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Onion and Gruyère Tart Recipes
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Ingredients : |
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175 g
75 g
1
For the
filling :
50 g
450 g
15 - 30 ml
2
300 ml
75 g
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plain
flour
butter,
diced
egg yolk
pinch of
salt
butter
onions,
thinly sliced
wholegrain
mustard
eggs, plus
1 egg yolk
double
cream
Gruyère
cheese, grated
freshly
grated nutmeg
salt and
black pepper |
Method :
- To make the pastry, sift the flour and salt into a bowl, then
rub in the butter until the mixture resembles fine breadcrumbs.
- Add the egg yolk and 15 ml cold water and mix to a firm dough.
- Chill for 30 minutes.
- Preheat the oven to 200oC/400oF/Gas 6.
- Knead the pastry , then roll out on a floured board and use to
line a 23 cm or 9 in flan tin.
- Prick the base with a fork, line the pastry case with grease
proof paper and fill with baking beans.
- Bake the pastry cakes for 15 minutes.
- Remove the paper and beans and bake for a further 10 - 15
minutes, until the pastry case is crisp.
- Meanwhile, melt the butter and cook the onions in a covered pan
for 20 minutes, stirring occasionally, until golden.
- Reduce the oven temperature to
180oC/350oF/Gas 4.
- Spread the base with mustard and top with the onions,
- Mix together the eggs, egg yolk, cream, cheese, nutmeg and
seasoning.
- Pour over the onions.
- Bake for 30 - 35 minutes, until golden.
- Serve warm.
Serves 4
The secret of this tart is to cook the onions very slowly until they
almost caramelize.
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Learn how
to cook Vegetarian Recipes
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