French · Dinner
Onion and Cheese Tart
Individually sized savory tart on all-butter shortcrust pastry, filled with slow-cooked caramelized onions and Gruyere custard set with cream and eggs. Baked until the filling puffs and the crust turns golden, finished with fresh thyme. Served warm as a lunch or light dinner alongside a simple green salad.
$4
25 minsPrep
45 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
520Calories
15.2gProtein
36.5gFat
37.2gCarbs
6.8gSugar
2.1gFiber
582mgSodium
221mgChol
22.4gSat Fat
290mgPotassium
480mgCalcium
2.2mgIron
0.8mcgVitamin B12
8.1mgVitamin C
vegetarian
herb-salt
all-time-classics
vegetarian
Instructions
1
Prep
Rub cold butter into flour and salt until breadcrumb texture, then stir in ice water until dough clumps together.
2
Chill
Shape dough into a disc, wrap, and chill for 20 minutes until firm.
3
Sweat
Melt butter over medium-low heat, add onion and sugar, cook 18 to 20 minutes stirring occasionally until deeply golden and jammy.
4
Blind-bake
Line pastry with parchment and pie weights, bake at 400F for 12 minutes, remove weights and paper, bake 5 minutes until dry and pale gold.
5
Build
Whisk egg, heavy cream, thyme, and black pepper until smooth. Scatter caramelized onion and half the Gruyere over shell, pour egg mixture, top with remaining Gruyere.
6
Bake
Bake at 375F for 22 to 25 minutes until custard is puffed, set with slight center wobble, and top is golden brown.
7
Rest
Let tart cool in tin for 5 minutes so custard firms enough to slice cleanly.
8
Plate
Slide tart onto plate, scatter with fresh thyme leaves, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.4 oz124g Gruyere cheese
- 22 small onion
- 2 tbsp2 tbsp butter
- 2/3 cup160ml heavy cream
- 22 small eggs
- 1 tsp1 tsp fresh thyme leaves, plus extra to finish
- 2/3 cup90g all-purpose flour
- 4 tbsp56g cold butter, for the pastry
- 2 tbsp2 tbsp ice water, plus more as needed
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1/2 tsp1/2 tsp granulated sugar
