Puff Pastry, Thawed — 1 sheet
Large Yellow Onions, Thinly Sliced — 4
(Or 2 Yellow, 2 Sweet Onions for a richer flavor)
Unsalted Butter — 2 tbsp
Olive Oil — 1 tbsp
Large Eggs — 4
Heavy Cream — 1 ½ cups
Gruyere Cheese — 1 cup, grated
Parmesan Cheese — ½ cup
Fresh Thyme Leaves — 1 tbsp
Freshly Ground Black Pepper — ¼ tsp
Freshly Grated Nutmeg — 1 pinch
Butter or Cooking Spray — as needed
Preheat the oven to 375°F.
Prepare the puff pastry: Lightly grease a 10-inch tart or quiche pan. Roll out the puff pastry slightly and place it in the pan, gently pressing it against the bottom and sides. Trim any excess pastry and prick the bottom several times with a fork.
Blind bake the crust: Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes. Remove the parchment and weights, then bake for another 5 minutes, until the pastry is lightly golden. Remove from the oven and set aside.
Cook the onions: Melt the butter and olive oil in a large skillet over medium-low heat. Add the sliced onions and a small pinch of salt. Cook slowly for 25–30 minutes, stirring occasionally, until the onions are very soft, lightly caramelized, and golden brown. Add the thyme, remove from the heat, and allow to cool slightly.
Prepare the custard: In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg.
Assemble the tart: Spread the caramelized onions evenly over the puff pastry crust. Sprinkle the Gruyère and Parmesan over the onions, then slowly pour the egg and cream mixture over the filling.
Bake at 375°F for 30–35 minutes, or until the filling is just set in the center and the top is golden brown. Let the tart rest for 10–15 minutes before slicing.
Serve warm or at room temperature with a simple green salad and a glass of V. Sattui white wine, such as our Chardonnay. Serves 8.
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