Sweet Onion Tart

READY IN: 1hr 30mins




  • Prepare pastry in food processor:
  • Place flour, salt, and butter in work bowl fitted with metal blade. Process until mixture resembles coarse corn meal.
  • While mixing, gradually add ice water through tube and process until mixture forms a ball.
  • Remove dough from work bowl.
  • Shape into 6-inch disk and wrap in plastic wrap.
  • Refrigerate for 1 hour.
  • (Pastry may also be made by hand according to individual's methods.).
  • Roll out pastry between two pieces of parchment paper into 13" circle -- or something resembleing a circle.
  • Place into 10" quiche or tart pan. (Tart pan with removable bottom makes for a more "elegant" presentation.).
  • Fold pastry onto itself forming a double side wall. Prepare edge with decorative trim by finger crimping around entire pan.
  • Meanwhile, preheat oven to 400 degrees.
  • Line pastry bottom with foil. Weigh down pastry by spreading beans or rice on bottom.
  • Bake 15 to 20 minutes--or until edge of pastry is SLIGHTLY browned. Romove foil and weights.
  • Cool pastry.
  • Prepare Filling:
  • Peel onions and slice into 1/4" thick slices.
  • Spread flour onto plate.
  • Dredge onion slices in flour. Set aside.
  • Heat 1 1/2 T of the olive oil and 1 1/2 T of the butter in a 12" skillet over medium-low heat.
  • When oil/butter is hot, brown 1/2 of the onion slices.(About 4-5 minutes each side.).
  • Place on paper towels to drain.
  • Add remaining 1 1/2 T olive oil and 1 1/2 T butter to skillet and brown remaining onion slices. (About 4-5 minutes each side.).
  • Place on paper towels to drain. Set aside.
  • In a medium bowl whisk eggs, milk, salt, pepper, nutmeg, and oregano until well combined. Set aside.
  • Spread 3 T of grated Parmesan on bottom of prepared pastry.
  • Arrange browned onion slices to completely cover bottom of prepared pastry.
  • Pour egg mixture over onions.
  • Sprinkle with remaining 2 T of Parmesan cheese.
  • Bake 45 to 50 minutes or until it is puffed and browned and the filling is set.
  • Cool tart at least 5 minutes before serving.