We use a lot of onions in our everyday cooking but the other day I noticed we had more onions than were strictly necessary. I decided to make a rustic onion tart after seeing a couple galettes come through my Pinterest feed.
A galette is a type of free form tart where the filling is piled into the center of the crust and the sides are folded over. They’re like a pie without the fuss, although they can be very decorative. Galettes can be sweet or savory, so besides the obvious apple or onion or cheese tart you could also make tomato, or pear or tuna or ham and egg. It’s really up to your imagination.
Caramelizing onions can take awhile but it’s really simple to do and only requires the occasional stir. They’re great for topping a pizza, adding to sauces, making French onion soup or even an amazing onion dip. It can be worthwhile to make a large batch and freeze the extras to have on hand. It doesn’t take any more effort to make a double batch and it pays off in time savings down the road.
The simple tart dough recipe I’m going to share was given to me by a Pampered Chef consultant a long time ago. I didn’t feel like making a fussy crust and I know I get good results from this recipe. It can even be made ahead of time and allowed to chill in the fridge for a day or two. {Like my rolling pin? Don’t tell Rick!}
There’s no reason you couldn’t use a store bought crust or even crescent roll dough, but the tart dough is so simple I’d just as soon make it myself and avoid the added ingredients in the processed dough. Of course, if you’re feeling adventurous, feel free to try your hand at this rough puff pastry. It makes an awesome tart.
Make the dough first and allow it to chill while you caramelize the onions. Then roll it out and transfer to a baking sheet. Top with the onions, pull the sides up and bake for 30 to 40 minutes. The overall preparation and cook time is lengthy, but the actual hands on time is relatively short. Your kitchen will smell awesome and you’ll be more than satisfied at the effort when you take the first bite.
Ingredients
For the tart dough:
- 1/2 cup butter cut into pieces and softened
- 3 ounces cream cheese cut into pieces softened
- 1 cup flour
For the onion filling:
- 3 large onions cut into petals
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon fresh thyme leaves less if using dried
- 3/4 cup grated semi-hard cheese; Swiss is good. I used Manchego because we had it in the fridge
- salt and pepper to taste
- A generous splash of balsamic vinegar OR brandy OR red wine one or two teaspoons for the balsamic, more for the brandy or wine...start with a smaller amount and add more as you like
Instructions
Make the dough first.
- Soften the butter and cream cheese in the microwave or in a large saucepan over very low heat. Stir with a wooden spoon until smooth. It shouldn't be completely liquid.
- Add the flour, a little at a time and stir until a soft dough forms.
- Cover and chill for at least an hour in the fridge.
While the dough is chilling, caramelize the onions.
- Heat the olive oil and butter in a large skillet over medium high heat.
- Add the onions and saute until they start to soften and change color, about 10 minutes.
- Reduce the heat to low and let them cook until they turn a gorgeous golden brown and smell incredibly sweet, another 30 minutes or so, stirring every 15 minutes or so. If the onions start to dry out, turn the heat down some more and add a little more olive oil.
- Add the thyme and brandy and stir to combine. Season with salt and pepper. Cook for 10 minutes more.
- Preheat the oven to 350°
- Pull the dough out of the fridge and let it come to room temperature while the onions are finishing. Now's a good time to grate the cheese if you haven't already.
- Roll the dough out, using a little flour to prevent sticking.
- Transfer to a baking sheet. It's OK is it extends past the edges.
- Spread 2/3 of the cheese on the dough, leaving an inch or more all the way around.
- Arrange the onions over top the cheese. Fold the sides up, leaving some of the onions exposed in the middle.
- Spread the remaining cheese on top.
- Bake for 30 - 35 minutes. The top will turn a nice golden brown.
Rustic onion tart is incredibly good and will serve from 4 to 8 people. For a light lunch, serve a slice with a simple salad of greens and tomatoes.
I will have to try the carmalized onions! Thanks for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board.
I hope you like them Tammy. Thanks for hosting such a great party and sharing our posts on Pinterest.
This is a very unique recipe. Looks and sounds delicious especially with the cream cheese filling, Will pin. Thanks for sharing.
Thanks! I hope you like it, Marla. It’s easy and delicious. 🙂
Looks delish! I love caramelized onions!
Me too. One of these days I’ll have to share my french onion dip recipe, too.
I love how easy it is to make something that looks so fancy. Hello from Real Food Fridays.
