Metric:
290gr Heavy Cream
4 Onions
1 Tart Shell
( partially baked )
3 Large Eggs
50gr Finely Grated Gruyère
30gr Butter
( unsalted )
30gr Vegetable Oil
Granulated Sugar
Kosher Salt
Freshly Ground Black Pepper
Nutmeg
( just a pinch )
TRADITIONAL FRENCH RECIPE: This classic French regional tart recipe, filled with the best quality Gruyère and 'melted' onions, bound with a savory custard, can be served with a salad on the side, making a whole meal.
To make it easier for you, in this recipe you can use ready-rolled pastry sheets, but for an authentically rich and buttery effect you should make your own tart.
For an interesting variation, brush the prebaked tart shell with a thin layer of Dijon mustard, or add 1 tablespoon of finely minced tarragon to the custard.
Be sure to buy the best quality Gruyère.
Skill Level:  |
Time: 90 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Cut the Onions in very thinly slices.
02 - In a large heavy based skillet, heat Oil and Butter.
03 - Add Onions, Sugar and season with Salt and Black Pepper and cook over medium heat for 30 - 45 minutes, or until the Onions turn light-brown. Stir frequently. Once the Onions turn light brown, lower the heat to minimum and let simmer until soft.
04 - When the Onions are done, transfer them to a strainer and drain.
05 - Pre-heat the oven to 190C / 375F.
06 - In a bowl, whisk the Eggs and Heavy Cream together until smooth and well combined.
07 - Season the Egg-Cream Mixture with some Salt, Pepper and Nutmeg.
08 - Add the drained Onions and half of the Cheese to the Mixture and blend thoroughly.
09 - Half bake a Tart Shell in a 10-inch porcelain quiche pan.
10 - Fill the prepared tart shell with the Onions-Cream Mixture.
11 - Top with the remaining Cheese first and then with a little bit of Sugar.
12 - Bake for about 45 minutes or until the tip of a knife comes out clean and the cheese has puffed and browned.
13 - Let cool for 15 minutes before seving.
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