30 minutes + 1 hour resting
1 large tart
Lyndey Milan's French Onion Tart is delicious with a light, vibrant red, like a Riesling or Fiano.
1 cup (120g) gruyere cheese, grated
1 tbsp fresh thyme leaves, chopped
1 tbsp fresh snipped chives
500g (approx. 2-3) sweet, salad or white onions
1 tbsp (20ml) milk or cream
60g butter, diced
Salt flakes and freshly ground black pepper
1 2/3 cups (250g) plain flour
3 tsp sugar
140g cold butter, diced
100ml iced water, approximately
Recipe by Lyndey Milan
Photography by John Paul Urizar
Styling by Michaela Le Compte
Food prep by Wendy Taplin
1. For the pastry: combine the flour, salt, and sugar in a food processor fitted with metal blade for a few seconds; add the butter and pulse about a dozen times, only until it forms small pea-size pieces. With the motor running, add water and pulse again just until the dough starts to come together. Turn out onto a floured board and knead briefly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
2. Pre-heat the oven to 200˚C (180˚C fan-forced) and line a flat baking tray approx. 40cm x 26cm with baking paper.
3. Use the heel of your hand to knead briefly until malleable. Roll the dough between two sheets of baking paper, slightly larger than 24 x 35 cm. Trim the edges. Place the dough on the prepared sheet pan and refrigerate for 30 minutes.
4. Carefully peel, halve, and thinly slice the onions into approx. 3mm half-moons, keeping the moons intact.
5. Sprinkle pastry with cheese up to the edges. Sprinkle with thyme and chives. Place the onion half-moons on the pastry in diagonal lines, just barely overlapping and brush lightly with milk or cream. Dot with butter and season well with salt and pepper.
6. Bake for 35-40 mins or until the tart is golden brown, covering the edges with foil when brown to prevent burning. Cool slightly and cut into desired shapes to serve. Can be 4-6 individual pieces or 36 finger food size pieces. Serve warm or at room temperature.
Pinot Noir or Fiano