Onion-Cheese Tart

This simple, elegant tart is great for brunch, lunch or with a salad for dinner.

Serves: 8Hands-on: 15 minutesTotal: 1 hour 5 minutesDifficulty: Medium

Serves: 8


  • 1 pie crust (9 inches)
  • 2 Tbsp. unsalted butter
  • 3 cups thinly sliced onions
  • 1 Tbsp. all-purpose flour
  • 3⁄4 cup half-and-half
  • 1⁄4 cup sour cream
  • 2 large eggs, beaten
  • 1⁄2 cup grated Swiss cheese
  • 3⁄4 tsp. salt
  • 1⁄2 tsp. ground black pepper


  • Heat oven to 400°F.
  • Prick the bottom of the pie crust lightly with a fork in several places. Place a sheet of waxed paper on the pie shell; fill with pie beads or dried beans and “blind bake” until lightly browned, about 15 minutes; cool on a rack.
  • Lower oven to 350°F.
  • Melt the butter in a skillet over medium heat. Add the onions; cook slowly until onions are soft and lightly browned, about 15 minutes. Stir in the flour and cook 1 minute more.
  • Transfer mixture to a mixing bowl; combine with the half-and-half, sour cream, eggs, cheese, salt, and pepper. Pour into par-baked pie shell; bake in center of oven until filling is set and lightly browned on top, about 35 minutes.