French · Dessert
Caramelized Onion and Cheese Tart
A French savoury-leaning tart built on buttery pastry, slow-cooked caramelized onions, and a soft, cheese-flecked custard that sets to a gentle wobble — closer to a quiche in spirit but finished with mascarpone for a rounder, dessert-adjacent richness.
$1
35 minsPrep
35 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
346Calories
6.1gProtein
28.2gFat
16.6gCarbs
1.3gSugar
0.5gFiber
319mgSodium
156mgChol
17.1gSat Fat
92mgPotassium
48mgCalcium
1.4mgIron
0.3mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Make the pastry
rub chilled cubed butter into sifted flour and a pinch of salt until it resembles coarse breadcrumbs, then bind with iced water into a smooth dough.
2
Wrap the dough and chill for 30 minutes to relax the gluten and firm the butter.
3
Meanwhile, slice onions thinly and cook slowly in butter over low heat for 25-30 minutes, stirring occasionally, until deeply golden and jammy; set aside to cool slightly.
4
Roll the chilled dough thin and line two 8cm individual tart tins, pressing into the corners and trimming excess; prick the bases with a fork and chill for 10 minutes.
5
Blind-bake the tart shells at 190°C (375°F) with baking beans for 10 minutes, then remove beans and bake a further 5 minutes until pale gold.
6
Whisk the egg, heavy cream and crème fraîche together until smooth, then fold in small spoonfuls of mascarpone to leave soft pockets.
7
Spread the caramelized onions evenly across the two baked shells, pour over the custard mixture, and dot with any remaining mascarpone.
8
Bake at 170°C (340°F) for 18-20 minutes until the custard is just set with a gentle wobble in the centre.
9
Cool on a wire rack for at least 10 minutes before unmoulding and serving warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted all purpose flour
- 0.8 oz24g chilled, cubed, plus extra for caramelising onions butter
- 0.3 oz8g iced water
- 0 oz1g salt
- 7/87/8 eggs, beaten (45g)
- 1.2 oz35g heavy cream
- 0.5 oz15g creme fraiche
- 0.9 oz25g mascarpone
- 0 oz0g cottage cheese full
