---
title: Filo Tart with Onions and Fresh Thyme Recipe | Pastry1 Magazine
description: These savory filo quiches by Stéphane Glacier feature a crisp base, caramelized onions, and a rich, creamy filling for the perfect elegant bite.
---

[Magazine ](https://www.parisgourmet.com/magazine)

# [Filo Tart with Onions and Fresh Thyme Recipe | Pastry1 Magazine](https://www.parisgourmet.com/magazine/filo-tart-with-onions-and-fresh-thyme-recipe)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | May 21, 2025 9:39:28 PM

*BY STÉPHANE GLACIER, M.O.F. PATISSIER  
*

 

For 15 80 mm diameter tartlets

 

CHEF'S TIP: It's important to place the disk of sandwich bread on top: this separates the filo pastry from the quiche mixture and allows it to remain crisp.

## QUICHE FILLING

INGREDIENTS:

 

100 g egg yolks  
200 g whole eggs  
100 g T65 plain flour  
500g milk  
500 g 35% fat liquid cream  
12 g salt  
1 g pepper  
0.5 g nutmeg

PROCESS:

 

Whisk together the egg yolks, eggs and flour. Gradually loosen with milk. Add the cream and season. Strain and store in the refrigerator until ready to use.

 

## SANDWICH BREAD (For two Loaves)

INGREDIENTS:

2000 g T55 plain flour  
45 g salt  
75 g caster sugar  
60 g baker's yeast  
1100 to 1200 g whole milk  
200 g unsalted butter

 

PROCESS:

 

Mix all ingredients except the butter on the 1st speed. When dough is firm and smooth, knead for 2 minutes on 2nd speed. Add the tempered butter and knead for a further 6 minutes on 2nd speed. Leave to rise for 1 hour at 24°C. Weigh out 1700 g per 5-liter mold, shape and place in the greased molds. Leave to rise at room temperature until ¾ of the height of the mold. Close the molds and bake in a deck oven at 220°C or in a convection oven at 170°C for around 70 minutes.

 

 

## ASSEMBLY

INGREDIENTS:

1 kg onions  
100 g olive oil  
Salt and pepper as required  
5 g fresh thyme  
12 sheets filo pastry  
15 slices of sandwich bread, 7 cm in diameter and 5/6 mm thick  
1/4 l quiche filling  
Butter as required

PROCESS:

Peel and finely chop the onions. In a saucepan with a little olive oil, brown them until lightly colored. Season and add fresh thyme. Reduce the heat and caramelize over a low heat. If it sticks to the bottom of the pan, add a little water. Once the onions are caramelized, remove to cool, cover with cling film and store. For the filo pastry base: melt some unsalted butter in a saucepan. Lay out a sheet of filo and butter it with the hot butter. Lay out a second sheet of filo. Butter again, then arrange a third sheet of filo. Cut into quarters and line the tartlet molds, leaving the edges uneven. Place a disk of sandwich bread on top. Top with a tablespoon of caramelized onions. Top with quiche filling. Bake at 170°C for around 20 minutes in a convection oven. Leave to cool and unmold. Glaze the top with a little olive oil. Garnish with a sprig of fresh thyme.

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