French Onion Tart

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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.

Prep Time45

Cook Time45

Total Time1 30

Course: Entree tart

Cuisine: French

Keyword: French Onion Tart, savory tart, vegetarian

Servings: servings

Calories: 313kcal

Author: Helen S. Fletcher

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.

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