I've made this often to serve at a holiday brunch and it's always well received.


  • For pastry dough:
  • 2 cups flour
  • 1/2 cup cold butter, cut into bits
  • 1 teaspoon salt
  • 4 to 8 tablespoons ice water
  • Filling: 1 lb. onions chopped
  • 2 tablespoons olive oil
  • 1 large egg
  • 1/2 cup heavy cream


Make pastry dough:
In a bowl with pastry blender blend flour, butter and salt until mixture resembles meal. Add 4 tablespoons water and toss until water is incorporated. Add additional water as needed to form ball. Chill dough if too soft to handle, or, if it is easy to handle, roll dough to fit a 9 or 10 inch tart pan with removable bottom. Prick bottom, Chill 30 minutes. In the meantime, heat oven to 425 degrees. Bake in lower third of oven about 20 minutes until shell is pale golden.

Reduce temperature to 375 degrees.

Make filling:
In a large heavy skillet, cook onions in oil, stirring, until very soft and golden, about 15 minutes. Transfer onions to a bowl to cool. In a small bowl whisk together egg and cream, salt and pepper to taste, add onions.

Pour filling into prepared shell and bake in middle of oven until filling is set and top lightly browned, 20 to 25 minutes. Serves 6 to 8

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Submitted 6/13/05.
Source: Gournet, Dec. 1994, p.209
Submitted By: Marie
Onion Tart