Name: Onion & Gruyere Tart
Prep time: 30 min
Cook time: 50 min
Cuisine: French
Ingredients: 225g plain flour 125g butter, cubed 1 British Lion egg, beaten 1 tbsp water 30g Parmesan cheese (or vegetarian style hard cheese); 500g onions, thinly sliced Knob of butter 1 tbsp olive oil 4 large British Lion eggs 300ml double cream 150ml milk 200g Gruyere cheese, grated 30g Parmesan cheese, grated (or vegetarian style hard cheese) A little salt and black pepper

Onion & Gruyere Tart

A delicious mix of slowly caramelised onions, Gruyere cheese and Parmesan pastry, make this cheese tart totally fabulous.

Did you know that runny or soft-boiled eggs are safe for babies / toddlers to eat? Find out more here

Nut-free

Vegetarian

Prep Time: 30 minutes

Cook Time: 50 - 55 minutes

Serves: 8

Great for: Quick Family Recipes and Meal Ideas , Grown Up Entertaining

Suitable for Freezing

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Ingredients

Pastry

225g plain flour
125g butter, cubed
1 British Lion egg, beaten
1 tbsp water
30g Parmesan cheese (or vegetarian style hard cheese)

Filling

500g onions, thinly sliced
Knob of butter
1 tbsp olive oil
4 large British Lion eggs
300ml double cream
150ml milk
200g Gruyere cheese, grated
30g Parmesan cheese, grated (or vegetarian style hard cheese)
A little salt and black pepper

Method

Line a 24 – 25cm deep round loose bottom tart tin.
To make the pastry, put the flour, butter and cheese into a food processor. Whiz until it looks like breadcrumbs. Add the egg and water and whiz until the mixture forms a ball.
Roll out on a lightly floured work surface and line the base and sides of the tart tin with the pastry. Set aside to chill in the fridge for 30 to 35 minutes. Prick the base and line with baking beans.
Preheat the oven to 220C / 200 Fan / 425F. Blind bake the pastry for 10 minutes. Remove the beans and bake for another 8 to 10 minutes until lightly golden.Place on a baking sheet.
Meanwhile, make the filling. Melt the butter and oil in a frying pan. Add the onions and fry over a medium to 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.
Beat the eggs in a bowl. Add the cream and milk and season. Add the Gruyere cheese, and then pour into the case. Sprinkle with the Parmesan.
Reduce the oven to 180C / 160C Fan / 350F. Bake for 30 to 35 minutes until lightly golden on top and set in the middle.