Photograph of the finished Tarte à l'oignon

France · Tart hành tây caramel phô mai Munster

Tarte à l'oignon

2 hr Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 15.5 oz
  • Photograph of Unsalted butter Unsalted butter 8.5 oz
  • Photograph of Onion Onion 12
  • Photograph of Gruyère cheese Gruyère cheese 7.1 oz
  • Photograph of Thyme Thyme 0.3 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Wine vinegar Wine vinegar 2 ⅔ tbsp
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Knead the flour with cold butter, salt, and cold water to form brisée dough, then refrigerate for 1 hour.
  2. 2 Slice three onions very thinly and sauté them over low heat for 50 minutes, stirring every 5 minutes, until the onions turn a caramel brown color.
  3. 3 Sprinkle vinegar over the onions in the pan to break up the burnt layer at the bottom and balance the sweetness; this version doesn't use cream or eggs, so all the flavor comes from the onions.
  4. 4 Roll out the dough in the mold, poke holes in the bottom, then bake at 190 degrees for 15 minutes.
  5. 5 Spread the onions on the crust, sprinkle with grated cheese and thyme, then bake for another 20 minutes until golden brown.

With an appliance

  • Air fryer 1 hr 50 min

    Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 205-degree hot air oven for 13 minutes, and rotate the tray at minute 6. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.

Start cooking