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    Onion Tart

    clock-icon70 minutes
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    Author
    Pixicook editorial team

    A delightful, rustic galette featuring caramelized onions and a flaky crust, perfect for sharing.

    Ingredients for Onion Tart

    units in
    USchevron
    units in
    USchevron
    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Olive Oil

    tablespoons

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Medium Onions, peeled and sliced thin

    each

    Substitute chevron-down

    Thyme Sprigs

    sprigs

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Tart And Pie Dough, disk

    0 oz

    Substitute chevron-down

    Egg

    each

    Substitute chevron-down

    Milk

    tablespoons

    Substitute chevron-down

    Water

    tablespoons

    Substitute chevron-down

    How to Make Onion Tart

    1. Caramelize the Onions

    Heat the olive oil or butter in a low-sided heavy-bottomed pan over medium heat. Add the sliced onions and thyme sprigs to the pan, cooking them slowly for 20 to 30 minutes until caramelized. Season with salt and cook for a few more minutes.

    2. Cool the Onion Mixture

    Transfer the caramelized onions to a bowl to cool. Strain off excess liquid if necessary and remove the thyme sprigs.

    3. Prepare the Dough

    Roll out the tart and pie dough into a 14-inch circle on a lightly floured surface. Brush off any excess flour and transfer the dough to a baking sheet lined with parchment paper. Chill in the refrigerator for 10 minutes.

    4. Assemble the Galette

    Spread the cooled onions over the dough, leaving a 1.5-inch border around the edges. Fold the dough border up over the onions to create a rustic edge.

    5. Prepare Egg Wash

    In a small bowl, mix the egg with the milk or water to make an egg wash. Brush this over the folded dough rim.

    6. Bake the Galette

    Preheat the oven to 375°F. Place the galette on the bottom rack and bake for 45 to 50 minutes, or until the crust is golden brown.

    7. Cool and Serve

    Remove the galette from the oven and let it cool on a rack. Serve warm or at room temperature.


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