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Savory Onion Tart

Yield 6 servings
Savory tarts are an integral part of French cuisine. They range from simple, rustic bread-dough tarts like this one--which are frenquently slathered with sweet onions--to rich egg, butter, and cream confections. Variations on this tart can be found in just about every region of France: from the Côte d'Azur and its pissaladière (buttery pâte brisée filled with onions, tomatoes, olives, and anchovies); to Burgundy, where a tart like this includes walnuts; to Alsace, where the same tart is drenched in cream and seasoned with bacon.


  • 1/2 teaspoon dry yeast
  • 1/2 teaspoon sugar
  • 3/4 cup warm water (100° to 110°)
  • 2 1/4 cups all-purpose flour, divided
  • 1 teaspoon kosher or sea salt, divided
  • Cooking spray
  • 1 1/2 teaspoons olive oil
  • 6 cups thinly sliced onion
  • 2 tablespoons half-and-half
  • 1 1/2 tablespoons chopped fresh thyme, divided
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 238
  • caloriesfromfat 10 %
  • fat 2.7 g
  • satfat 0.7 g
  • monofat 1.2 g
  • polyfat 0.6 g
  • protein 6.6 g
  • carbohydrate 46.7 g
  • fiber 3.7 g
  • cholesterol 2 mg
  • iron 2.7 mg
  • sodium 327 mg
  • calcium 39 mg

How to Make It

  1. Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Stir in 2 cups flour and 1/2 teaspoon salt until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes), and add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch the dough down; cover and let rest for 5 minutes. Roll the dough into a 12-inch circle on a floured surface. Fit dough into a 10-inch round removable-bottom tart pan. Press dough against bottom and sides of pan.

  3. Preheat oven to 425°.

  4. Heat oil a large nonstick skillet over medium heat. Addthe onion; cover and cook 20 minutes or until golden brown, stirring frequently. Remove from heat; stir in 1/2 teaspoon salt, half-and-half, and 1 tablespoon thyme. Spread mixture over dough in pan. Bake at 425° for 25 minutes or until crust is golden brown. Sprinkle with 1 1/2 teaspoons thyme and pepper. Let stand 5 minutes. Cut into 6 wedges.