Discover the delightful harmony of flavors in this Five Onion Tart with Arugula Salad Recipe, a dish where the sweetness of five different onions meets the crisp freshness of peppery arugula. This tart showcases a flaky, buttery crust combined with a rich, savory filling made creamy by crème fraîche and eggs. Perfectly paired with a simple arugula salad, it’s an elegant yet approachable meal that will impress at any gathering or turn an ordinary day into something special. You’re about to fall in love with onions all over again!

Ingredients You’ll Need

The image shows many cooking ingredients placed on a white marbled surface. There are two large green and white leeks lying diagonally on the left side, next to three brown eggs. Near the eggs is a bunch of green chives, spread out at the bottom left. In the center, there is a small white bowl with a light cream, and a wooden bowl filled with white flour on the right. Above the bowls is a white plate stacked with many rings of white onion, and to the right of this plate are two small shallots and a small wooden plate holding a small mound of soft white cream. In the middle, there is a wooden plate with many pale yellow cubes of butter, and near it is a small white bowl with brown spices, and another small white bowl with salt and pepper. The whole setup is neatly arranged and well lit, with a clean and fresh look. Photo taken with an iphone --ar 4:5 --v 7

The magic of the Five Onion Tart with Arugula Salad Recipe lies in its simplicity and the quality of its ingredients. Each element plays a vital role—the buttery crust provides a tender base, the mix of onions contributes layers of sweetness and depth, and the fresh arugula adds a peppery brightness that balances the richness perfectly.

Unsalted butter (½ cup, chilled): Provides a rich, flaky texture to the crust when combined with vegetable shortening.
Vegetable shortening (½ cup): Helps create a tender and flaky crust texture that holds up beautifully to the filling.
All-purpose flour (2 cups plus more): The base for the crust, essential for structure and rollability.
Sea salt (½ teaspoon): Enhances flavor in the crust without overpowering.
Ice water (5 to 6 tablespoons): Brings the dough together while keeping it cold for the best texture.
Unsalted butter (4 tablespoons): Used again in the tart filling to gently caramelize the onions.
Extra-virgin olive oil (2 tablespoons plus more): Helps cook the onions slowly and adds a fruity depth, also used to dress the salad.
Yellow onion (1 large, thinly sliced): Offers sweet and savory notes when cooked down.
Leeks (2, sliced): Add a mild, oniony flavor that’s softer and more delicate.
Green onions (4, thinly sliced): Contribute a fresh and slightly sharp bite to the onion mix.
Shallots (2, thinly sliced): Bring a hint of garlic-like sweetness that enhances complexity.
Large eggs (4): Bind the filling and provide a custardy texture.
Crème fraîche (⅓ cup): Adds creaminess and a subtle tang to balance sweet onions.
Kosher salt (½ teaspoon plus more): Season the tart filling and finish the salad perfectly.
Ground nutmeg (¼ teaspoon): A warm spice that elevates the flavor profile of the custard.
Freshly cracked black pepper (½ teaspoon plus more): Adds a touch of heat and depth.
Minced fresh chives (½ cup): Sprinkle into the filling for a bright, herbal note.
Arugula (4 cups): The peppery salad green that brings lightness and crunch as a refreshing contrast.

How to Make Five Onion Tart with Arugula Salad Recipe

Step 1: Prepare the Crust

Start by combining your chilled unsalted butter and vegetable shortening with the all-purpose flour and sea salt. This mixture creates the base for a tender, flaky crust that will hold the onion custard without becoming soggy. Slowly add ice water, just enough to bring the dough together without making it sticky. Wrap it tightly and let it chill, which is key to that perfect texture when baking.

Step 2: Caramelize the Onions

In a large skillet over medium heat, melt butter with olive oil and gently cook all five onions — yellow onion, leeks, green onions, shallots — until they are deeply softened and sweetly caramelized. Patience here pays off greatly, as this slow cooking draws out their natural sugars complexly. Stir occasionally, making sure nothing burns or sticks.

