Prep your dough and get to tarting – this savory tart is a French Alsatian delight from my mother in law, Brigitte Helzer. There is also a vegetarian option as you can always cut ham from the recipe. Music: “Cabin by the Sea” by The Diskettes
Print
Tarte á l’Oignon (Savory French Onion Tart)
- Total Time: 55 minutes
- Yield: 4-8 servings 1x
Description
Delicious, simple and impressive dish to serve next time you host!
Ingredients
- 4-5 large onions, roughly chopped
- 1-2 tbs. unsalted butter
- salt, pepper
- 1/2 tsp. nutmeg
- 2 slices ham or prociutto, roughly chopped
- 1 tbs. all-purpose flour
- 1 egg
- 1/2 cup (120 ml) milk
- 1 cup (240 ml) emmentaler, grated (could sub in some gruyere or swiss or other cheeses)
Instructions
- Have savory dough ready – I like to have it rolled out on my pan then I keep it cold in the fridge til I’m ready. I have an awesome flaky savory dough recipe in my Tarte á la Tomate post.
- Preheat oven to 450
- Heat butter over low-medium flame
- Add onions, stir and cover to sweat
- This is a good time to grate cheese, roughly chop ham or prociutto
- Add ham or prociutto to sweated onions
- Add flour
- In a separate bowl, whisk egg and milk together
- Turn off flame, add mixture to onions
- Pull out your prepped dough, pour in onions
- Generously sprinkle grated cheese on top
- Bake at 450 for 20 mins, then reduce heat to 350 for another 20 mins, cheese and edges of crust should be golden brown
- Let cool for 10 mins on cooling rack before digging in
- Enjoy!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Cuisine: French Alsatian
Nutrition
- Serving Size: 1 slice
- Calories: 290
If You Liked This Recipe, You’ll Love These
- Shiso Meyer Lemon Tart
- Boozy French Toast
- Tartiflette au Reblochon: The French Alpine Potato Gratin
- French Onion Soup with Braised Short Ribs and Gruyère
Frequently Asked Questions
Can I make this tart vegetarian?
Yes — the article explicitly states: “there is also a vegetarian option as you can always cut ham from the recipe.” Simply omit the 2 slices of ham or prosciutto; the caramelized onion, egg, milk, and cheese filling is hearty enough on its own.
What cheese works best, and can I substitute?
The recipe calls for 1 cup of grated emmentaler, the traditional Alsatian choice. The ingredients list itself says you “could sub in some gruyere or swiss or other cheeses” — any good melting cheese with mild nuttiness will work well.
Why does the oven temperature drop partway through baking?
The tart starts at 450°F for 20 minutes to set the crust and start browning the cheese, then the temperature drops to 350°F for another 20 minutes so the egg-and-milk custard cooks through gently without burning the top. The cheese and edges of the crust should be golden brown when done.
