Caramelized Onion Gruyere Tart (Print Version)
# Ingredients:
→ Crust
01 -
1 pre-made pie crust
→ Filling
02 -
3 large onions, thinly sliced
03 -
2 tablespoons butter
04 -
1 tablespoon olive oil
05 -
1 cup grated gruyere cheese
06 -
3 eggs
07 -
1/2 cup heavy cream
08 -
1 teaspoon fresh thyme leaves
09 -
Salt and pepper to taste
10 -
Bacon pieces (optional)
# Instructions:
01 -
Preheat your oven to 375°F (190°C).
02 -
Start by cooking bacon pieces in a large pan until crispy. Set them aside and reserve some of the grease.
03 -
In the same pan, add butter and sliced onions. Cook on medium heat for 10 minutes, stirring often. Lower the heat and cook for another 40 minutes until caramelized. Season with salt and pepper.
04 -
Roll out your pastry and place it in a tart pan. Prick the bottom with a fork and bake for 15 minutes with pie weights. Remove weights and bake 5 more minutes until golden.
05 -
Sprinkle Gruyère cheese on the crust. Spread caramelized onions on top. Mix eggs, cream, and thyme in a bowl. Pour this mixture over the onions.
06 -
Top with more Gruyère and the bacon pieces. Bake for 25-30 minutes until the filling sets and the top turns golden brown.
07 -
Let the tart cool for a few minutes before serving.
# Notes:
01 -
Use a sharp knife to cut your onions thinly for even caramelization
02 -
Don't rush the caramelization process - low and slow is key
03 -
Consider adding a splash of balsamic vinegar to your onions for depth of flavor
04 -
Ensure your tart crust is fully cooked before adding filling to prevent sogginess
05 -
Allow the tart to cool 10-15 minutes before slicing for cleaner cuts
06 -
Store leftover tart in the fridge for up to 3 days in an airtight container
07 -
Reheat individual slices in a 350°F oven for about 10 minutes
08 -
Unbaked tarts can be frozen for up to 3 months