Step 3: Prepare the Filling

Whisk together eggs, crème fraîche, kosher salt, nutmeg, and black pepper until smooth and creamy. Stir in the minced chives and then gently fold in the caramelized onions, ensuring an even distribution of flavors throughout the custard filling.

Step 4: Assemble and Bake

Roll out your chilled dough on a lightly floured surface and transfer it to a tart pan, pressing it firmly into the edges. Pour the onion custard filling evenly over the crust. Bake in a preheated oven until the filling is set and the crust is golden brown, a process that brings all the sweet and savory flavors into perfect harmony.

Step 5: Toss the Arugula Salad

While the tart bakes, toss fresh arugula with a drizzle of extra-virgin olive oil, a pinch of kosher salt, and freshly cracked black pepper. This simple salad is the ideal partner to the rich tart, balancing it with its peppery bite and refreshing crunch.

How to Serve Five Onion Tart with Arugula Salad Recipe

A round tart in a black fluted pan with a golden, baked crust forming a slightly scalloped edge. Inside, there is a thick layer of yellowish filling with a mixed texture of soft and slightly browned top, scattered with small bits of green herbs and finely chopped ingredients. Five thin rings of purple onion are placed on top, spaced unevenly across the surface. The tart sits on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The tart shines beautifully on its own, but feel free to sprinkle extra chopped chives or freshly cracked black pepper on top just before serving to add color and enhance aroma, making every bite more inviting.

Side Dishes

Complement your meal with a light, chilled white wine or a crisp sparkling water with a lemon twist. For sides, a simple bowl of marinated olives or crusty bread with quality butter adds a rustic charm without competing with the flavors of the tart and salad.

Creative Ways to Present

For a charming casual dinner, cut the tart into rustic wedges and serve directly on a wooden board paired with the salad in a large bowl. Alternatively, for a more refined event, present individual tart quarters on elegant plates alongside a neatly dressed arugula nest for a sophisticated touch that feels special and inviting.

Make Ahead and Storage

Storing Leftovers

Leftover Five Onion Tart with Arugula Salad Recipe keeps beautifully in the refrigerator for up to three days. Store the tart in an airtight container to maintain its flaky crust and store salad separately to preserve its fresh texture.

Freezing

You can freeze the tart before baking by wrapping it tightly in plastic wrap and then foil, keeping it fresh for up to one month. When ready to enjoy, thaw overnight in the fridge and then bake as usual for a freshly made taste.

Reheating

Reheat leftovers gently in a low oven (around 300°F) to keep the crust crisp and the filling creamy, avoiding microwaves which can make the crust soggy. Reheat the arugula salad just before serving to keep it crisp and lively.

FAQs

Can I use a store-bought tart crust for the Five Onion Tart with Arugula Salad Recipe?

Absolutely! Using a pre-made crust can save time and still yield delicious results. Just be sure to choose one with good quality ingredients for the best flavor and texture.

What if I don’t have crème fraîche?

You can substitute crème fraîche with sour cream or Greek yogurt for similar creaminess and tang, though the flavor profile will be slightly different but still delightful.

Can this tart be made vegetarian or vegan?

The Five Onion Tart with Arugula Salad Recipe is naturally vegetarian. For a vegan version, experiment with plant-based butter, silken tofu or cashew cream instead of eggs and crème fraîche, though the texture will vary.

How do I avoid the crust becoming soggy?

Blind baking the crust slightly before filling helps prevent sogginess. Also, ensure the onions are well-caramelized and not overly watery as excess moisture can affect the crust’s crispness.

Can I add other greens to the arugula salad?

Definitely! Mixed greens or baby spinach can be combined with arugula for more texture and flavor complexity, but keep the dressing light to maintain balance.

Final Thoughts

There is something truly special about the Five Onion Tart with Arugula Salad Recipe that captures the heart of both home cooking and elegant dining. It’s an experience of textures and flavors that feels indulgent yet accessible. I hope this encourages you to gather your onions and arugula, and dive into this recipe—you are going to love every single bite!

Five Onion Tart with Arugula Salad Recipe