20170623_193749A very simple tarte à l’oignon is a great starter for a dinner party–it’s good hot or at room temperature, so you can pop it out of the oven or make it ahead.

I routinely make a couple of different savory tarte tatins–a French kind of upside-down pie. A favorite that I often serve as a starter, is tomato tarte tatin.

For our cooking class, my cuistot-par-excellence Christine suggested her onion tart as the entrée (starter in French). It’s flavorful and rich, but not so rich that you can’t eat the main course. Perfect.P1080320Christine’s Onion Tart

1 flaky pie crust (you can make your own–recipe from Blanche Caramel coming soon–but the ready-made version here is really good. It even has its own sheet of parchment paper.)

4 big onions, cut in half and sliced thinly

olive oil

1 1/3 cups (33 cl) crème fraîche semi-épaisse, or half-thick sour cream. Does such a thing exist outside France, with its gazillion kinds of crème fraîche? You can mix sour cream with liquid cream, or just use sour cream. When I remade the tart, I had bought thick cream by mistake. The tart turned out great anyway.

Salt, pepper, 1/4 teaspoon nutmeg

Preheat the oven to 360 degrees Fahrenheit (180 Celsius).P1080326Heat the olive oil in a heavy pan and cook the onions on high heat, stirring constantly so they don’t stick or burn. It should take only a couple of minutes for them to soften up.

Mix the onions with the other ingredients in a mixing bowl.P1080339Spread the pie crust on its parchment paper in a tart pan. You can use a pie pan, but it will be smaller and deeper, and the portions will seem smaller.P1080336Stab the pie crust a few times with a fork. Spread the onion mixture onto the crust. Fold the edges toward the middle if necessary (Christine’s tart pan was bigger than mine and didn’t need folding).P1080341P1080343Bake for 25-30 minutes. Serve hot or at room temp.

This is one I made later; the top photo is Christine’s, with no fold on the crust.

37 thoughts on “Onion Tart to Start

    1. Actually, it has been really lovely. Hot, like summer, but not awful. In the mid-to-upper 80s. The day we cooked with Christine, though, it definitely was hot, in the mid-90s. One more reason to make this kind of tart–you can do it ahead and let your house cool down before guests come.


  1. This looks gorgeous. You’re making me nostalgic for my Belgian mother-in-law’s cooking, not to mention the ease with which I could walk out the door when I lived in Paris and was able to treat myself to something this tasty. (Sigh!)

    I’m almost tempted to give this a shot, but I always have such problems finding the proper pastry that is ready made. And I have never successfully made a crust on my own though I have tried several times.

    Liked by 1 person

  2. When I ask myself what ingredients I absolutely could not be without in the kitchen onions are always on the list. This scrumptious looking tart is actually making my mouth water – I can’t imagine a more delightful entrée 🙂


  3. This looks great! I’m going to get ingredients and make it right now haha. I’m definitely linking to this in my savory pie roundup next week

    Liked by 1 person

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