Spring Allium Onion Tart with Cheese


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In graduate school, I studied biological control in allium systems.

Say what? In normal, everyday non academic language, that means I studied the bugs that ate the bugs that ate onions. As a result of several summers in onion fields, I have two sets of field clothes that perpetually smelled like onions. Despite the situation, I never lost my love for onions and other alliums like garlic, leeks, and scallions. This spring allium onion tart is my ode to summer field days with much more pleasant aromas.

Spring Onion Tart | SeasonedVegetable.com

Left to right: leeks, green garlic, spring onions


Quick digression for an Allium lesson before we get to the onion tart recipe! Green onions and scallions are actually the same thing, despite their names. Scallions are varieties of onions that never form a bulb or early harvested varieties of bulbing onions. Spring onions are bulbing onions that are harvested early. Sometimes they look like mega scallions, while other times there are small bulbs that are developing without the dry, papery exterior.  Leeks look like spring onions, but have flat leaves rather than the rounded, tubular leaves of green onions, scallions, and spring onions. They are also a different species of Allium. Shallots are a specific variety of onions (scientific name Allium cepa) and tend to be milder, smaller, and sweeter. Garlic is also one of the family, but a totally different species. Sometimes, if you’re lucky, you can find green garlic which is harvested before maturity. Or you can find garlic scapes, which are the flowering part of the garlic that is removed so bulbs will form at the root.

Spring Onion Tart

Now onto food: this spring allium onion tart! This style of a tart is called a galette and it happens to be one of my favorite ways of making pies and tarts. Galettes have a more rustic appearance which I find simply lovely. They’re also easier to make and more forgiving, quite frankly. Win-win.

This onion tart features all the spring alliums that are at the farmer’s markets in the area right now including leeks, spring onions, and green garlic. (Check out this other delicious pie that uses leeks too!) Because these greens are sliced thinly and roasted in the onion tart, they don’t have the characteristic “onion bite” of raw alliums. The eggs act as a binder for all the loose vegetables and the layers of manchego ensure a cheesy flavor in each bite. This onion tart is perfect for a spring appetizer, brunch menu, or light dinner.

Let me know if you try this recipe! Leave a comment below, rate it, and check out The Seasoned Vegetable on Facebook!

Spring Allium Onion Tart

This spring allium onion tart with leeks, green garlic, and manchego cheese is a light dinner or appetizer perfect for a spring evening.

Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4 servings


Galette Dough

  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 teaspoon salt
  • 8 tablespoons cold butter
  • 1/4 cup plain, full-fat yogurt
  • 1/4 cup ice cold water


  • 3 cups loosely packed spring onions (about 2 large spring onions, sliced 1/4-inch thin)
  • 2 cups loosely packed leeks (about 2 medium leeks, sliced 1/4-inch thin)
  • 1/2 cup minced green garlic (about 2 stalks)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 eggs, lightly beaten
  • 4 ounces coarsely grated manchego cheese
  • Chives, for topping


Prepare the galette dough and the filling

  1. Measure flours and salt into a large mixing bowl. With a dough blender, butter knives, or your hands, cut butter into the flour and mix together until it resembles a coarse meal.
  2. Stir yogurt and water together then pour gradually into the flour mixture. Stir the mixture well as you add the liquid, making sure the dough is lumpy but not sticky. If the dough is sticky, add a bit more flour. Cover in plastic wrap and chill in the refrigerator for at least 1 hour.
  3. In a large bowl, combine spring onions, leeks, and green garlic. Toss with olive oil, salt and pepper until well coated.

Assemble and cook

  1. Preheat oven to 400°F.
  2. When dough is chilled, roll it out onto a lightly floured surface in a large circle, about 14-inches in diameter and 1/4-inch thick. Transfer to a parchment covered baking sheet (see note).
  3. Sprinkle about one third of onion mixture evenly in the middle of the dough, then sprinkle some grated manchego cheese on top, leaving about 2 inches of space on the perimeter. Continue to alternate layers of onion mixture and cheese until you have no more remaining onion mixture.
  4. Gently fold the dough border over the onion and cheese mixture, working in one direction and pleating as you go. Be sure there are no holes in the dough. If there are, gently pinch the dough together.
  5. Pour eggs over the onion and cheese mixture so it stays contained inside the tart. Sprinkle with remaining cheese.
  6. Transfer pan to the oven and bake 30 to 40 minutes until crust is golden brown and onions and leeks are beginning to brown.
  7. Remove from oven and let cool 5 to 10 minutes before cutting and serving.

Recipe Notes

Dough recipe adapted from Smitten Kitchen
Recipe inspired by Steven Satterfield's Root to Leaf (<-affiliate)

Seasoned Secret

I love reusable silicone baking mats (<-affiliate)! They’re awesome for roasting vegetables, and you can use one to line your baking sheet for this onion tart instead of parchment paper.


I recommend this all purpose gluten free flour mix (<-affiliate) for your baking needs. And it will work great for this onion tart.

Check the Fridge

While this recipe means to use all the oniony things exclusively, it would be excellent with precooked, sliced potatoes. Asparagus and spinach would be nice additions. You can use parmesan cheese instead of manchego, or even swiss or gruyere cheese. A few mushrooms and even cooked white beans (whole or as a puree) would be lovely in this onion tart to serve as a meal.

Disclaimer: Please note that some links in this post are affiliate links and I will earn a commission if you purchase through those links. I link to these products because I have used them and recommend them. It’s these partnerships that help me keep this site running to provide you with free content weekly. All thoughts and opinions are my own. Please let me know if you have any questions!



  • Reply
    March 29, 2017 at 2:16 pm

    So this was delicious, but I really came to comment on how easy/nice this crust was. I know crust can be intimidating, but this one was particularly nice to work with.

    • Reply
      April 11, 2017 at 9:12 am

      Thanks for the feedback, Erin! I know you have a lot of crusty experience 😉

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