French Onion Tart

A delicate baked good outside layer finished off with sweet broiled onions and simply a trace of spices make this French onion tart a gathering top pick. A sprinkle of thyme and a small bunch of gruyere pair delectably with caramelized onions.

I love to engage around the special times of year. Little gatherings, huge gatherings… it simply doesn’t feel like Christmas without a considerable measure of cooking and a claim to fame mixed drink or two. We’re not arranging a major occasion party this year, yet that doesn’t mean we will not have a couple of little ones.

One thing the vast majority of our gatherings share practically speaking is a lot of food (or perhaps to an extreme truth be told), a lot to drink and some great music. What’s more, except if I’m facilitating a supper gathering, another normal factor is serving food that can be handily gotten and eaten.

That implies no utensils if there’s anything I can do about it, starter plates just, and making a menu that can be appreciated with simply a napkin close by.

Visitors aren’t attempting to cut through a piece of chicken while adjusting a plate on their lap with a beverage close by. All things considered, they’re blending, snacking, talking and, contingent upon the hour and mixed drink utilization, moving.

Ingredients

Pastry

• 2 cups all purpose flour
• 1/2 tsp kosher salt
• 1 Tbsp sugar
• 12 Tbsp cold unsalted butter, diced (1 1/2 sticks)
• 1/2 cup ice water

Onion Topping

• 1 cup gruyere cheese, shredded (4 oz)
• 1 1/2 tsp fresh thyme, minced
• 2 tsp fresh chives, minced
• 1 1/4 lbs sweet onions, (about 3 medium onions)
• 1 Tbsp heavy cream
• 3 Tbsp unsalted butter, diced
• 1 tsp kosher salt

Instructions

Pastry

1. Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine.
2. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas.
   With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Prepare the tart

1. Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
2. Roll the dough between two sheets of lightly floured wax paper, slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the onions.
3. Sprinkle the rolled pastry with the cheese right to the edges.
4. Sprinkle with thyme and chives.
5. Peel, halve, and very thinly slice the onions into half moons, keeping the moons intact. Place the onion half moons on the pastry in diagonal lines, just barely overlapping and brush lightly with cream.
6. Dot with the butter and sprinkle with salt.
7. Bake for 40 mins or until the tart is golden and browned. Cover the edges with foil if the tart is getting too brown during baking.
8. Let cool slightly and cut into squares to serve. Serve warm or at room temperature.

Recipe Notes

• The dough comes together in minutes in your food processor and can be made well in advance and frozen until you’re ready to use it.
• There’s no pre-cooking of the onions on the stove like many onion tarts require. They’re simply sliced thin and arranged over a sprinkling of grated cheese and herbs and baked until golden brown and caramelized.
• The tart can be sliced into squares, strips, or wedges, but no matter how you slice it (yes I went there), it’s just plain delicious.
• Tart can be served right out of the oven or at room temperature, which makes it ideal for parties.