Gruyère and Onion Tart
- 2 tablespoons butter
- 3 large onions, thinly sliced (about 6 cups)
- 1 refrigerated pie crust
- 2 cups (8 ounces) grated Gruyère cheese
- 1 tablespoon all-purpose flour
- ½ teaspoon dried thyme leaves
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground white pepper
- 2 eggs, at room temperature
- ½ cup half-and-half
Instructions:
Classic flavors in a rich, buttery pastry make for an ideal weekend appetizer.
- Preheat the oven to 425°F.
- In a large skillet, heat the butter over medium heat. Cook the onion, stirring occasionally, for 20 minutes, or until very soft and golden.
- Prepare the pie crust according to the package directions for a single crust; refrigerate the remaining crust for a later use. Gently press the crust into the bottom and up the sides of an 11-inch tart pan with a removable bottom.
- Place the cheese in the pan; sprinkle the flour, thyme, salt, nutmeg, and pepper over the top. Toss lightly to combine; smooth to make an even layer.
- Transfer the cooked onion to the tart pan; arrange to make an even layer. In a small bowl, whisk together the eggs and the half-and-half; pour evenly over the cheese mixture. Place the tart on a baking sheet, and bake 10 minutes.
- Reduce the oven temperature to 375°F; bake 30 minutes longer, or until the filling puffs and is just set. Cool slightly. Serve warm or at room temperature.