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Spring Onion Tart

A Spring Onion Tart is a wonderful thing to serve for a light lunch or first course.
Prep Time45 mins
Cook Time1 hr 15 mins
Total Time2 hrs
Course: Appetizer
Cuisine: American
Servings: 6
Calories: 413kcal
Author: Paige

Ingredients

  • 1 1/4 cups Flour, all purpose
  • 1 tbsp. Sugar
  • 1/2 tsp. Salt
  • 8 tbsp. Butter, unsalted, chilled, cut in 1/2" cubes
  • 2-3 tbsp Ice Water
  • FOR THE ONION FILLING
  • 2 tbsp. Butter
  • 1 1/2 pounds Onions, small yellow or red, or leeks, sliced thinly
  • 1 tsp. Garlic, minced
  • 3/4 tsp. Salt
  • 2 sprigs Thyme, leaves removed from stem
  • 2 Eggs, large
  • 1/2 cup Half and Half
  • 1/4 tsp. Pepper
  • 1/4 tsp. Nutmeg
  • 1/2 cup Parmesan cheese, grated

Instructions

  • FOR THE CRUST
  • Spray a 9" round or 14" rectangular tart with nonstick baking spray
  • In a food processor, pulse flour and sugar several times.
    Add the cold butter and continue to pulse until combined. You want the mixture to resemble coarse sand which is about 15 pulses on your processor.
    Add 2 tablespoons of ice water and pulse until mixture starts to clump together in a large ball. Its okay to add up to 1 tablespoon more ice water if needed.
    Transfer the dough to tart pan (s), patting it in place with your fingers, including up the sides of the pan.
    Place a sheet of plastic wrap over the dough, smoothing out any lumps with your fingers as you go. Freeze for 30 minutes.
  • Heat oven to 375, Place the frozen tart shell (s) on a baking sheet, and line each tart with a piece of parchment paper sprayed lightly with vegetable oil spray. Heavy aluminum foil sprayed with oil will work fine too.
    Press this against the dough and carefully up the sides of the tart pan, then fill with pie weights or dried beans (about 2 cups ).
    Place in oven and bake for 30 minutes, or until the dough no longer looks wet. Take out of the oven, and remove parchment paper or foil and pie weights or beans.
    Return the tart shell to oven for 5 to 10 more minutes, until lightly golden.
  • FOR ONION FILLING
  • Melt the butter in a large non-stick skillet. Add onions, garlic, salt and thyme - cover with a lid and cook for about 10 minutes on medium high heat - the onions will look soft and start to wilt.
    Cover and reduce heat to low. Continue cooking until very soft, about 20 minutes. If onions look wet after cooking for 15 minutes, remove lid and continue cooking until the water evaporates - about 5 minutes.
    Let the mixture cool for 10 minutes.
  • Mix together eggs, half-and -half, pepper and nutmeg with a whisk or fork until well combined.
    Add onion mixture to egg mixture, then stir in cheese. Spread onion mixture in the tart shell (s).
    You can sprinkle a little more thyme and Parmesan if you like, the back into the oven to bake.
  • Bake tart at 375 on a baking sheet in the middle rack of the oven for 20-25 minutes until firm to the touch and lightly golden brown.
    Cool on a wire rack for 15 minutes, then remove tart from pan and gently slide onto a serving plate. A thin spatula placed between the pan bottom and the crust helps if needed.
  • Cut, serve and enjoy!

Notes

  • This recipe was updated in December 2019

Nutrition

Calories: 413kcal | Carbohydrates: 35g | Protein: 10g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 122mg | Sodium: 736mg | Potassium: 250mg | Fiber: 3g | Sugar: 8g | Vitamin A: 854IU | Vitamin C: 9mg | Calcium: 157mg | Iron: 2mg