and ensure the pastry shell is vegan-friendly.

Course

• Appetizer
• Main Course (vegetarian)
• Brunch item

Cuisine

European / French-inspired cuisine with a focus on baked savory tarts and vegetable-based fillings.

Ingredients

Instructions

1. Prepare the Pastry Shell

Preheat your oven to 450°F (230°C). To ensure a crisp, well-baked crust, line your pastry shell with a double layer of heavy-duty aluminum foil. This step prevents the crust from puffing up or shrinking during blind baking. Carefully press the foil into the shell, making sure it conforms to the sides and bottom without tearing. Place the prepared shell on a baking sheet to facilitate handling.

Bake the shell with the foil at 450°F for approximately 8 minutes. The high temperature initiates the baking process, setting the crust’s structure. After this initial bake, remove the foil and continue baking for an additional 5 minutes until the crust turns a light golden color. This step ensures the crust is thoroughly baked and sturdy enough to hold the filling without becoming soggy.

Once baked, transfer the shell to a wire rack and allow it to cool slightly. Cooling prevents the crust from becoming soggy once the filling is added. If preparing ahead of time, cover the cooled shell with a clean cloth or plastic wrap to keep it fresh until ready for assembly.

2. Sauté the Onions

While the pastry cools, focus on caramelizing the onions. Thinly slice the sweet onion to ensure even cooking and caramelization. Use a sharp knife and a stable cutting board for safety and precision. Place a skillet or sauté pan over medium heat and add the 2 tablespoons of olive oil. Allow the oil to warm up until shimmering but not smoking.

Add the sliced onions to the skillet, stirring occasionally to coat them evenly with the oil. Maintain medium heat to facilitate gentle cooking, which allows the onions to release their natural sugars without burning. Stir frequently to prevent sticking or burning, especially near the edges of the pan. Continue cooking for about 15-20 minutes, or until the onions become soft, translucent, and develop a rich, golden-brown hue. The caramelization process intensifies their sweetness and adds depth to the tart’s flavor profile.

Once caramelized, remove the onions from heat and spread them on a plate to cool to room temperature. Cooling is essential to prevent the residual heat from cooking the eggs in the filling when combined later. Spread the onions out to cool faster, and do not cover tightly to avoid trapping moisture, which could make them soggy.

3. Prepare the Filling

In the meantime, prepare the creamy egg and cheese mixture that forms the tart’s luscious filling. Place the eggs in a food processor or blender. Add the crumbled feta cheese, salt, black pepper, and ground nutmeg. For an added kick, you may include a dash of hot pepper sauce if desired, but this is optional and should be adjusted to taste.

Secure the lid and process until the mixture is completely smooth. Scrape down the sides of the processor as needed to ensure even blending. Once smooth, add the half-and-half cream and milk, then pulse or process briefly until the mixture is fully blended and homogeneous. The goal is a silky, pourable filling that will set beautifully during baking.

Set aside the mixture while you assemble the tart. Ensure that all ingredients are at room temperature to promote even baking and prevent curdling of the eggs during the process.

4. Assemble the Tart

With the pastry shell cooled, brush its interior with Dijon mustard using a pastry brush. This step enhances flavor and helps prevent the crust from becoming soggy by creating a barrier against moisture. Spread the chopped green onions evenly over the mustard-coated crust, followed by the chopped chives for added aroma and visual appeal.

Distribute the sautéed onions evenly over the herb-topped crust, ensuring an even layer that will create a delightful texture and flavor in each bite. Use a spatula or spoon to spread the onions gently, pressing them slightly into the crust for better adhesion.

5. Pour in the Filling

Carefully pour the prepared egg and cheese mixture over the sautéed onions. Do so slowly and steadily to avoid disturbing the layers and to ensure an even distribution of the filling. The mixture should flow smoothly and settle into all the nooks and crannies of the tart.

6. Baking the Tart

Preheat your oven to 375°F (190°C). Place the assembled tart on the middle rack of the oven. Sprinkle the grated Parmesan cheese evenly over the top, adding a savory crust of flavor and a golden-brown finish during baking.

Bake for 30-40 minutes, or until the filling is set around the edges and slightly puffed in the center. To test, insert a thin knife or toothpick near the middle; if it comes out clean, the tart is ready. Keep a close eye during the final minutes to prevent over-browning or burning.

