French Onion Tart
Ingredients
The filling
-
1½
lb.
onions (about 4 small), preferably yellow, halved, thinly sliced
-
3
Tbsp.
unsalted butter
-
¾
tsp.
Diamond Crystal kosher salt or ½ tsp. Morton kosher salt, plus more
-
1
clove
garlic, finely chopped
-
2
tsp.
sherry vinegar or red wine vinegar
-
2
tsp.
Worcestershire sauce
-
1
tsp.
freshly ground pepper
-
4
oz.
Gruyère, coarsely grated, divided
The crust
-
1
sheet
frozen puff pastry (one 14-oz. package or half of a 17.3-oz. package), thawed
-
1
Tbsp.
Dijon mustard
For serving
Instructions
- Preheat the oven to 400°F and prepare a large Dutch oven with onions, butter, and salt, cooking until onions are softened.
- Uncover and continue cooking, adding splashes of water, until onions are deep golden brown.
- Remove from heat and mix in garlic, vinegar, Worcestershire sauce, pepper, and part of the Gruyère cheese.
- Roll out the puff pastry into a rectangle and prepare it for baking by scoring the edges and pricking the center.
- Bake the pastry until puffed and golden, then flatten the center slightly.
- Spread mustard over the pastry, top with the onion mixture, and sprinkle remaining Gruyère cheese.
- Bake until the pastry is golden brown and the cheese is melted, then cool slightly and cut into squares before serving with chives.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
6g
Sodium
600mg
Cholesterol
30mg
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