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    Home > Savory Recipes

    Published: Mar 23, 2024 · Modified: Jul 3, 2025 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

    French Onion Tart

    Jump to Recipe Print Recipe
    Finished-Slice-1-of-1-400x265

    With tomatoes practically falling off the vines, this is the perfect time to make a French Onion Tart. When I had the take out shop, this was a huge hit.  We also made them in half sheet pans, trimmed the edges, cut them into 1 ½ squares for appetizers.  This tart is an example of savory pastries which are as much a part of baking and pastry as sweet.

    The crust is as easy to make as falling off a log.  While the recipe gives instructions for the food processor, it is just as easy to make in a mixer putting all the dry ingredients in the bowl and the wet ingredients on top. After making the dough it needs to rise.  After it rises you can punch it down and refrigerate it for the next day.  When ready to use,  just push it out into the pan and up the sides.  I definitely suggest refrigerating it while you prepare the filling as you don't want it to rise at this point.  It bakes up beautifully browned and crisp with great flavor.

    Fresh basil is essential for this French Onion Tart to come to life.  Whenever I use fresh herbs in a baked item, I bury them under other ingredients so they retain maximum flavor.  If they are sprinkled on top, they will just dry out, so you might as well use the dried version to start.

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    If the yeast crust has not been done ahead of time, start it first.  I start the onions next since they take a bit of time.  The next step is to start prepping the tomatoes, olives, and basil.  After the onions are finished, cool them to lukewarm.  Assemble, bake, wait a few minutes then cut the French Onion Tart for a phenomenal food experience. This is good, hot, warm or room temperature.

    Several other savory tarts you might enjoy are the: Brie and Bacon Tart, Goat Cheese Pesto Tart, and Spanakopita, A Spinach Pie From Greece.

    TART CRUST

    Crust ingred.
    Yeast Dissolving in water
    Oil in Yeast/water
    Dry Ingredient in processor
    Pouring down feed tube
    Balled up in processor

    Combine yeast with water.  Stir to dissolve yeast.  Add oil. Add the flour and salt to a processor bowl.  Process briefly to mix. With the machine running pour the yeast water down the feedtube.  Process until a ball forms and then for 30 seconds.

    Dump the dough out on a lightly floured board

    Out of processor (1 of 1)
    Balled up on table
    Dough in bowl

    Knead into a smooth ball.  Place in a sprayed bowl, turn to coat both sides, cover with plastic wrap and let rise until doubled.  At this point, it may be refrigerated overnight if desired.

    FRENCH ONION TART FILLING

    Tart ingredients
    cutting onion in half

    Slice onions thinly into half-moons. 

    Sliced in half
    Pile of Sliced onions
    Onions browning

    Heat oil in a pan.  Add the onions.  Turn in the pan to coat onions with oil. Saute over medium heat until deep golden brown.

    Onions browning 4
    Caramelized Onions for French Onion tart

    Lower heat as onions start to color.  It takes approximately 45 to 60 minutes for them to cook.    If they get too dry before they are done, add a bit more oil.  Cool onions.

    Crust in pan

    Punch dough down.   Press dough into the bottom

    Pressing Crust in
    Pressing Crust up sides

    and up sides of a sprayed 9” quiche pan with removable bottom. 

    Crust Pressed in for French Onion Tart

    Place in refrigerator while finishing tart.

    Juicing Tomato for French Onion tart

    Cut tops off tomatoes. Squeeze the tomatoes to remove most of the juice but do not distort the tomato.

    Tomatoes cut in half (1 of 1)

    and cut in half.

    Cut each half into wedges.

    Cutting tomatoes
    Pile of Tomatoes, cu

    Set aside.

    Dijon on
    Basil on
    Onions on
    Cheese on
    Tomatoes on

    Spread the mustard over bottom of the crust. Sprinkle with basil.Top with onions, then cheese.  Arrange tomatoes in a flower pattern. 

    Tomatoes on whole tart

    Sprinkle with olives, ½ teaspoon salt, and ¼ teaspoon pepper.

    S&P
    Brushing oil on crust

    Bake at 375°F for approximately 40 to 45 minutes until the crust is a medium golden brown.  Brush with garlic oil.

    Blotting Baked Tart

    If the top appears to have lots of juice, blot with a paper towel.

    Sprinkle with parsley just before serving.

    Parsley on French Onion Tart
    Tart on can
    Lifter uppers transferring tart

    Release the tart from the pan by placing it on a fat can.  The side should drop down.Transfer to a serving dish with two wide spatulas or pancake turners.  Our name for these were "lifter-uppers."

    This can be made the day ahead, cooled and refrigerated.

    Finished French Onion Tart

    This French Onion Tart should be served warm or at room temperature.  To reheat microwave for 20 to 30 seconds per piece.  To reheat whole, place in a 375°F oven for about 20 minutes. Brush with garlic oil and sprinkle with parsley before cutting and serving.

