Onion Tart


  • 5-7 medium sized onions (about 2 pounds), thinly sliced
  • 3 Tbsp butter
  • 2 Tbsp olive oil
  • 2 eggs
  • 1/2 cup heavy cream
  • 1-2 tsp freshly ground black pepper
  • fresh thyme and parsley, finely minced (if desired)
  • 1 sheet puff pastry, thawed
  • 1-2 small spring onions with some green still attached, trimmed, and sliced very thinly lengthwise (if desired)
  • salt to taste
  1. Preheat oven to 375º.
  1. Roll out the sheet of puff pastry on a lightly floured surface so it fits inside a pie pan with some overlap around the edges. Lightly butter or oil a pie dish and place the dough with the edges draped outward.
  1. In a large bowl, beat the eggs, heavy cream, salt, pepper, until combined. Add the onions and stir until fully combined.
  1. Pour the mixture into the pastry crust, fold the pastry edges over the top if needed, then top with fresh onion slices, if using, and a pinch of salt. Bake until crust and top are browned. Removed from oven and let cool until set enough to slice and serve.

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