Cheese and Onion Tart
Ingredients
- For the pastry
- 100 grams cold butter
- 200 grams Pastry flour
- 1 egg yolk
- 1 pinch salt
- For the topping
- 2 shallots
- 1 Tbsp olive oil
- 175 grams Gruyere
- 150 grams cream cheese
- 125 milliliters milk
- 3 eggs
- 1 tsp freshly chopped Sage
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped rosemary
- salt
- freshly ground peppers
- Nutmeg
- Pastry flour (for work surface)
- Parchment paper (for blind baking)
- Dried pea (for blind baking)
- Fresh herbs (for garnishing, to taste)
Preparation steps
For the pastry: cut cold butter into small pieces and quickly knead with flour, egg yolk, salt and 2 tablespoons of cold water into a smooth shortbread pastry. Shape into a ball and wrap in plastic wrap, refrigerate for 1 hour. For the topping: peel shallots and chop finely. Heat oil in a pan and saute shallots until translucecnt, remove from pan and set aside. Cut cheese lengthwise into thin slices. Whisk cream cheese with milk, add eggs and herbs, season with salt pepper and nutmeg.
Roll out pastry between 2 sheets of parchment paper, line oiled tart pan with it, making an edge all around. Cover with parchment paper and weigh down with beans. Bake in preheated oven at 200°C (approximately 400°F) for about 12 minutes. Take out of the oven and remove beans and paper. Cool.
Spread cheese strips and shallots on the pastry, top with cheese cream mixture and bake in preheated oven for about 30-40 minutes. Garnish with herbs and serve.
