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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

Tart Crust

  • 1/2 cup unsalted butter, chilled and cut into small pieces
  • 1/2 cup vegetable shortening
  • 2 cups all purpose flour, plus more for rolling out dough
  • 1/2 tsp sea salt
  • 5-6 tbsp ice water

Tart & Salad

  • 4 Tbsp butter
  • 2 Tbsp 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 eggs
  • 1/3 cup crème fraîche
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp nutmeg
  • 1/2 tsp freshly ground pepper, plus more to taste
  • 1/2 cup chives, minced
  • 4 cups Arugula

Method

  1. Pulse the butter, shortening flour and salt together in the base of a food processor (alternatively you can cut the butter and shortening into the flour by hand with a fork or pastry cutter) until butter and shortening are pea sized. Add the ice water one tablespoon at a time pulsing or mixing until dough just starts to come together. Do not over mix. Using your hands form a ball with the dough, wrap it in saran wrap and chill in the refrigerator for 30 minutes.
  2. On a lightly floured surface roll out dough into a circle ¼-inch thick. Carefully press the dough into a tart pan, cutting away excess dough. Puncture dough with a fork a dozen times and chill for 30 minutes longer.
  3. Preheat oven to 400°F. Cover the pie with a piece of foil and bake for 20 minutes. Remove the foil and continue to bake for another 10 minutes, or until crust is just set.
  4. In a large saucepan with a tight fitting lid set over medium heat, melt 4 tablespoons butter and 2 tablespoons oil. Reduce heat to medium-low and add onions, leeks, scallions and shallots. Cover with a lid and cook for 10 minutes. Remove cover and continue to cook, stirring often, until onions turn a golden brown color. This process should take about 30 minutes. Remove from heat and allow to cool, about 20 minutes.
  5. In a large bowl whisk together eggs, crème fraîche, salt, nutmeg, pepper and chives. Add the onion mixture to the egg mixture and stir until onions are evenly distributed. Pour into the tart crust and bake for 25-35 minutes, until eggs are set and the crust is golden brown.
  6. Just before serving toss the arugula with desired amount of olive oil, salt and pepper. Add the salad to the top of the tart and serve.

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