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Mini Salmon Quiches Recipe

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4.7 from 63 reviews

This classic Onion Tart features a buttery shortcrust pastry filled with sweet, caramelized onions and a rich, creamy cheese custard. Perfect as a savory appetizer, brunch dish, or light meal, it combines the deep flavors of slow-cooked onions with a luscious blend of eggs, cream, and melted Gruyère or Parmesan cheese. The tart is easy to prepare and bakes to golden perfection, offering a delicious balance of textures and flavors.

Ingredients

For the crust (shortcrust pastry):

  • 200 g all-purpose flour
  • 100 g cold unsalted butter, cut into cubes
  • 1 egg
  • Pinch of salt
  • 1-2 tbsp cold water

For the filling:

  • 3-4 large onions (about 500 g), thinly sliced into half-rings
  • 30 g unsalted butter
  • 100 ml heavy cream (20-30% fat)
  • 2 eggs
  • 100 g hard cheese (Gruyère, Parmesan, or Cheddar), grated
  • Salt and pepper, to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Prepare the crust: In a large bowl, mix the flour, salt, and cold butter by rubbing them together with your fingers until the mixture looks like fine breadcrumbs. Add the egg and 1 tablespoon of cold water, kneading to form a smooth dough. Add more water if needed. Shape into a ball, wrap in cling film, and chill for 30 minutes.
  2. Caramelize the onions: Melt the butter in a pan over medium heat. Add the thinly sliced onions and cook slowly, stirring frequently, until the onions are soft and golden caramelized, about 20 minutes. Avoid burning by adjusting the heat as necessary.
  3. Make the filling mixture: In a bowl, whisk together the eggs and heavy cream. Stir in the grated cheese, salt, pepper, and a pinch of nutmeg if using. Mix well until combined.
  4. Assemble the tart: Roll out the chilled dough on a floured surface to fit a 23 cm tart pan. Line the pan with the pastry, pressing to fit and forming edges. Prick the base several times with a fork to prevent bubbling.
  5. Add filling and bake: Spread the caramelized onions evenly over the pastry base. Pour the cheese and cream mixture on top. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the filling is golden and set.
  6. Serve: Allow the tart to cool slightly before slicing. It is delicious served warm or at room temperature.

Notes

  • Use a mix of Gruyère and Parmesan for a richer flavor, or Cheddar for a sharper taste.
  • Be sure to cook the onions slowly to develop their natural sweetness and avoid burning.
  • Chilling the dough before rolling helps prevent shrinking during baking.
  • The tart can be enjoyed warm, cold, or at room temperature, making it versatile for meals and gatherings.
  • For a crispier crust, you can blind bake the pastry for 10 minutes before adding the filling.

Find it online: https://forkoria.com/mini-salmon-quiches-recipe/