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Vegetarian, South and mountains

Sweet Cévennes onion tart with green salad

Sweet Cévennes onion tart is a vegetarian savory tart for 4 people, ready in 65 minutes, rated easy, for €1.90 per serving. Its success depends on cooking the onions slowly under a lid so they turn soft and sweet before being mixed into the cream and egg filling. Served with a green salad, it makes a simple, complete meal.

Sweet Cévennes onions melt down into a gentle, mellow tart, with a crisp green salad on the side.

Sweet Cévennes onion tart with green salad
Total time
1 h 05
Difficulty
Easy
Cost per person
€1.90
Calories per person
430 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Under its golden crust, this tart hides onions cooked down almost to a jam, without the sharpness you sometimes find in classic onion tarts. Sweet Cévennes onions don't need sugar or a long caramelization to turn tender, their natural sweetness does the work. The cream and gruyere filling coats them without hiding their flavor, and a pinch of nutmeg adds just the right touch.

This is a weeknight recipe that asks for almost no technique, perfect for a fall or winter dinner when sweet onions are in season. Kids generally like its mild flavor, and it tastes good warm or cold, which makes it handy for next day's lunch. A green salad on the side is all you need to round out the meal without any extra fuss.

The ingredients

4 people

Dairy

  • Shortcrust pastry 1
  • Heavy cream 20 cl
  • Eggs 2
  • Grated gruyere 60 g
  • Butter 30 g

Fruits and vegetables

  • Sweet Cévennes onions 800 g
  • Green salad 1

Pantry

  • Olive oiloften in the pantry 2 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Thinly slice the onions.

    Chilling an onion for 10 minutes before slicing makes it less likely to sting your eyes.

  2. Cook them in butter over low heat with the lid on, stirring from time to time. 25 min

    Add a splash of water if they start to stick, they should soften slowly without browning.

  3. Mix the cream, eggs, nutmeg, salt and pepper together.

    Whisk just enough to combine, too much air makes the filling puff up then collapse.

  4. Roll the pastry into a tart pan, spread the onions over it, pour in the cream mixture and scatter with gruyere.

    Prick the pastry base with a fork so it doesn't puff up.

  5. Bake at 180°C, then serve with the salad dressed in olive oil and vinegar. 35 min

    Let it rest 5 minutes before slicing, the pieces hold together better.

Our tips to get it right

  • Slice the onions thin and even so they all soften at the same rate without any staying crunchy.
  • Let the cooked onions cool slightly before mixing them into the egg and cream filling, or the eggs might start to cook from the heat.
  • If your crust tends to turn soggy, sprinkle a thin layer of grated gruyere directly on the base before adding the onions.

The variations

  • Swap the gruyere for comte or emmental, the flavor shifts slightly but the texture stays the same.
  • Add a handful of pan fried bacon bits with the onions for a richer, less strictly vegetarian version.
  • For a quicker version, use ready rolled puff pastry and cut the oven time by 5 minutes.

What to serve it with

  • A simply dressed green salad
  • A glass of sparkling apple juice
  • A vegetable soup starter

Storage

The tart keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once baked and cooled, and can be reheated straight from frozen. To reheat, give it about 10 minutes at 160°C to crisp the base back up.

Questions about this dish

Can you use regular yellow onions instead of sweet Cévennes onions?

Yes, but the result will be less sweet and a bit sharper. If you do, let them cook a little longer over low heat to mellow out the flavor.

Can you make this tart ahead of time?

You can cook the onions a day ahead and keep them in the fridge. On the day, all that's left is assembling the tart and baking it.

Why cook the onions with the lid on?

The lid traps moisture and keeps the onions from browning too quickly. They cook in their own juices this way and turn soft without any bitterness.

Is this tart good for kids?

Yes, the mild flavor of sweet Cévennes onions makes this tart popular with kids, unlike sharper onion tarts. You can cut back slightly on the nutmeg if serving young children.

How long does it take to make a sweet Cévennes onion tart with green salad?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a sweet Cévennes onion tart with green salad?

About 430 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a sweet Cévennes onion tart with green salad cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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