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Simple Recipes for Every Day

Five Onion Tart with Arugula Salad

Tart made with chives, red onions, leeks, topped with Arugula Salad
  • Serves:  8
  • Prep Time:  1 hr 5 min
  • Cook Time:  1 hr 35 min

Ingredients

Crust

  • ½ cup (1 stick) unsalted butter, chilled and cut into small pieces
  • ½ cup vegetable shortening
  • 2 cups all-purpose flour, plus more for rolling
  • ½ teaspoon sea salt
  • 5 to 6 tablespoons ice water

Tart & Salad

  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 tablespoons extra-virgin olive oil, plus more for salad
  • 1 large yellow onion, thinly sliced
  • 2 leeks, sliced
  • 4 green onions, thinly sliced
  • 2 shallots, thinly sliced
  • 4 large eggs
  • ⅓ cup crème fraîche
  • ½ teaspoon kosher salt, plus more for salad
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon freshly cracked black pepper, plus more for salad
  • ½ cup minced fresh chives
  • 4 cups arugula

Method

  1. Make the tart crust. In the base of a food processor, pulse the chilled butter, shortening, flour, and salt together until butter and shortening are pea-sized. Alternatively you can cut the butter and shortening into the flour by hand with a fork or pastry cutter. Add the ice water 1 tablespoon at a time, pulsing until the dough just starts to come together. Do not over mix. Form the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
  2. On a lightly floured surface, roll the dough into a circle ¼-inch thick. Press into a tart pan, cutting away excess dough. Puncture the dough with a fork a dozen times and chill for 30 minutes.
  3. Meanwhile, preheat the oven to 400°F with a rack in the center position. Cover the crust with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the crust is just set.
  4. In a large saucepan with a tight-fitting lid over medium heat, heat the butter and olive oil, stirring occasionally, until the butter is melted. Reduce the heat to medium-low and add the onion, leeks, green onions, and shallots. Cover and cook for 10 minutes. Remove the cover and continue to cook, stirring often, until onions turn golden brown, about 30 minutes. Remove from heat and cool for 20 minutes.
  5. In a large bowl, whisk together the eggs, crème fraîche, salt, nutmeg, pepper, and chives. Add the onion mixture and stir until evenly distributed. Pour into the tart crust and bake for 25 to 35 minutes, until eggs are set and the crust is golden brown.
  6. Just before serving, toss the arugula with olive oil, salt, and pepper, to taste. Add the salad to the top of the tart and serve.

Notes

The tart can be made up to a day ahead. To warm up, cover and bake at 300°F until warmed through.