Onion and Gruyère Tart
Annabel Karmel's favourite savoury tart, this recipe from her Family Cookbook is a delicious mix of slowly caramelised onions and Gruyère cheese.
From the book
Annabel’s Family Cookbook
Fuss-free recipes to get the whole family round the table
Quick weeknight dinners and feasts for the weekend
Creative ideas for snacks and lunch boxes
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Introduction
This is my favourite savoury tart; a delicious mix of slowly caramelised onions and Gruyère cheese. It’s easy to make the Parmesan pastry with a food processor.
Ingredients
| 225g(8oz) | plain flour, plus extra for dusting |
| 125g(8oz) | butter, cubed |
| 30g (1¼oz) | Parmesan cheese |
| 1 | medium egg, beaten |
| For the filling: | |
| a knob of butter | |
| 1tbsp | olive oil |
| 500g (1lb2oz) | onions, thinly sliced |
| 4 | large eggs |
| 300ml (10floz) | double cream |
| 150ml (5floz) | milk |
| 200g (7oz) | Gruyère cheese, grated |
| 30g (1¼oz) | Parmesan cheese, grated |
| salt and black pepper |
Essential kit
You will need a 24–25cm (9½–10in) deep round loose bottom tart tin.
Method
1 Line a 24–25cm (9½–10in) deep round loose bottom tart tin.
2 To make the pastry, put the flour, butter and Parmesan in a food processor. Whizz until it looks like breadcrumbs. Add the egg and 1 tablespoon of water and whizz until the mixture forms a ball. Roll out on a clean, lightly floured work surface and line the base and sides of the flan tin with the pastry. Set aside to chill in the fridge for 30–35 minutes.
3 Preheat the oven to 220°C/425°F/Gas7. Prick the base of the flan pastry and line with baking paper and then baking beans. Blind bake the pastry for 10 minutes. Remove the beans and bake for a further 8–10 minutes until lightly golden, then place the pastry case on a baking sheet.
4To make the filling, melt the butter and olive oil in a frying pan. Add the onions and fryover a medium– high heat for 5 minutes. Cover with a lid and gently simmer for 20 minutes until soft and golden brown. Spread onto the base of the tart.
5 Beat the eggs in a bowl. Add the cream and milk and season. Add the Gruyère,then pour into the case.Sprinkle with the Parmesan.
6 Reduce the oven to 180°C/350°F/Gas4. Bake for about 30–35 minutes until lightly golden on top and set in the middle.
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