Mohamed Shili This delicious julia child alsatian onion tart is rich and savory, with golden caramelized onions, creamy Muenster cheese, and fresh thyme in a flaky tart crust. A perfect dish for brunch, lunch, or as a light dinner!
Ingredients Needed
- 1 (9-inch) tart crust (homemade pâte brisée or pre-made refrigerated shell)
- 2 medium onions (yellow or white, thinly sliced, about 2 cups / 250g)
- 2 tbsp (28g) butter
- ½ tsp salt
- 1 large egg
- ½ cup heavy cream
- ½ cup (2 oz / 60g) grated Muenster cheese
- 1 tbsp chopped fresh thyme
- ¼ tsp ground nutmeg
- ¼ tsp freshly ground black pepper
How To Make Alsatian Onion Tart
- Preheat & Prepare Crust: Preheat oven to 350°F (175°C). Place a sheet pan on the lowest oven rack. Line a 9-inch tart pan with the crust and dock with a fork. Freeze for 30 minutes.
- Caramelize Onions: Melt butter in a large skillet over medium-high heat. Add onions and salt, stirring occasionally. Cook until onions are deep golden and tender, about 20–30 minutes. Set aside to cool.
- Blind Bake Crust: Line the frozen tart shell with parchment paper and fill with pie weights (or dried beans/rice). Place tart pan on the sheet pan and bake for 12 minutes. Remove weights and parchment, then bake another 10 minutes until edges are lightly golden. Remove from oven.
- Prepare Filling: In a bowl, whisk together egg, heavy cream, Muenster cheese, thyme, nutmeg, and black pepper. Stir in the cooled onions, scraping up any browned bits from the pan.
- Bake the Tart: Pour the filling into the tart shell and spread evenly. Bake on the sheet pan for 30–35 minutes until the top is golden brown and set. Cover crust edges with foil if browning too quickly.
- Cool & Serve: Let cool for 10 minutes, then slice and serve hot.
Recipe Tips
- Best Crust: Use homemade pâte brisée for the best flavor, or a store-bought refrigerated shell for convenience.
- Caramelizing Onions: Stir occasionally but let them brown deeply for the richest taste.
- Cheese Options: Swap Muenster for Gruyère, Fontina, or Swiss for a slightly different flavor.
- Prevent Soggy Crust: Blind bake until crisp before adding the filling.
- Serving Ideas: Pair with a simple green salad and a glass of white wine like Sauvignon Blanc.
How To Store & Reheat Leftovers
- Refrigerate: Keep leftover alsatian onion tart in an airtight container for up to 3 days.
- Freeze: Wrap tightly and freeze for up to 2 months.
- Reheating: Reheat leftover alsatian onion tart at 325°F for 10–15 min in the oven or in 30-sec intervals in the microwave (crust may soften).
Nutrition Fact
Serving Size: 1 slice (1/10 of tart)
- Calories: 298
- Total Fat: 19.25g
- Saturated Fat: 11.08g
- Cholesterol: 70mg
- Sodium: 286mg
- Potassium: 165mg
- Total Carbohydrate: 24.77g
- Dietary Fiber: 1.5g
- Sugars: 2.55g
- Protein: 6.36g
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Julia Child Alsatian Onion Tart
Description
This delicious julia child alsatian onion tart is rich and savory, with golden caramelized onions, creamy Muenster cheese, and fresh thyme in a flaky tart crust. A perfect dish for brunch, lunch, or as a light dinner!
Ingredients
Instructions
- Preheat & Prepare Crust: Preheat oven to 350°F (175°C). Place a sheet pan on the lowest oven rack. Line a 9-inch tart pan with the crust and dock with a fork. Freeze for 30 minutes.
- Caramelize Onions: Melt butter in a large skillet over medium-high heat. Add onions and salt, stirring occasionally. Cook until onions are deep golden and tender, about 20–30 minutes. Set aside to cool.
- Blind Bake Crust: Line the frozen tart shell with parchment paper and fill with pie weights (or dried beans/rice). Place tart pan on the sheet pan and bake for 12 minutes. Remove weights and parchment, then bake another 10 minutes until edges are lightly golden. Remove from oven.
- Prepare Filling: In a bowl, whisk together egg, heavy cream, Muenster cheese, thyme, nutmeg, and black pepper. Stir in the cooled onions, scraping up any browned bits from the pan.
- Bake the Tart: Pour the filling into the tart shell and spread evenly. Bake on the sheet pan for 30–35 minutes until the top is golden brown and set. Cover crust edges with foil if browning too quickly.
- Cool & Serve: Let cool for 10 minutes, then slice and serve hot.
Notes
- Best Crust: Use homemade pâte brisée for the best flavor, or a store-bought refrigerated shell for convenience.
- Caramelizing Onions: Stir occasionally but let them brown deeply for the richest taste.
- Cheese Options: Swap Muenster for Gruyère, Fontina, or Swiss for a slightly different flavor.
- Prevent Soggy Crust: Blind bake until crisp before adding the filling.
- Serving Ideas: Pair with a simple green salad and a glass of white wine like Sauvignon Blanc.
Julia Child Alsatian Onion Tart
