This caramelized onion and Gruyère tart is a refined, steakhouse-inspired appetizer that feels both luxurious and approachable. With its buttery, flaky pastry and deeply savory filling, it is the kind of dish that elevates any gathering without requiring complicated techniques.
The real star of this tart is the onions. Slowly cooked until golden and sweet, they develop an intense depth of flavor that forms the foundation of the dish. Paired with nutty Gruyère cheese, the result is rich and balanced, with just enough sharpness to keep each bite interesting.
Using puff pastry keeps the preparation elegant yet simple. As it bakes, the pastry rises into crisp, golden layers that contrast beautifully with the creamy, savory filling. A light custard of cream, egg, and Dijon ties everything together without overwhelming the onions.
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This tart works beautifully as a dinner-party appetizer, wine-night bite, or holiday starter. Served warm or at room temperature, it delivers classic steakhouse flavor in a polished, crowd-pleasing form.
Servings: 6–8 appetizer portions
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Ingredients
- 1 sheet puff pastry, thawed
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 large yellow onions, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 cup Gruyère cheese, freshly grated
- ¼ cup heavy cream
- 1 large egg
- 1 teaspoon Dijon mustard
Optional Garnish
- Fresh thyme leaves or chopped chives
Instructions:
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