This would be a great appetizer for entertaining. I am pinning. I do love your rolling pin. My rolling pin is actually a piece of pvc pipe 😉
dropping by from the Bloggers Brags Pinterest Party, and following you on social media
I’ll have to remember that next time I’m out of wine bottles hahaha
I don’t generally make homemade crusts. You make it look so easy. I may give this a try. Thanks for sharing with us at The HomeAcre Hop!
Please join us again Thursday at:
http://summers-acres.com
~Ann
Your tart looks delicious Lydia. I use onions daily. That and garlic are my two favorite ingredients. I’m stopping by from the Let’s Get Real Friday Link Party. Thanks so much for joining us this week.
Thanks, Nicky. It was really good. I need to make another one soon 🙂
I definitely need to try out this galette! We’ve got some extra onions, and I like galettes – perfect combo. 🙂
Hi Lydia! I’m stopping in from Let’s Get Real today. I stayed away from onions in my cooking because my now 16 year old son declared he didn’t like them when he was younger. I’ve recently rediscovered how much I like onions and love to cook them with almost everything. I always have to make extra carmelized onions because I snack on them while I’m cooking them. Interesting to know that they freeze well. That’s a great idea! I’m not much of a crust girl, but this sounds like one I can handle. I’ll need two bottles of wine to make it though. LOL!
I used to work with a lady who doesn’t eat onions or garlic. I can’t imagine life without them, but I know there are some people (the Jains of India) who don’t eat them for religions reasons. Good luck with the crust!
I have never made a rustic tart and it looks so beautiful. Onions are my favorite vegetable. I need to try this out. Thanks for sharing it on foodie friday.
I hope you like it! 🙂
I’ve never had an onion dish that was this saturated. This sounds very good, but strong. Is it a strong taste? I’m probalby going to have a week of veganism just to do a cleanse. Thanks for linking up with Countdown in Style.
The onions get sweeter the longer they cook so the flavor is very different from raw or even sauteed onion.
I love galette style recipes and your crust sounds amazing! Not to mention caramelized onions and swiss cheese, this is a keeper!
Thanks!
That crust is so easy to work with. I hope you make it, it’s really good!
Wow the crust looks amazing. I feel like I would want to add some meat 🙁 LOL. I know you are doing the vegan before 6 thing though from your last post. I’m such a carnivore, Lydia, forgive me! I do love the flavor combinations though 🙂 Thanks for sharing this one with us at Countdown in Style 🙂
Go ahead and add meat if you want! I bet shredded chicken would be awesome 🙂 This crust isn’t vegan because of the cream cheese, btw, but I had written the post awhile ago and kept moving it in the schedule. Thank goodness for an editorial calendar hahaha!
I LOVE onions so this recipe fascinates me!! Pinned and shared!!
Thanks for joining the Link Up this week!
It was really good! I appreciate the pin and the share. Thanks for all you do for your readers 🙂
I’ve made this dish before, but it’s been ages and ages. Yours looks wonderful! I gotta do this again — thanks for the inspiration.
The original recipe used balsamic vinegar, but I did enjoy the flavor of the brandy when caramelizing the onions. Can’t wait to see your version 🙂
Yes, I do love your rolling pin, and the tart looks pretty tasty!
My pleasure! This great post made it easy. 😀
This looks so easy and amazingly delicious! I want to try it with wheat flour, and maybe even a gluten free version, just to see how it turns out.
I’m sure it will be great with any crust you want to use 🙂 Thanks for dropping by and taking the time to comment.
Oh manzo this is right up my alley! I printed to make soon. THANKS Stopping by from Sat Show & Tell. Carrie, amothersshadow.com
Awesome! I hope yo like it 🙂
This looks delectable, even at 7 in the morning! Y-U-M! I’m glad there are fellow onion lovers out there. Nice rolling pin 😉 We need to start you a Wish List at Williams-Sonoma (my favorite store).
Stopping by from SITS and yum is all I can say. Anything that has onions gets my votes that’s for sure.
Yummm!! This recipe sounds delicious. I cannot wait to print it out and try it. When I saw you using a wine bottle instead of a rolling pin I knew I was in the right place! Haha. Who needs a rolling pin when most likely theres a perfectly good bottle of wine thats just going to get drunk that night anway!! Thanks for sharing.
Stopping by for some #SITSblogging love
That was a nice bottle, too. It was a Verdejo if you drink Spanish wines. 🙂
Love your life hack with the wine bottle. Shared it on my Facebook page.
Thanks for the share! 🙂
OH YUM!!! This is right up my alley!!! Pinning!! Stopping by from DBB
Enjoy! It was soooo tasty I had to force myself to share with Rick hahaha
We often have too many onions. Great way to use them up!