French · Lunch
Baked Cheese and Onion Tart
A single-portion French tart with a blind-baked pastry shell filled with caramelized onion, Gruyere cheese, and a savory egg-cream custard, baked until set and golden. Finished with fresh thyme and served warm, it makes a light lunch alongside a simple green salad.
$4
25 minsPrep
45 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
648Calories
19.2gProtein
47.8gFat
37.4gCarbs
5.2gSugar
2.1gFiber
623mgSodium
338mgChol
26.8gSat Fat
295mgPotassium
542mgCalcium
2.1mgIron
0.9mcgVitamin B12
3.8mgVitamin C
vegetarian
gluten-free-adaptable
herb-salt
hidden-gems
vegetarian
Instructions
1
Prep
Rub cold butter into flour with salt until breadcrumb texture forms, then stir in ice water until dough just comes together. Wrap and chill 15 minutes.
2
Build
Roll dough on floured surface, press into 5-inch tart tin, and trim edges. Line with parchment and pie weights.
3
Blind-bake
Bake at 375F (190C) for 12 minutes until edges dry, remove weights, bake 5 minutes more until pale gold.
4
Sweat
Slice onion thinly. Heat olive oil and butter in skillet over medium-low heat and cook onion 15 minutes, stirring occasionally, until deeply golden and jammy.
5
Whisk
Combine egg, heavy cream, thyme, salt, and pepper in bowl until smooth.
6
Build
Scatter caramelized onion and grated Gruyere into tart shell, pour egg mixture evenly over top.
7
Bake
Return tart to oven at 375F (190C) and bake 20 minutes until custard is puffed, set, and lightly golden.
8
Rest
Let tart sit in tin for 5 minutes until custard finishes setting.
9
Plate
Slide tart onto plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g Gruyere cheese
- 1 cup150g all-purpose flour
- 3 1/2 oz100g butter, divided
- 2 tbsp2 tbsp ice water
- 22 medium onion
- 22 large eggs
- 1/2 cup120ml heavy cream
- 2 tsp2 tsp fresh thyme leaves
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
- 1 tsp1 tsp olive oil