    If you enjoyed this Savory Tart, see

    Goat Cheese Tart

    Torta Rustica

    International Flatbreads

    A slice of the French Onion Tart showing the tomatoes and olives in the yeasted crust with a sprig of basil.

    French Onion Tart

    Helen S Fletcher
    A yeast crust is spread with grainy Dijon mustard and layered with Guyere cheese, deeply caramelized onions, calamata olives, roma tomatoes and fresh basil for an unbelievable taste treat.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr 30 minutes mins
    Course Entree tart
    Cuisine French
    Servings 6 servings
    Calories 313 kcal

    Ingredients

    Tart Crust

    • ½ teaspoon yeast
    • ⅔ cup water (100 degrees)
    • 1 teaspoon olive oil
    • 1 teaspoon salt
    • 1 ½ cups all-purpose flour (210 grams)

    Tart Filling

    • 1 lb Spanish Onions (454 grams)
    • 3 tablespoon olive oil
    • 4 teaspoon plain or grainy dijon mustard
    • 4 ounces grated Guyere cheese (114 grams)
    • 1 lb roma or plum tomatoes or any small tomato (454 grams)
    • 7 kalamata olives, seeded/halved
    • 1 tablespoon shredded fresh basil or more to taste
    • Coarse black pepper to taste
    • salt as needed
    • garlic oil as needed
    • 2 tablespoon minced parsley

    Instructions
     

    Tart Crust

    • Combine yeast with water.  Stir to dissolve yeast.  Add oil. Add the flour and salt to a processor bowl.  Process briefly to mix. With the machine running, pour the yeast water down the feedtube.  Process until a ball forms and then for 30 seconds.
    • Dump the dough out on a lightly floured board. Knead into a smooth ball. Place in a sprayed bowl, turn to coat both sides, cover with plastic wrap and let rise until doubled.  At this point, it may be refrigerated overnight if desired.

    Tart Filling

    • Preheat oven to 375 degrees. Slice onions thinly into half-moons. Heat oil in a pan.  Add the onions.  Turn in the pan to coat onions with oil. Sauté over medium heat until deep golden brown.
    • Lower heat as onions start to color.  It takes approximately 45 to 60 minutes for them to cook. If they get too dry before they are done, add a bit more oil. Cool onions.
    • Punch dough down.   Press dough into the bottom and up sides of a sprayed 9” Quiché pan with removable bottom. Place in refrigerator while finishing tart.
    • Cut tops off tomatoes. Squeeze the tomatoes to remove most of the juice, but do not distort the tomato and cut in half. Cut each half into wedges. Set aside.
    • Spread the mustard over the bottom of the crust. Sprinkle with basil. Top with onions, then cheese.  Arrange tomatoes in a flower pattern.
    • Sprinkle with olives, ½ teaspoon salt, and ¼ teaspoon pepper. Bake at 350°F for approximately 40 to 45 minutes until the crust is a medium golden brown.  Brush with garlic oil.
    • If the top appears to have lots of juice, blot with a paper towel. Sprinkle with parsley just before serving.
    • Release the tart from the pan by placing it on a fat can.  The side should drop down. Transfer to a serving dish with two wide spatulas or pancake turners.  Our name for these were "lifter-uppers." This can be made the day ahead, cooled and refrigerated.

    Notes

    This French Onion Tart should be served warm or at room temperature.  To reheat, microwave for 20 to 30 seconds per piece.  To reheat whole, place in a 375°F oven for about 20 minutes. Brush with garlic oil and sprinkle with parsley before cutting and serving.

    Nutrition

    Serving: 6servingsCalories: 313kcalCarbohydrates: 35gProtein: 9gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 19mgSodium: 630mgPotassium: 355mgFiber: 3gSugar: 5gVitamin A: 971IUVitamin C: 18mgCalcium: 171mgIron: 2mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!
    Print Friendly, PDF & Email

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    1. Celeste says

      July 18, 2024 at 4:01 pm

      Is the nutrition information for the entire tart? (Here's hoping so)

      I could spend many, many minutes each day browsing your recipes. The cheddar shortbreads are deliciously addictive and I have to give myself reasons to not make them! Thank you for sharing your expertise.

      Reply
      • Helen S Fletcher says

        July 20, 2024 at 7:50 am

        Hi Celeste - Thanks for your kind comments. The Cheddar Shortbreads are one of those that I could happily not share. But to your question the number of servings were not put into the calculator. You will be happy to know that is the whole tart. It comes out to 313 calories each for 6 servings.

        Reply
    2. Mariadnoca says

      March 24, 2024 at 12:33 am

      This looks delicious! For the half sheet pan version do you double or triple the recipe?

      Thanks!

      Reply
      • Helen S Fletcher says

        March 24, 2024 at 8:27 am

        For a half sheet size use 2 1/2 times the 9" round pan.

        Reply

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