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**Rustic French Caramelized Onion Tart: A Savory Delight for Any Occasion**
If you’re craving a dish that combines savory flavors with the charm of rustic French cooking, look no further than this **Rustic French Caramelized Onion Tart**. This simple yet sophisticated recipe features sweet, deeply caramelized onions nestled in a buttery, flaky pastry crust, creating a mouthwatering treat that’s perfect for everything from a casual lunch to a special occasion. The combination of rich flavors and delicate textures will transport your taste buds straight to the heart of France!
This tart is the epitome of French culinary elegance, with its savory onion filling and perfectly baked pastry. Whether you serve it as a main course with a salad, as a starter for a dinner party, or as an afternoon snack with a glass of wine, this tart is sure to impress everyone at your table.
### Why You’ll Love Rustic French Caramelized Onion Tart:
– **Caramelized Onion Goodness**: The slow-cooked onions bring out their natural sweetness and depth of flavor, creating a filling that’s rich, savory, and perfectly balanced.
– **Flaky and Buttery Crust**: The tart’s buttery, golden-brown crust is the perfect vessel for the sweet onion filling, offering a delightful contrast in texture.
– **Versatile Dish**: Enjoy this tart warm or at room temperature, making it ideal for any season and a great dish for both casual and formal occasions.
– **Simple Yet Elegant**: While it looks impressive, the recipe is easy to make and doesn’t require any fancy techniques, making it perfect for both novice and experienced home cooks.
### Ingredients for the Rustic French Caramelized Onion Tart:
For the Pastry Crust:
– 1 1/4 cups all-purpose flour
– 1/2 cup cold unsalted butter, cut into small cubes
– 1/4 teaspoon salt
– 1/4 cup cold water (more if needed)
For the Caramelized Onion Filling:
– 4 large yellow onions, thinly sliced
– 2 tablespoons olive oil
– 1 tablespoon unsalted butter
– 1/2 teaspoon sugar (to help with caramelization)
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
– 1/4 cup white wine or vegetable broth (optional, for deglazing)
– 1/2 cup grated Gruyère cheese (optional, for added richness)
– 1/2 cup heavy cream (optional, for a creamier filling)
– 1 egg, beaten (for egg wash, optional)
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