Onion & Gruyère Tart Recipe | The Perfect Quiche

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Place 200 g of all-purpose flour into a food processor or mixing bowl, followed by 1 teaspoon of salt.

Add 100 g of cold butter and pulse until it forms a breadcrumb-like consistency.

Add 1 egg yolk and pulse until fully incorporated.

Add roughly 1 teaspoon of cold water and pulse until it forms a dough.

Press the pastry into a ball, flatten it into a disc, wrap it up, and place it in the fridge for at least 30 minutes.

In a heavy-bottom saucepan, combine 240 ml of milk and 240 ml of cream and scald it to just below boiling point, adding a few sprigs of thyme to infuse.

Remove the saucepan from heat and let it chill down while preparing the pastry case.

Lightly flour the workbench and roll out the pastry to about 2 mm in thickness.

Fold the pastry over the rolling pin and lay it into a 25 cm tart tin, pressing it into the corners and docking the bottom with a fork.

Place a sheet of greaseproof paper into the pastry case, fill it with rice or baking beans, and bake in a preheated oven at 170°C fan for 20 minutes.

Prepare 6 small onions by topping, tailing, halving, peeling, and thinly slicing them.

In a pan over medium-low heat, add 30 g of butter and the sliced onions with a small pinch of salt and thyme leaves.

Cook the onions gently until they are golden brown, about 20 minutes, stirring occasionally to prevent burning.

Remove the rice from the tart case and place it back in the oven for another 5 minutes to finish cooking the bottom.

Brush the tart case with egg wash and bake for an additional 5 minutes to set the wash.

Trim off the excess pastry around the edges using a pairing knife or potato peeler.

In a mixing bowl, crack 3 eggs and pass the cooled cream and milk mixture through a sieve over the eggs.

Add a pinch of salt and white pepper, and whisk until well combined.

Spread the caramelized onions evenly across the bottom of the tart case.

Add 100 g of grated gruyère cheese and pour the cream and egg mixture on top.

Finish with an extra bit of grated cheese and sprinkle fresh thyme leaves on top.

Bake in the preheated oven at 170°C fan until there is just a light wobble in the center.

Place the tart on a cooling rack to cool slightly before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens