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A Spring Onion Tart

When I was a child, onions were one of the few vegetables I loved to eat.

Generally they came in the form of pizza topping, but after a while onions started to adorn my sandwiches, and I sought them out whenever my mom cooked up a vat of her beef stew. Once I discovered the joy of roasted garlic, I was hooked on alliums for life.

One of the building blocks of cooking, alliums deserve a place in pretty much every meal. Granted, not everyone loves them as much as I do. I’ve been converting my 6-year-old to an onion fan, slowly but surely, because I’m sure he has an amazing cooking career ahead of him and he needs to understand the onion. Or at least, be able to throw together a fantastic pasta sauce and garlic bread.

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Spring onions are one of the joys we get to experience with our year-round growing here in Texas. Though most onions are kept in the ground until their greens flop over and are ready to pull, sometimes onions bolt or need thinning, and we’re not ones for waste around here.

Tender and more gentle in flavor than the storage onions, spring onions are great for stir fries, sautés, savory breads and biscuits, and pairing with eggs. We enjoy them diced and filling an omelet, rounding out a breakfast taco, or in this simple tart.

Similar to a quiche, this tart uses only a couple of eggs, ricotta, and heavy cream. It’s a dish that is perfect to make when you might only have a few things on hand before making a run to the grocery store. Pair it with a salad for a light meal, or cut it into smaller wedges and serve it as a brunch or dinner starter.

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My instructions for the tart crust use a food processor; feel free to use your favorite method to mix the crust. I find the processor gives the best, most consistent results, and has cured my days of crying over torn crust.

Spring Onion Tart
4.3 from 3 reviews
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Author:
Serves/Yield: 6
Ingredients
  • 1 ¼ cup all-purpose flour
  • 1 tablespoon fresh oregano
  • ¼ teaspoon salt
  • 6 tablespoons cold butter, cut into small pieces
  • 4 tablespoons cold water
  • ½ cup ricotta cheese
  • ½ cup heavy whipping cream
  • 2 large eggs
  • 2 tablespoons grated Parmesan
  • 1 bunch spring onions (or scallions or ramps)
Instructions
  1. In a food processor, pulse together flour, oregano, and salt. Then pulse in butter until coarse crumbs are formed, leaving some larger pieces of butter. Pulse in water until a cohesive dough is formed.
  2. Turn dough out onto a piece of plastic wrap. Pat into a circle and wrap tightly, then refrigerate for at least 30 minutes.
  3. Remove dough and roll out to fit a 9-inch tart pan. Transfer dough to pan and trim excess. Prick all over and place in freezer for 30 minutes. Meanwhile, preheat oven to 425°F.
  4. Add pie weights or dried beans (with a sheet of parchment between the beans and dough) and bake for 12-15 minutes. Remove and let cool on a wire rack.
  5. Whisk together ricotta, cream, and eggs until smooth and somewhat foamy. Pour into the cooled tart shell and sprinkle Parmesan on top.
  6. Trim spring onions to size of pan, and half lengthwise if they are very large. Arrange on top of the custard.
  7. Bake for 20-25 minutes. Cool 5 minutes in pan, then serve.

How do you use onions as the main attraction?

About Megan

Megan Myers is a copyeditor and spatula-wielding mom seeking out the simpler life in Texas. Her blog, Stetted, focuses on her family’s journey from junk food addiction to a diet of local, organic, and whole foods, while exploring the many options farmers provide.

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Comments

  1. So fun!! This looks great!

  2. My go-to for onions has been French Onion Soup. I’ve never thought of showcasing them like this, what a beautiful tart to look at! I love how springy it is and I love the colours.
    Breanne’s last post: What I learned In April

  3. This is sooooo lovely! I want to bake a tart today :)
    Jenny Flake’s last post: Chocolate Malted Chip Cookies Recipe

  4. This is beautiful. Right now, in Upstate NY we’re far away from onion season, but the Ramps are coming out like crazy. With any luck, I’ll locate some… and I’ll make THIS beautiful tart (dairy-free edition) to showcase them. Thanks for the idea!
    Robyn’s last post: Guess what else is growing at our place + Easter leftovers and what I did with all that Pesto!

  5. What a gorgeous tart. I mean I bet the flavors are divine, but it just looks stunning too!

  6. I love my husband dearly but the fact that he is allergic to onions weighed heavily on my mind before I finally made the decision to actually tie the knot. One small pleasure I can still have is reading lovely recipes like this even though, sadly, I will never make them

    This looks wonderful.

  7. This looks so delicious!! YUM! Lovely and beautiful! So nice :) Perfect for a lovely Spring recipe!!
    Cailee’s last post: Sweet Nothings!

  8. I made the tart today using a premade whole wheat pie shell. It was wonderful. Since I had some goat cheese that needed to be used up in the refrigerator I added a few dollops of that for some extra flavor.

  9. Megan, this beauty looks like dinner last night! Gosh, your’s is so much prettier than mine. Awfully proud to have such a clever friend.
    Maggie Perkins’s last post: (Almost) Wordless Wednesday Solitude

  10. The large onion bulbs look quite daunting to me but I love quiche-like recipes too much not to give this a try!

    Presentation is beautiful :) Well done Megan!
    Ben’s last post: Best Camp Stew Recipes

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