A delightful savory tart featuring caramelized onions and aromatic herbs, perfect for brunch or a light dinner.
Combine the flour and salt in a mixing bowl, then cut in the cold butter until the mixture resembles coarse crumbs.
Use a pastry cutter or your fingers to quickly incorporate the butter without melting it.
Add the ice-cold water gradually, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Chilling the dough helps relax the gluten and makes it easier to roll out.
Preheat the oven to 220°C (425°F). Roll out the dough on a floured surface and fit it into a tart pan. Prick the base with a fork.
Pricking the base prevents the crust from puffing up during baking.
Line the crust with parchment paper and fill with pie weights. Bake for 10 minutes, then remove weights and bake for another 5 minutes.
Blind baking ensures a crisp crust that won't become soggy when filled.
Heat olive oil in a frying pan over medium heat. Add sliced onions, thyme, bay leaf, salt, and pepper. Cook until onions are soft and golden.
Stir occasionally to prevent the onions from burning and ensure even cooking.
Add the white wine to the onions and cook until the liquid has evaporated. Remove the bay leaf.
Deglazing with wine adds depth of flavor to the onions.
Whisk together the eggs and cream in a bowl until smooth.
Ensure the eggs and cream are well combined for a uniform custard.
Spread the cooked onions evenly over the baked crust, then pour the custard mixture over the top.
Distribute the onions evenly to ensure every slice has a balanced filling.
Bake the tart at 190°C (375°F) for 20-25 minutes, or until the custard is set and the top is golden.
Check the tart towards the end of baking to avoid overcooking.
Let the tart cool slightly before slicing. Serve warm or at room temperature.
Allowing the tart to cool makes slicing easier and helps the flavors meld.
