Onion Gruyère Tart (Print Version)
# Ingredients:
01 -
½ cup ice-cold water.
02 -
½ teaspoon salt, kosher preferred.
03 -
1 cup shredded Gruyère cheese (about 4 oz).
04 -
1 tablespoon of sugar.
05 -
2 teaspoons minced fresh chives.
06 -
12 tablespoons diced cold butter (1 ½ sticks).
07 -
1 tablespoon heavy cream.
08 -
1 ¼ pounds of sweet onions (about three medium-sized ones).
09 -
1 ½ teaspoons minced fresh thyme.
10 -
3 tablespoons small cubes of butter.
11 -
2 cups regular all-purpose flour.
12 -
1 teaspoon kosher salt, divided.
# Instructions:
01 -
In a large mixing bowl or food processor, mix together the flour, sugar, and kosher salt.
02 -
Add the butter pieces and blend until the mixture looks like coarse crumbs.
03 -
Slowly add the chilled water while mixing until the dough starts coming together.
04 -
Wrap the dough in some cling film and chill in the fridge for half an hour, or freeze for a later time.
05 -
Cut the onions into thin, crescent-shaped slices after peeling and halving them.
06 -
Shape the dough into a 10x14-inch rectangle, then transfer it to a baking tray lined with parchment paper. Arrange the onion slices diagonally, overlapping slightly.
07 -
Scatter the grated Gruyère all the way to the edges of the dough. Then, add the chives and thyme evenly on top.
08 -
Lightly coat the onions with a brush dipped in heavy cream.
09 -
Dot the onions with small cubes of butter.
10 -
Sprinkle over the second portion of kosher salt.
11 -
Bake at 400°F (200°C) for roughly 40 minutes or until the pastry becomes golden and the onions soften completely.
12 -
If you see the pastry edges browning too much, wrap foil around them while baking.
13 -
Let it rest for a few minutes to cool down. Slice it into portions — squares, slices, or strips — and enjoy while warm or at room temp.
# Notes:
01 -
For deeper flavor, try cooking the onions until caramelized before adding them.
02 -
Serve it alongside an easy green salad for a great combo.