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Savory Buttermilk, Herb, and Onion Tart – vegetarian recipe
Stav Kogan

Savory Buttermilk, Herb, and Onion Tart

A game-changing savory tart recipe using tangy buttermilk for a luscious, silky custard. Paired with sweet sautéed onions and melty Monterey Jack cheese in a rustic whole wheat crust, it's the perfect elegant-yet-easy dish for brunch or a light lunch.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 serving
Calories: 380
Ingredients Method Nutrition

Ingredients
  

  • 1 9-inch / 23 cm pre-baked whole wheat pie crust
  • 2.5 tbsp (35 g / 1.23 oz) butter, divided
  • 3 medium onions, diced
  • 4 large eggs
  • 1.5 cups (360 ml) buttermilk
  • 2 cloves garlic, minced
  • 0.5 tsp (2.5 ml) dried basil
  • 0.25 tsp (1.3 ml) dried thyme
  • 0.25 tsp (1.3 ml) dried tarragon, crumbled
  • 0.25 tsp (1.3 ml) dried oregano
  • 0.5 tsp (2.5 ml) salt
  • Freshly ground black pepper, to taste
  • 1.5 cups (6 oz) / 170g grated Monterey Jack or Muenster cheese
  • For a deeper, sweeter flavor, caramelize the onions slowly over low heat for 20-30 minutes instead of just sautéing.
  • Feel free to swap the cheese! Gruyère, sharp white cheddar, or a sprinkle of Parmesan would also be delicious.
  • The tart is done when the center is just set; it should still have a slight jiggle. It will continue to cook and firm up as it rests.
  • If you have fresh herbs, use them! A good rule of thumb is to use three times the amount of fresh herbs as dried (e.g., 1.5 teaspoons of fresh basil).

Method
 

  1. Preheat your oven to 375°F / 190°C. Have your pre-baked pie crust ready on a wire rack.
  2. In a medium skillet over medium heat, melt 1. 5 tablespoons (75 ml / 2.5 fl oz) of the butter.
  3. Add the diced onions and sauté for about 10 minutes, until they are tender and fragrant but not browned.
  4. Remove from the heat.
  5. In a large bowl, whisk the eggs until they are well blended.
  6. Whisk in the buttermilk, minced garlic, basil, thyme, tarragon, oregano, salt, and a few grinds of black pepper.
  7. Stir in the cooked onions.
  8. Sprinkle the grated cheese evenly over the bottom of the pre-baked pie crust. Carefully pour the buttermilk and egg mixture over the cheese.
  9. Cut the remaining 1 tablespoon (15 ml / 0.5 fl oz) of butter into small pieces and dot them over the top of the tart.
  10. Bake for 25 to 30 minutes, or until the center is just set and a knife inserted near the middle comes out clean.
  11. Let the tart cool on a wire rack for at least 20 minutes before slicing. This helps it set up properly.
  12. Serve warm.

Nutrition

Calories: 380kcalCarbohydrates: 22gProtein: 18gFat: 25g

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