Caramelized Onion and Gruyere Tart
This elegant savory tart features deeply caramelized golden onions and nutty Gruyere cheese nestled in a flaky buttery pastry shell. It is a show stopping fall appetizer or light meal that is much easier to make than it appears.
A golden flaky tart loaded with slow caramelized onions and melted Gruyere cheese that is perfect for cozy autumn entertaining.
Nutrition per serving
Ingredients
main
fat
dairy
pastry
binding
Instructions
Caramelize the Onions
Melt the butter in a large heavy bottomed skillet over medium low heat. Add all the sliced onions with a pinch of salt and stir to coat them in the butter. Cook slowly, stirring every 5 to 7 minutes, for 45 to 55 minutes until the onions are deeply golden brown, very soft, and reduced dramatically in volume. Do not rush this step by raising the heat.
Prepare the Tart Shell
Preheat your oven to 375 degrees Fahrenheit. Press the pie dough or puff pastry into a 9 inch tart pan with a removable bottom, trimming any excess overhang. Line the pastry with parchment paper and fill it with pie weights or dried beans. Blind bake for 15 minutes then remove the weights and bake for another 5 minutes until lightly golden.
Make the Custard Filling
In a medium bowl whisk together the beaten eggs and heavy cream until smooth and uniform. Season generously with salt, pepper, and a pinch of freshly grated nutmeg if desired. Stir in half of the grated Gruyere cheese. Spread the caramelized onions evenly over the pre baked tart shell and pour the egg and cream custard mixture on top.
Top and Bake
Scatter the remaining Gruyere cheese evenly over the top of the tart. Bake at 375 degrees Fahrenheit for 25 to 30 minutes until the custard is just set with a very slight wobble in the center and the top is beautifully golden. Allow the tart to rest for at least 10 minutes before slicing and serving warm or at room temperature.
Substitutions
Common mistakes
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