Leek and Onion Tart with Parmesan and Thyme Crust

This tart is for all the onion fans out there. It’s jam packed with onions, leeks and a little fennel. I used a spring form pan to “cheat” a tart pan since I don’t own one but you can also just roll this out free form on a lined baking sheet and make a thin tart version as well. The crust is definitely the star here. I will definitely be making quiche and any other savory pies with this same crust because it was delicious.

Ingredients:

For the crust:

1 1/4 cup AP flour

8 tbsp cold butter (1 stick)

2 tbsp coconut oil or 2 more tbsp butter

2-3 tbsp cold water

pinch of salt

1/4 cup grated parmesan

3 tbsp fresh thyme

For the filling:

4 small leeks, thinly sliced and washed

1 small fennel bulb thinly sliced (optional)

1 medium onion thinly sliced

3-4 large garlic cloves minced

4 tbsp butter or olive oil for cooking

4 tbsp fresh thyme and oregano finely chopped (or just thyme if that is all you can find)

1 tbsp brown sugar

2-3 tbsp water as needed

salt and pepper to taste

more parmesan cheese

balsamic glaze for serving at the end

Recipe:

1. Use a food processor or large bowl to make the crust. Combine the flour and salt then add in the cold butter and coconut oil and process until it looks like wet sand. Then add the parmesan cheese and fresh thyme as well 2 tbsp of water and pulse until the dough comes together or knead with your hands until if forms a shaggy ball. Chill in the fridge for at least 1 hour.

2. Saute the thinly sliced onions, leek and fennel in butter or olive oil until soft. Then add the garlic, herbs and brown sugar and continue to cook down until they are developing a caramel color but stop before any bits are charred. These do cook more in the oven. I add a little water during this process to keep everything jammy and so that nothing sticks to the bottom of the pan.

3. Preheat the oven to 375 F. Roll out the dough and shape it into your tart pan of choice or onto the lined baking tray making sure there is an edge around all sides to hold in the filling.

4. Add the onion filling to the tart crust and top with more cheese. Grated parmesan works well as does gruyere. Or if you want a creamier filling, you could dollop goat cheese on top. Skies the limit here:)

5. Bake for 30-35 minutes until the crust is golden. Allow to cool for 5-10 minutes before serving and make sure to add a drizzle of balsamic glaze over the top before serving. I buy pre made glaze from the grocery store because I love it to add to sandwiches and salads but you can make your own if you want. Don’t add just plain balsamic vinegar because it will not add the same texture or flavor.

This keeps well in the fridge for the next 4-5 days. We usually just pop it in the microwave for 30 seconds before enjoying.

Leek and Onion Tart with Parmesan Thyme Crust