Carmelized Onion And Gruyere Tart |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This was a success when I served it to my vegetarian sister. If you've looked at my other recipes, you can see I tend to like onions! I love the sweetness of the caramelized onions combined with the almost nutty flavor of gruyere. Read more . You can experiment with optional ingredients so easily and come up with your own taste creation. NOTE - photo courtesy of Lollya - she made the tart on puff pastry...great idea! Ingredients:
1 pie crust, homemade or refrigerated pre-made crust (or puff pastry, as lolly'a picture here depicts) |
1 tablespoon (or less) vegetable oil |
1 tablespoon butter |
1 pound sweet onions, thinly sliced |
a couple pinches of white sugar |
salt and freshly ground black pepper |
1/4 teaspoon garlic powder |
4 eggs |
2 cups half-and-half |
5 ounces gruyere cheese, grated |
2 ounces fresh grated parmesan cheese, divided |
Directions:
1. Place pie crust in a 10” glass pie plate or springform pan.
2. Using a fork, prick the crust several times on the sides and bottom.
3. Sprinkle a light layer of Parmesan cheese over the bottom of the crust.
4. Bake at 400° for 8 minutes.
5. Remove pan from oven and set aside while preparing the filling.
6. To make the filling, heat vegetable oil and butter in a large frying pan and sauté the onions over a fairly high heat for 5 minutes.
7. Lower the heat, add a pinch or two of sugar, and cook for an additional 10 to 15 minutes, covered; stir occasionally until the onions are caramelized (this may take up to 30 minutes - you want a rich, brown color to the onions)
8. Season with a little salt, pepper and garlic powder
9. In a large bowl, lightly beat the eggs
10. Stir in the half-and-half and the grated Gruyere cheese.
11. Gently fold in the caramelized onions.
12. Spoon the onion mixture over the partially baked crust and sprinkle with the remaining Parmesan cheese.
13. Bake at 375° for 35 to 45 minutes. Allow pie to set for 10 minutes before cutting and serving. This is crucial, or the tart will not be firm enough to hold its shape when cut.
14. Note: This is also very good with added ingredients, such as crab meat, chopped asparagus (saute a minutes before adding it to the filling), sautéd mushrooms, ham, broccoli pieces, just about anything you would like…experiment with your own flavor combinations. Add any optional ingredients to the filling just before pouring it into the partially baked pie crust.
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