The fourth tart recipe in the Savory Tarts & Pies section of The Modern Baker is a caramelized onion tart. If the idea of onion pie or tart doesn’t appeal to you, it’s only because you’ve never tried Nick’s recipe. The onions are caramelized slowly to draw out and evaporate their water, then cooked in butter until they are soft, golden, and oh so sweet.
Once the onions are cooked, the recipe comes together really quickly. You mix flour, milk, cream, eggs, salt, pepper, and the caramelized onions in a bowl and pour it into a tart crust.
The whole thing is baked in a 350°F oven for about 30 minutes (less in the case of mini tarts like I made), until the crust is baked through and the filling has set.
You can serve the tart warm or allow it to cool to room temperature. It was delicious both ways. For a light supper, I would serve it warm with a mixed greens salad. But it would also work really well cooled as an appetizer or brunch dish, as it could be made ahead of time and allowed to sit at room temperature until serving time.
Either way, this was a wonderful tart — sweet, savory, not too heavy — that would be great for Saturday brunch or Sunday supper.
Check out the Modern Baker Challenge blog to see Kayte’s bacon-lovers version of this tart and to view blogs on all the recipes in the book that we’ve made so far.