Allow the tart to cool for about 10 minutes on a wire rack before slicing. Resting helps the filling set further, ensuring clean slices and a firm texture.

7. Serve and Garnish

Serve the onion tart warm or at room temperature. Garnish with additional chopped chives or fresh herbs if desired for color and aroma. Slice carefully with a sharp knife, and present on a platter or serving dish. This dish pairs beautifully with a light green salad or roasted vegetables for a complete meal.

Preparation Tips

• Caramelize onions slowly over medium heat to develop their sweetness fully. Rushing this step can result in bitter or undercooked onions.
• Use a high-quality pastry shell or make your own from scratch for optimal flavor and texture. If using store-bought, choose a flaky, buttery variety.
• Ensure the filling mixture is smooth and well blended to avoid a lumpy texture after baking.
• Pre-bake the pastry shell thoroughly to prevent sogginess once the filling is added.
• Allow the tart to rest after baking to facilitate easier slicing and better presentation.

Nutritional Information

Tips and Tricks

• For an even richer flavor, sprinkle some toasted pine nuts or walnuts over the tart before baking.
• Experiment with cheeses—try Gouda, Gruyère, or goat cheese for different taste profiles.
• If you prefer a gluten-free crust, substitute with a pre-made gluten-free pastry shell or a homemade almond flour crust.
• Make ahead: prepare the tart up to the baking stage, then refrigerate for up to 24 hours before baking. Bake just before serving for maximum freshness.
• Reheat leftovers gently in a low oven or microwave to retain the crispness of the crust.

Add-ons and Variations

• Add caramelized onions for a sweeter, more intense onion flavor.
• Incorporate herbs such as thyme, rosemary, or tarragon into the filling for added aroma.
• Mix in sautéed mushrooms, spinach, or roasted red peppers for extra texture and flavor.
• Top with a drizzle of balsamic glaze or a dollop of sour cream for serving.

Side Dishes

• Mixed green salad with vinaigrette
• Roasted seasonal vegetables
• Light fruit salad or fresh berries
• Crusty bread or baguette slices

Improvements

To elevate this Onion Tart further, consider making your own pastry from scratch using high-quality butter and flour. Incorporate finely chopped fresh herbs into the crust dough for additional flavor. For a more substantial meal, serve the tart with a hearty soup or stew. Adding a layer of caramelized onions beneath the sautéed onions can intensify sweetness and complexity.

Save and Store

Allow the tart to cool completely before covering with plastic wrap or placing in an airtight container. Store in the refrigerator for up to 2 days. To reheat, warm in a 350°F (175°C) oven for about 10 minutes until heated through and crust is crisp. For longer storage, the tart can be frozen for up to 1 month; reheat directly from frozen in a moderate oven.

FAQ

Can I make this tart vegan?

Yes. Substitute dairy ingredients with plant-based alternatives such as vegan feta, almond or soy milk, and vegan pastry shells. Ensure the egg is replaced with a suitable binder like silken tofu or a commercial egg replacer.

Can I use other types of cheese?

Absolutely. Cheeses like Gouda, Gruyère, or even a mild cheddar can be used to customize the flavor profile. Adjust seasoning accordingly to balance the saltiness and richness.

What if I don’t have a food processor?

You can blend the filling ingredients in a high-speed blender or whisk them vigorously in a bowl until smooth. The key is achieving a homogeneous mixture to ensure a silky texture after baking.

Is blind baking necessary?

Yes. Blind baking the pastry shell prevents sogginess once the moist filling is added. Proper blind baking ensures a crispy, flaky crust that holds up well during baking and serving.

Conclusion

This Onion Tart exemplifies the elegance of simple ingredients transformed through careful technique into a dish that delights the senses. Its combination of sweet caramelized onions, savory cheeses, and fragrant herbs wrapped in a flaky pastry makes it a versatile addition to any menu. Perfect for impressing dinner guests or elevating a casual family meal, this tart embodies comfort and sophistication in each bite. Remember, the key to success lies in patience during the caramelization process, meticulous blind baking, and gentle handling during assembly. With a little practice, you will master this recipe and enjoy its rich flavors time and again, making it a staple in your culinary repertoire. For more recipes like this, visit Love With Recipes—your trusted platform for delicious, well-tested dishes.

References

• Joy of Cooking, 2019 Edition
• The Professional Pastry Chef by Bo Friberg, 2009