Onion Gruyere Tart (Print Version)
# Ingredients:
→ Crust
01 -
1 store-bought pie shell
→ Filling
02 -
3 big onions, cut into thin slices
03 -
2 tablespoons butter
04 -
1 tablespoon olive oil
05 -
1 cup shredded 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 chunks (if you want)
# Instructions:
01 -
Turn your oven on to 375°F (190°C).
02 -
First, fry bacon chunks in a big skillet until they're crunchy. Put them aside and keep some of the fat.
03 -
Drop butter into the same skillet with your sliced onions. Cook them over medium heat for 10 minutes, giving them a stir now and then. Turn down the heat and let them cook another 40 minutes until they're brown and sweet. Add some salt and pepper.
04 -
Spread out your dough and fit it into a tart dish. Poke holes in the bottom with a fork and bake it for 15 minutes with baking weights. Take the weights out and bake 5 more minutes till it's got a golden color.
05 -
Layer Gruyère cheese on the bottom of the crust. Pile the browned onions on next. In a bowl, whisk eggs, cream, and thyme together. Pour this mix over the onions.
06 -
Scatter more Gruyère and the bacon bits on top. Stick it in the oven for 25-30 minutes until it's firm and the surface is golden.
07 -
Let your tart sit and cool a bit before you cut into it.
# Notes:
01 -
Slice your onions super thin so they'll brown evenly
02 -
Take your time with browning the onions - you can't rush good flavor
03 -
Try adding a bit of balsamic vinegar to your onions for extra tastiness
04 -
Make sure your crust is fully baked before adding wet stuff or it'll get soggy
05 -
Wait about 10-15 minutes before cutting so you'll get neater slices
06 -
Pop leftover tart in the fridge in a sealed container and eat within 3 days
07 -
Warm up slices in a 350°F oven for around 10 minutes
08 -
You can freeze uncooked tarts for up to 3 months