Chef Glady Cooks: Onion Tart

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The raves keep pouring in for Chef Glady. This time it’s Chef Glady’s recipe for a delicious onion tart.

Her recipes for French-Asian Fusion Saladvinaigrette and pate brisee have been so well received, it just makes sense to share another one of her videos.

In the last installment of Chef Glady Cooks, she taught us all how to prepare pate brisee. This is the perfect dough for an onion tart. It’s flaky. light and can stand up to the luscious, caramelized onion filling

This tart starts with the pate brisee Chef Glady taught us all to make in her last installment.

This time it’s Chef Glady’s recipe for a delicious onion tart.

Chef Glady is Gladys Rabiner and we met her when she was Executive Chef at Violette restaurant in Woodstock, New York. (We still lament the closing of her restaurant, but that’s another story)

We love Glady’s technique and brilliance with food, so Slow Films, the video production arm of HandPicked Nation traveled to her home kitchen to shoot a series of videos with her.

You can start looking forward to other goodies from Chef Glady’s kitchen, too. Coming soon, you’ll see Chef Glady showing how to make a mouthwatering family strudel.

But, for now, take a look at this recipe and give it a try. You’ll be surprised how easy this tart is to make, and paired with a crisp salad and a glass of wine, it’s a meal in itself.

Do you have a secret technique when it comes to preparing an onion tart? 

Photo credit: Slow Films

Makes one 12" tart
For the tart filling

4 Spanish or sweet onions

11/2 cups grated or cubed Gruyere cheese

3 whole eggs

1 egg yolk

1 3/4 cups half and half

1 teaspoon Dijon mustard

1/2 teaspoon salt

2-3 grinds of fresh black pepper

sprinkle grated nutmeg

1/2 cup grated Parmesan for garnish


Method (for filling)

Split onions in half and slice

Heat a large skillet and coat bottom with vegetable oil. Add onions

Cook onions in small batches so as to allow the onions to break down, soften slowly and brown or caramelize.

While the onions are caramelizing, measure all other ingredients.

Combine eggs, half and half, mustard, salt, pepper and nutmeg.

Whisk together all ingredients and refrigerate. Have grated cheese ready for use.

Method (putting tart together)

Remove one disc of pate brisee dough from refrigerator and allow to warm up just enough to roll easily.

Sprinkle a dusting of flour on your counter

Roll dough into a circle large enough to overlap tart pan when placed inside.

Press dough into sides of tart pan and trim. Viola! Place in freezer until firm.

Line with foil and add dry beans to weight down the dough and place in a 375 degree oven for 20-25 minutes.

Remove from oven and immediately remove the foil and the beans.

First, add the cheese, then add the onions, the custard mixture, and then top with Parmesan cheese.

Place tart pan (sitting on a sheet pan) back into the 375 degree oven and bake for 40 minutes or until set and golden brown.

Mission accomplished!

Tell us how it turned out: