Onion And Cheese Tart
Serves: 3
Alessia Franecki
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
43
Sourness
41
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 tsp
Salt2 tbsps
Lard1 tbsp
Butter (softened)2 tbsps
Vegetable Oil1 cup
Onion (finely chopped)1 tsp
Paprika2
Eggs1 cup
Light Cream1 cup
MilkDirections:
1
Make the pastry shell: In a large chilled bowl combine the flour, salt, chilled butter, and the lard or vegetable shortening
2
Blend together until the mixture resembles coarse meal
3
Pour 3 tablespoons of ice water over the mixture
4
Toss together lightly and gather the dough into a ball
5
Add more water until dough holds together
6
Wrap in plastic and refrigerate at least 1 hour before using
7
Preheat the oven to 400 degrees
8
On a lightly floured surface, roll the dough into a 14-inch round, about 1/8-inch thick
9
Place the dough in a 9-inch tart pan
10
Gently press it into the bottom and around the sides of the pan, being careful not to stretch the dough
11
Trim off the excess dough by rolling the pin over the rim of the pan
12
Line the inside of the tart shell with aluminum foil and fill with beans or pie weights
13
Blind bake in the middle shelf of the oven for 10 minutes
14
Remove foil, prick the dough all over with a fork and return to the oven for an additional 10 minutes, or until the shell begins to brown
15
Make the filling: Preheat the oven to 350 degrees
16
In a heavy 6 to 8-inch skillet, heat the oil over moderate heat until haze forms above it
17
Add the onions and cook for about 5 minutes, stirring frequently, until they are soft and transparent but not brown
18
Stir in the paprika and set aside off the heat
19
In a bowl toss together the Gruyere and Emmentaler cheese until thoroughly combined
20
Spread half the cheese evenly in the baked pastry shell and scatter the onions over it
21
Cover with the remaining cheese
22
Beat the eggs cream, milk, salt, and nutmeg together with a wire whisk and pour the mixture slowly and evenly over the cheese
23
Bake in the upper third of the oven for 10 minutes
24
Increase the heat to 425 degrees and bake for an additional 15 minutes, or until the filling has puffed and browned and a knife inserted in the center comes out clean
25
Remove pan from the oven and remove the tart from the pan
26
Serve hot or at room temperature as a first or main course