Caramelized Onion and Gruyère Tart
Discover this comforting tart where the sweetness of slowly caramelized onions meets the richness of melted Gruyère, all wrapped in a golden shortcrust pastry. A French classic that elevates simple ingredients to an exceptionally delicious result. Perfect for a family meal, this tart will charm you with its deep flavors and comforting nature. Patience during the caramelization of the onions is rewarded with an incredibly sweet filling. Follow our tips for a perfectly crisp crust!
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€69.99
Pros:
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Con:
- Takes up more countertop space
- 1
Make the homemade shortcrust pastry by mixing flour and salt, then incorporating cold butter until sandy. Add ice water to form a ball, flatten into a disk, and chill for 30 min.
- 2
Caramelize the sliced onions in a mixture of butter and oil over low heat, with salt and sugar. Cook covered for 15 min, then uncovered for 20-25 min until golden brown. Let cool.
- 3
Preheat oven to 180°C. Beat eggs with cream, then add 100g of Gruyère, salt, pepper, and nutmeg. Roll out dough in a pan, prick the bottom, and spread the onions.
- 4
Pour the creamy mixture over the onions, sprinkle with remaining cheese (20g) and optionally thyme. Bake first on the bottom rack for 10 min, then in the middle for 25-30 min until golden and set.
- 5
Let the tart rest for 10-15 minutes in the pan before slicing and serving warm or at room temperature.
- Patience with onions: slow caramelization over low heat is key to developing their natural sweetness.
- Sugar aids caramelization (Maillard reaction) without making the dish sweet.
- Blind baking the crust (10 min) ensures an ultra-crispy base.
- Grate the Gruyère at the last minute for better melting and a stronger flavor.
- Serve with arugula salad and light vinaigrette. Wine pairings: dry Sauvignon Blanc or fruity Beaujolais.
- Variations: add smoked bacon, replace some Gruyère with goat cheese, or make a vegan version with soy cream and nutritional yeast.
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