If you don’t mind chopping the odd onion in a good cause, this Caramelised Onion and Gruyere Tart recipe is an exceptionally handy one to have in your repertoire, not just because it fits right in as an entrée, light lunch, late supper, or even picnic fare.
Better still, it’s a fabulously flexible affair.
For a start you can use your own favourite pastry or follow the recipe for our Gluten-free Cream Cheese Pastry.
For a vegetarian version, just leave out the speck or bacon.
No crème fraiche on hand? Fresh cream will do just as well.
Or you have cheddar in the fridge but no gruyere? Cheddar is good.
Go on, give it a go ….. no excuse now.
Rosie
CARAMELISED ONION AND GRUYERE TART
Serves 4-6
½ quantity Gluten-Free Cream Cheese Pastry
White rice flour for dusting
60 ml extra virgin olive oil
30 gm unsalted butter
100 speck or bacon, cubed
800 gm brown onions, peeled and finely sliced
Pinch dried chilli flakes, or to taste
1 tablespoon good quality balsamic vinegar
2 teaspoons thyme leaves, chopped, plus extra sprigs for garnish
Salt and freshly ground black pepper
1 teaspoon honey
60 gm Gruyere cheese, grated
2 large eggs
200 gm crème fraiche
Salt and pepper
Roll out pastry in between two sheets of baking paper, dusting with a little white rice flour, if necessary. Line a 28cm loose-bottomed flan tin with pastry. Allow to firm up in the fridge for half an hour before blind baking. See here for blind baking instructions.
In a large frying pan, heat the olive oil and butter over a medium heat. Add the onions and speck or bacon and cook over a low heat, stirring often, until very well cooked and a rich, golden colour.
Add the balsamic vinegar and thyme, turn up the heat and cook, stirring constantly until evaporated 1-2 minutes. Add the honey and stir well. Turn off the heat. Season with salt and pepper to taste. Allow to cool.
Preheat oven to 200°C.
Spread the onion mixture evenly over the base of the blind baked tart case. Sprinkle half the grated Gruyere cheese over. Whisk the egg and crème fraiche until well combined and season with salt and pepper. Pour over the onion mixture. Sprinkle the remaining cheese over the top.
Place the filled tart in the oven and bake for 20-25 minutes or until the crème fraiche mixture is just set.
Garnish with sprigs of thyme and serve with a crisp green salad.