12 tablespoon cold unsalted butter, diced (1 ½ sticks)
½ c ice water
1 tablespoon sugar
½ teaspoon kosher salt
2 c all-purpose flour
1 ¼ pounds sweet onions, (about 3 medium onions)
3 tablespoons unsalted butter, diced
1 tablespoon heavy cream
2 teaspoons fresh chives, minced
1 teaspoon kosher salt
1 ½ teaspoon fresh thyme, minced
1 c gruyere cheese, shredded (4 ounces)
For the Pastry:
In a food processor, add sugar, flour, and salt. Pulse until well blended.
Add butter, then pulse again about 10 times until processed.
Add ice water, then pulse continuously until the mixture turns into a dough.
Sprinkle flour onto a flat surface, then place the dough on it. Knead the dough until it forms into a ball.
Wrap the dough with plastic, then place it inside the fridge to chill for about an hour.
For the Tart:
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Line parchment paper onto a sheet pan.
Sprinkle flour over two sheets of wax paper, then roll the dough in between. Trim the sides and put the dough onto the sheet pan. Place it inside the fridge.
Sprinkle cheese on the sides of the pastry together with chives and thyme.
Turn the onions into thin slices in half-moons. Arrange the half-moons diagonally on the pastry. Brush them with cream.
Add butter and salt on top.
Place it inside the preheated oven and bake for about 40 minutes or until the top turns golden brown.
Remove from the oven and allow it to cool for a few minutes.
Slice into even squares.
Serve and enjoy!
Calories 345 | Calories from Fat 198 | Fat 22g34% | Saturated Fat 14g88% | Cholesterol 59mg20% | Sodium 443mg19% | Potassium 142mg4% | Carbohydrates 32g11% | Fiber 2g8% | Sugar 4g4% | Protein 4g8% | Vitamin A 710IU14% | Vitamin C 5.6mg7% | Calcium 27mg3% | Iron 1.6mg9%