Gruyère and caramelised onion tart

  • serves 8
  • Easy

This simple tart is made with readymade pastry. It’s good eaten warm for dinner with a fresh green salad then leftovers are good cold for lunch the next day.



  • all-butter shortcrust pastry 500g block
  • onions 3 large, halved and sliced
  • butter 50g
  • double cream 200ml
  • eggs 3
  • gruyère 1 00g, grated
  • thyme leaves from 2 sprigs, chopped
  • parmesan  (or vegetarian alternative) 25g, grated


  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry and line a 23cm tart tin. Line with paper and fill with baking beans then blind bake for 15 minutes. Remove the paper and beans and cook for another 10 minutes. Cook the onions in the butter over a low heat until caramelised, this will take about 30 minutes so be patient. Mix the cream, eggs, gruyère and thyme, and season. Stir in the onions. Pour into the tart case. Sprinkle over the parmesan. Cook for 20-25 minutes until just set. Serve at room temperature.

Nutritional Information

  • Kcals 559
  • Carbs 31.3g
  • Protein 12.5g
  • Fat 43.4g
  • Salt 0.79g
  • Fibre 2.5g