Gruyère & caramelised onion tart
Classic flavours in a rich, buttery pastry make for the ideal weekend lunch or veggie main course
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1 hour
Vegetarian
- 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.
Per serving
559 kcalories, protein 12.5g, carbohydrate 31.3g, fat 43.4 g, saturated fat 25.2g, fibre 2.5g, salt 0.79 g
Recipe from olive magazine, January 2010.
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http://www.bbcgoodfood.com/recipes/168628/
http://www.bbcgoodfood.com/recipes/168628/
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Ingredients
- 500g all-butter shortcrust pastry block
- 3 large onions , halved and sliced
- 50g butter
- 200ml double cream
- 3 eggs
- 100g Gruyère , grated
- thyme leaves from 2 sprigs, chopped
- 25g parmesan , grated
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1 hour
Vegetarian
Ingredients
- 500g all-butter shortcrust pastry block
- 3 large onions , halved and sliced
- 50g butter
- 200ml double cream
- 3 eggs
- 100g Gruyère , grated
- thyme leaves from 2 sprigs, chopped
- 25g parmesan , grated
Per serving
559 kcalories, protein 12.5g, carbohydrate 31.3g, fat 43.4 g, saturated fat 25.2g, fibre 2.5g, salt 0.79 g
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02 April 2010
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