Creamy and rich, light and flaky, this tart takes no time at all to put together. Preparing the onions up to a few days ahead will cut the time down even more. Serve with a nice big salad and a cold glass of white wine for a light, simple and delicious dinner.
Caramelized onion and Gruyere tart with fresh thyme
- Premade pie dough for 1 crust
- 2 cups caramelized onions
- 8-10 ounces shredded Gruyere (you may substitute Swiss cheese)
- 1 egg mixed with a dash of heavy cream or water
- Fresh sprigs of thyme
- Salt and pepper to taste
- Preheat the oven to 350 degrees F.
- On a sheet of parchment paper, unroll the pie dough and smooth out so you have a nice smooth circle of dough.
- Sprinkle half of the cheese on the pie dough, leaving about a one inch border and sprinkle a generous amount of fresh thyme over the cheese. Add the onions and season with salt and pepper. Add the remaining cheese to top of the onions.
- Gently begin to crimp or pleat the dough around the onions so it forms a little crust. Do this the whole way around the tart, being careful not to rip the dough. Brush the entire crust with the egg wash.
- Bake for 30 to 40 minutes or until the crust is golden brown and the cheese is nice and melted. Remove from the oven and add a few sprigs of fresh thyme for garnish. Cut it into wedges and serve.
More caramelized onion ideas
Sausage rollups with caramelized onions
Caramelized French onion dip
Sweet potato and caramelized onion quiche