A delicious way to utilize a fresh crop of sweet Bermuda onions.



For the Pastry
2 cups all purpose flour
1/2 tsp kosher salt
1 tbsp sugar
12 tbsp cold unsalted butter, diced (1 1/2 sticks)
1/2 cup ice water

Onion Topping
1 cup gruyere cheese, shredded
1 1/2 tsp fresh thyme, minced
2 tsp fresh chives, minced
1 1/4 lbs Bermuda onions, peeled, halved, and very thinly sliced into half moons (keep the moons intact)
1 tbsp heavy cream
3 tbsp unsalted butter, diced
1 tsp kosher salt



For the Pastry
Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine.
Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas.
With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Prepare the Tart
Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
Roll the dough between two sheets of lightly floured wax paper, slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the onions.
Sprinkle the rolled pastry with the cheese right to the edges.
Sprinkle with thyme and chives.
Place the onion half moons on the pastry in diagonal lines, just barely overlapping and brush lightly with cream.
Dot with the butter and sprinkle with salt.
Bake for 40 mins or until the tart is golden and browned. Cover the edges with foil if the tart is getting too brown during baking.
Let cool slightly and cut into squares to serve. Serve warm or at room temperature.