This creamy onion tart is exquisite and exquisitely simple to make. The filling is nothing more than sauteed white onion, butter, cream, milk, and eggs. The crust is a flaky, buttery pâte brisée.
For four generations, the Vongerichten family has been turning out this tart, which is like a quiche but creamier. Originally published March 20, 2012.–Renee Schettler Rossi
LC Simple Sophistication Note
“Its greatness lies in its simplicity,” wrote LC recipe tester Susan B. of this onion tart after making it–and promptly swooning to it. Who are we to argue with such sophisticated logic? What also wowed and wooed us was how satiating it was in those sort of in-between-the-seasons temperatures when the days are warm but the nights still quite cool.
Creamy Onion Tart
Ingredients
- 1 large white onion, very thinly sliced
- 4 tablespoons unsalted butter (2 oz)
- Kosher salt and freshly ground pepper
- 1/4 cup all-purpose flour
- 3/4 cup whole milk, warmed
- 1/3 cup heavy cream, warmed
- 2 large eggs, at room temperature, lightly beaten
- Freshly grated nutmeg
- 1/2 recipe Pate Brisee, blind baked in an 8-inch round fluted tart pan with a removable bottom
Directions
- 1. Preheat the oven to 325°F (163°C).
- 2. In a large skillet, combine the onion, 2 tablespoons of the butter, and a generous pinch of salt. Cover and cook, stirring occasionally, over medium-low heat until very tender and pale gold, about 25 minutes.
- 3. In a large saucepan, melt the remaining 2 tablespoons butter over medium-low heat. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Whisk in the milk and cream in a slow, steady stream. Still whisking, bring to a boil and cook for 2 minutes. Remove from the heat and let cool slightly, whisking occasionally.
- 4. Pour a little of the cream mixture into the eggs, whisking until completely combined. Slowly whisk this mixture back into the cream mixture in the saucepan, a little at a time, until well incorporated and smooth. Stir in the caramelized onions, then season to taste with salt, pepper, and nutmeg. Spoon the mixture onto the pate brisee, spreading it evenly.
- 5. Bake the tart until golden brown and a knife inserted in the center comes out clean, about 1 hour. Let the tart cool in the pan on a wire rack for 20 minutes, then unmold. Slice and serve warm.
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Yummy…..great photos
Isn’t that image of the creamy onion tart stunning, Priyanka? We can’t take credit for the loveliness at the top of this page, though. It’s the handiwork of photographer John Kernick. The book in which this recipe appears, Home Cooking with Jean-Georges, is filled with his talent. And, of course, Jean-Georges’ talent. Anyways, many thanks for your kind words.
I baked this using spelt flour and it’s so DELICIOUS with creamy onion filling! Thanks!
Angie, our pleasure. I think your variation was fantastic.
Thanks for the fine recipe! Not only a delicious, savory tart but the recipe is scaled perfectly: pate brisée and volume of filling are exact with no overage.
Michael, that’s wonderful. And your photo is superb. So glad you enjoyed the recipe.