Old-Fashioned Melting Onion Tart by @hervecuisine

1h5

8 servings

🌾

200 g

Flour

💧

75 ml

Cold water

🧈

100 g

Butter

🧂

0.3 g

Fleur de sel

🌿

1 tsp

Herbes de provence

🧅

5.5

Onions

🌼

30 ml

Old-style mustard

🥛

100 ml

Liquid cream

🥚

50 g

Egg

⚫

0.5 g

Pepper

🫒

15 ml

Olive oil

  1. Combine
    • all-purpose flour
    • Herbes de Provence

    Combine the all-purpose flour, Herbes de Provence, and fleur de sel in the mixing bowl.

  2. Rub
    • unsalted butter
    • Flour
    • Fleur de sel

    Rub the cold unsalted butter into the flour mixture, leaving small butter pieces visible.

  3. Add
    • cold water

    Add the cold water and bring the dough together into a ball.

  4. Chill

    Chill the dough ball in the refrigerator while preparing the filling.

  5. Slice
    • yellow onion

    Thinly slice the yellow onion on the cutting board.

  6. Heat
    • olive oil
    • yellow onion

    Heat the olive oil in the frying pan, then add the sliced yellow onion.

  7. Cook
    • yellow onion

    Cook the yellow onion until translucent and lightly golden.

  8. Roll

    Roll out the chilled dough and line the 20 cm round tart pan.

  9. Spread
    • whole-grain mustard

    Spread the whole-grain mustard evenly over the pastry base.

  10. Arrange
    • yellow onion
    • Old-style mustard

    Arrange the cooked yellow onion over the mustard layer.

  11. Whisk
    • heavy cream
    • egg
    • fleur de sel

    Whisk the heavy cream, egg, fleur de sel, and black pepper in the mixing bowl.

  12. Pour
    • heavy cream
    • egg
    • Onions

    Pour the cream-and-egg mixture over the yellow onion filling.

  13. Bake

    Bake the tart at 180 °C / 356 °F until deeply golden, about 41 minutes.

  14. Serve

    Serve the tart hot, warm, or cold.

Old-Fashioned Melting Onion Tart by @hervecuisine

1h5

8 servings

🌾

200 g

Flour

💧

75 ml

Cold water

🧈

100 g

Butter

🧂

0.3 g

Fleur de sel

🌿

1 tsp

Herbes de provence

🧅

5.5

Onions

🌼

30 ml

Old-style mustard

🥛

100 ml

Liquid cream

🥚

50 g

Egg

⚫

0.5 g

Pepper

🫒

15 ml

Olive oil

Preparation Steps

  1. Step 1/14

    Combine the all-purpose flour, Herbes de Provence, and fleur de sel in the mixing bowl.

    🌾all-purpose flour
    🌿Herbes de Provence
    🧂fleur de sel
    🥣mixing bowl

  2. Step 2/14

    Rub the cold unsalted butter into the flour mixture, leaving small butter pieces visible.

    🧈unsalted butter
    🥣mixing bowl

  3. Step 3/14

    Add the cold water and bring the dough together into a ball.

    💧cold water
    🥣mixing bowl

  4. Step 4/14

    Chill the dough ball in the refrigerator while preparing the filling.

  5. Step 5/14

    Thinly slice the yellow onion on the cutting board.

    🧅yellow onion
    🔪chef's knife
    🪵cutting board

  6. Step 6/14

    Heat the olive oil in the frying pan, then add the sliced yellow onion.

    🫒olive oil
    🧅yellow onion
    🍳frying pan
    🥄spatula

  7. Step 7/14

    Cook the yellow onion until translucent and lightly golden.

    🧅yellow onion
    🍳frying pan
    🥄spatula

  8. Step 8/14

    Roll out the chilled dough and line the 20 cm round tart pan.

    🥖rolling pin
    🍳20 cm round tart pan

  9. Step 9/14

    Spread the whole-grain mustard evenly over the pastry base.

    🌼whole-grain mustard
    🍳20 cm round tart pan
    🥄spatula

  10. Step 10/14

    Arrange the cooked yellow onion over the mustard layer.

    🧅yellow onion
    🍳20 cm round tart pan
    🥄spatula

  11. Step 11/14

    Whisk the heavy cream, egg, fleur de sel, and black pepper in the mixing bowl.

    🥛heavy cream
    🥚egg
    🧂fleur de sel
    ⚫black pepper
    🥣mixing bowl
    🥄whisk

  12. Step 12/14

    Pour the cream-and-egg mixture over the yellow onion filling.

    🥛heavy cream
    🥚egg
    🥣mixing bowl
    🍳20 cm round tart pan

  13. Step 13/14

    Bake the tart at 180 °C / 356 °F until deeply golden, about 41 minutes.

    🍳20 cm round tart pan

  14. Step 14/14

    Serve the tart hot, warm, or cold.

Composition

Ingredients

Types

Water, Seasoning, Herbs, Eggs, Fats and Oils

Ingredients

Flour, Cold water, Butter, Fleur de sel, Herbes de provence, Onions, Old-style mustard, Liquid cream, Egg, Pepper, Olive oil

Notes

Flour (for the pastry), Cold water (for the pastry), Butter (cold, cut into pieces, for the pastry), Fleur de sel (for the pastry, for the filling, to taste), Herbes de provence (for the pastry), Onions (5 to 6 large onions, white or yellow ideally), Liquid cream (classic or plant-based), Pepper (to taste), Olive oil (to cook the onions, amount not given)

Allergens

eggs

Dietetics

Dietary regimen

vegetarian, pescatarian

Calories

397 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 39g, Fat: 24g, Fiber: 4g, Sugars: 8g, Saturated fat: 13g

Nutritional Information

Minerals

Sodium: 420mg, Calcium: 61mg, Iron: 2.4mg, Potassium: 315mg

Vitamins

Vitamin C: 12mg, Vitamin A: 210µg, Vitamin B6: 0.2mg, Folate: 42µg

Preparation

Time Information

Preparation

25 minutes

Cooking

40 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

mixing bowl, rolling pin, chef's knife, cutting board, frying pan, whisk, 20 cm round tart pan, spatula

Appliances

Refrigerator, Oven, Stove

Type

Type

Type Of Dish

Main Course, Starter, Appetizer

Occasions

Summer lunch, Aperitif, Picnic

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

flaky, tender, creamy, soft, golden

Flavors

sweet, savory, buttery, herbal, tangy, peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours because the tart contains egg and cream), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating), freezer : 2 months (Wrap individual slices tightly,Thaw overnight in the refrigerator and reheat in the oven)