There are a few things that make me giddy. Christmas morning, hot chocolate and pie crust. Eclectic perhaps but true non the less. This caramelized onion cheddar tart is both sweet and salty, flaky and creamy, buttery and hearty. Then again, I have a weakness for crusts.
I might be obsessed with ALL tarts. And I do mean all tarts. I’m currently in counseling working through those issues. But while I put in the work can I share what went down in my kitchen today? I mean my day started off like every other day except my mom when to the farmers market over the weekend and got 10 lbs of onions. Yup, she is that lady that loves to stock up on food. I mean she likes to buy her produce in bulk and then come up with recipes. Suffice to say she has a well stocked pantry.
So naturally she bought 10 lbs. of onions for me too. Because why not. That’s totally what you do right? So we have been on a onion biegn. I have made french onion soup, caramelized onion dip- the next stop is this caramelized onion cheddar tart. I am in love. Like legit love not like in high school when I wore hot pink jeans for most of my sophomore year.
I absolutely adore tarts during the holidays. Tarts are easy to make and quick too. Basically, I can take almost anything and bake it in a delicious egg custard. Something magical happens along the baking process. I have never made a tart that wasn’t a hit. It is essential to take things that go well together like caramelized onion and cheddar cheese.
I love making meals for the kids like this. Simple, homemade and filling.
Make it for your family, your friends, your office party, most of all if you are like me make it for yourself. You are welcome. 🙂
- 1 9-inch pie crust
- 1 tbsp olive oil
- 2 cups aged cheddar, grated
- 1 tbsp thyme leaves
- 1/2 cup sour cream
- 3 large onions, halved and sliced
- 4 eggs
- Preheat oven to 350. Line pie crust with paper, and "blind bake" for 10 mins, then remove paper and beans and cook a further 15 mins, until lightly golden. Allow to cool.
- Meanwhile, heat oil in a large pan and add onions. Sprinkle with salt and pepper. Cook over medium-low heat for about 30 mins, until a deep golden color.
- Spread cooled onions over pie crust. Sprinkle cheese over, then thyme leaves.
- Whisk eggs and sour cream together, and pour over the filling. Bake for 30-35 minutes, until the center is set and top is golden. Serve warm, or at room temperature.