top of page

Onion Tart

This onion tart has its roots in Alsace and makes a great lunch with soup and a salad. This tart would also make a wonderful addition to any brunch! The combination of the savory, flaky all butter crust is a match made in heaven with the sweet, creamy filling!

Difficulty: Beginner Preparation Time: 20min

Yields: 1 Quart Total Time: 30min


  • 1 Recipe of Pie Dough

  • 1 Recipe of Caramelized Onions

  • Freshly Ground Pepper

  • 4 Pieces of Slab Bacon, 3/8th inch dice

  • 1 Cup Sour Cream

  • 2 Egg

Tools & Equipment:

  • 9 inch Tart Ring



Remove dough from fridge ½ hour prior to baking. While dough is warming, add a tablespoon of oil and bacon in a cold medium sized skillet and place over a medium-low flame. Cook the bacon, stirring occasionally until the bacon has rendered its fat and is crispy. Transfer the bacon to a paper towel lined plate.

Roll out the dough on a cool floured work surface (marble or granite are always a good choice if available, otherwise your Formica countertop will do just fine). Roll the dough out to a thickness of about 1/8th – 3/16th of an inch. Roll the dough up onto the rolling pin and unroll over a buttered and chilled 9-inch tart ring. Working quickly, form the dough to fit the ring and trim any excess dough. Prick the bottom of the dough with a fork, not going all the way through. Chill in the fridge for at least 30 minutes.

Preheat oven to 400F and line the tart dough with parchment paper or foil and fill with dried beans or baking beads. Bake for 10-15 minutes, crust should just start to appear chalky. Remove from the oven and remove beans and foil or paper. Return tart to the oven and bake another 10 minutes until crust just begins to turn a golden brown. Remove from oven and let cool. Reduce oven temperature to 325F.

In a bowl mix the caramelized onions, egg, egg yolk, a pinch of salt, a few grinds of black pepper and sour cream. Stir to combine. Gently fold in the bacon and transfer to the cooled pastry shell.

Position the rack in the center of the oven. Place the tart and bake it in the oven for 30-40 minutes until slightly puffed and just set. Remove from the oven and let cool slightly. Can be served warm or at room temperatures. Should be eaten the same day, but will keep for several days if refrigerated and reheated in a 500F oven for 4-5 minutes.

Recent Posts

See All


bottom of page