Entree: Bermuda – Central Culinary Region – Bermuda Onion Tart (Savory baked tart of slowly caramelized Bermuda onions set in a creamy egg custard inside a flaky pastry)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 45 min

Additional 25 min

Total 1 hr 45 min

Ingredients

- 1 (9-inch) pie crust (store-bought or homemade shortcrust), fits 9-inch (23 cm) tart pan
- 3 medium Bermuda onions, about 1 lb (450 g) total, thinly sliced
- 3 tbsp (45 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (3 g) fine salt, plus more to taste
- 3 large eggs, approx. 1.8 oz (50 g) each
- 1 cup (240 ml) heavy cream
- 1/4 cup (60 ml) whole milk
- 1 cup (115 g) grated sharp cheddar or Gruyère
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp dried thyme
- Freshly ground black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Place the pie crust in a 9-inch (23 cm) tart pan, trim and crimp edges, line with parchment and fill with pie weights or dried beans; blind bake 12 minutes, remove weights and parchment, then bake 5 more minutes until lightly set and golden. Reduce oven to 375°F (190°C).
2. While crust bakes, heat butter and olive oil in a large skillet over medium-low heat. Add the sliced onions, sugar, and 1/2 tsp salt; cook slowly, stirring occasionally, 20–30 minutes until deeply golden and caramelized. Remove from heat and let cool slightly.
3. In a bowl, whisk together the eggs, heavy cream, milk, Dijon mustard, thyme, and a few grinds of black pepper until smooth. Stir in 3/4 cup (86 g) of the grated cheese.
4. Spread the caramelized onions evenly in the pre-baked crust. Pour the egg-and-cream mixture over the onions and sprinkle the remaining 1/4 cup (29 g) grated cheese on top.
5. Bake at 375°F (190°C) for 30–35 minutes, until the filling is set around the edges and slightly jiggly in the center. Let rest 10–15 minutes before slicing.
6. Serve warm or at room temperature with a simple green accompaniment or crusty bread. Adjust seasoning with salt and pepper to taste.