Vidalia Onion Sweet Tart

Delight your taste buds with the irresistible Vidalia Onion Sweet Tart, a savory-sweet masterpiece that showcases the natural sweetness of caramelized Vidalia onions. Nestled in a buttery, flaky homemade crust, this tart is filled with a luscious mixture of creamy eggs, a hint of honey, fresh thyme, and optional Gruyere cheese for an extra layer of indulgence. Perfectly balanced with a golden crust and velvety filling, this recipe is an elegant option for brunch, lunch, or a light dinner. Serve it warm or at room temperature, and pair it with a crisp green salad for a complete and satisfying meal. Easy enough for weekday baking yet impressive enough for entertaining, the Vidalia Onion Sweet Tart is guaranteed to become a new favorite.

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1.5 cups All-purpose flour
• 0.5 cups Unsalted butter, cold and cubed
• 0.25 teaspoons Salt
• 3 tablespoons Ice water
• 3 medium Vidalia onions, thinly sliced
• 1 tablespoon Olive oil
• 0.5 cups Heavy cream
• 2 large Eggs
• 1 tablespoon Honey
• 1 teaspoon Thyme leaves, fresh
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper, freshly ground
• 0.5 cups Grated Gruyere cheese (optional)

Directions

Step 1

In a large bowl, combine the flour and salt for the pastry. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.

Step 2

Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough just comes together. Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 3

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sliced Vidalia onions and a pinch of salt. Cook, stirring frequently, for 20-25 minutes or until the onions are caramelized and golden brown. Remove from heat and let cool slightly.

Step 4

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface into a round large enough to fit a 9-inch tart pan. Transfer the dough to the pan, pressing it into the edges and trimming any excess. Prick the base with a fork to prevent puffing.

Step 5

Blind bake the tart crust: Line the dough with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Bake for another 5 minutes until the crust starts to turn golden. Set aside.

Step 6

In a medium bowl, whisk together the heavy cream, eggs, honey, thyme, salt, and black pepper until well combined. Stir in the caramelized onions and grated Gruyere cheese, if using.

Step 7

Pour the filling into the pre-baked tart shell, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until the filling is set and lightly golden on top.

Step 8

Allow the tart to cool slightly before slicing. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1109.9g)

Amount per serving	% Daily Value*
Calories	2652.7

Total Fat 179.8g	0%
Saturated Fat 101.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 800.2mg	0%
Sodium 2390.3mg	0%
Total Carbohydrate 198.2g	0%
Dietary Fiber 12.8g	0%
Total Sugars 40.6g
Protein 54.0g	0%

Vitamin D 143.7IU	0%
Calcium 781.2mg	0%
Iron 11.6mg	0%
Potassium 1079.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.6%

Protein: 8.2%

Carbs: 30.2%