Caramelized spring onion and gruyère tart

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Photo: chefdecuisine.com
Prep Time:
20 minutes
Cooking Time:
1 hour
Servings:
6

Serve with a simple tossed salad or grilled asparagus.

  • For the Caramelized spring onion and gruyère tart:
  •  Tags for<b>Caramelized spring onion and gruyère tart
  • Tags for Caramelized spring onion and gruyère tart
  • main ingredients:
  • puff-pastry Pageturner Cookbook
  • onion Pageturner Cookbook
  • cheese Pageturner Cookbook
  • type of dish:
  • lunch Pageturner Cookbook
  • Country cuisine:
  • France Pageturner Cookbook
  • specific recipes:
  • quick-and-easy Pageturner Cookbook
  • season and occasion:
  • Spring Pageturner Cookbook
  • Type of meal:
  • lunch Pageturner Cookbook
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    Ingredients

    • 1 pound frozen butter puff pastry, thawed
      1 tsp (5 mL) olive oil
      450 g spring bulb onions, trimmed and sliced
      2 tbsp (30 mL) balsamic vinegar
      2 tsp (10 mL) liquid honey
      1/4 tsp (1 mL) each salt and pepper
      1 tsp (5 mL) chopped fresh thyme
      1 egg, beaten
      2 tbsp (30 mL) whipping cream 35%
      1 tbsp (15 mL) Dijon mustard
      1-1/4 cups (300 mL) shredded Gruyère or Comté cheese

    Directions

    Unroll puff pastry; press into fluted 9-inch (23 cm) tart pan with removable bottom. Line with foil; fill with pie weights or dried beans. Bake on bottom rack in 400 F (200 C) oven for 20 minutes. Remove weights and foil; let cool in pan on rack.

    Meanwhile, in skillet, heat oil over medium-high heat; cook onions, stirring, until golden, about 3 minutes. Add 1/4 cup water; reduce heat to medium. Cover and cook, stirring occasionally, until no liquid remains and onions are soft, about 5 to 8 minutes.

    Stir in vinegar, honey and half each of the salt and pepper; cook, stirring, until onions are dark golden, about 8 minutes. Remove from heat; stir in 3/4 tsp of the thyme. Set aside.

    Stir together egg, cream, mustard, and remaining salt and pepper. Sprinkle bottom of pastry with half of the Gruyère or Comté cheese; top with onion mixture. Pour egg mixture over top; sprinkle with remaining cheese and thyme.

    Bake in 400 F (200 C) oven until crust is golden and knife inserted in centre comes out clean, about 25 minutes. Let stand for 10 minutes before cutting into wedges.

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