Onion and Gruyère Tart Recipe

Onion and Gruyère Tart Recipes

Ingredients :

175 g

75 g



For the filling :

50 g

450 g

15 - 30 ml


300 ml

75 g

plain flour

butter, diced

egg yolk

pinch of salt



onions, thinly sliced

wholegrain mustard

eggs, plus 1 egg yolk

double cream

Gruyère cheese, grated

freshly grated nutmeg

salt and black pepper

Method :
  1. To make the pastry, sift the flour and salt into a bowl, then rub in the butter until the mixture resembles fine breadcrumbs.
  2. Add the egg yolk and 15 ml cold water and mix to a firm dough.
  3. Chill for 30 minutes.
  4. Preheat the oven to 200oC/400oF/Gas 6.
  5. Knead the pastry , then roll out on a floured board and use to line a 23 cm or 9 in flan tin.
  6. Prick the base with a fork, line the pastry case with grease proof paper and fill with baking beans.
  7. Bake the pastry cakes for 15 minutes.
  8. Remove the paper and beans and bake for a further 10 - 15 minutes, until the pastry case is crisp.
  9. Meanwhile, melt the butter and cook the onions in a covered pan for 20 minutes, stirring occasionally, until golden.
  10. Reduce the oven temperature to 180oC/350oF/Gas 4.
  11. Spread the base with mustard and top with the onions,
  12. Mix together the eggs, egg yolk, cream, cheese, nutmeg and seasoning.
  13. Pour over the onions.
  14. Bake for 30 - 35 minutes, until golden.
  15. Serve warm.

Serves 4

The secret of this tart is to cook the onions very slowly until they almost caramelize.

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