Olive Magazine

Gruyère and caramelised onion tart

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 8

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.

Nutrition:
NutrientUnit
kcal559
fat43.4g
saturates0g
carbs31.3g
sugars0g
fibre2.5g
protein12.5g
salt0.79g
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Ingredients

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

Method

  • 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.

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