Classic Baked Onion Tartlet

Name: Classic Baked Onion Tartlet
Total time: 2 h 20 min
Yield: 1
Cuisine: European, French
Ingredients: 0.5 cup cold butter; 1.333 cups flour; 1 egg yolk; 1 pinch salt; flour (for the work surface); baking paper (for baking blind); dried peas (for baking blind); 2 onions; 1 Tbsp olive oil; 1.75 cups Gruyere (grated); 0.667 cup soft fresh Cheese; 0.5 cup milk; 3 eggs; 1 tsp Sage (freshly chopped); 1 tsp thyme (freshly chopped); 1 tsp rosemary (freshly chopped); salt; freshly ground peppers; Nutmeg (freshly grated)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

moderate

Difficulty

Preparation:

40 min.

Preparation

ready in 2 h. 20 min.

Ready in

Ingredients

for

24 cm quiche dish

Ingredients: ½ cup cold butter; 1.333 cups flour; 1 egg yolk; 1 pinch salt; flour (for the work surface); baking paper (for baking blind); dried peas (for baking blind)

For the filling: 2 onions; 1 Tbsp olive oil; 1 ¾ cups Gruyere (grated); ⅔ cup soft fresh Cheese; ½ cup milk; 3 eggs; 1 tsp Sage (freshly chopped); 1 tsp thyme (freshly chopped); 1 tsp rosemary (freshly chopped); salt; freshly ground peppers; Nutmeg (freshly grated)

How healthy are the main ingredients?

olive oil Sage thyme rosemary salt onion

print shopping list

Preparation steps

MAKE THE PASTRY

Cut the cold butter into small pieces and quickly combine with the flour, egg yolk and 2 tbsp cold water to make a shortcrust pastry dough. Form into a ball, wrap in clingfilm and put into the refrigerator for 1 hour.

PREPARE THE FILLING

Peel and finely dice the onions. Heat the oil in a frying pan and slowly sweat the onions until translucent. Set aside. Mix the soft cheese with the milk, stir in the eggs and herbs and season with salt, pepper and nutmeg.

LINE THE TIN

Roll out the pastry between 2 sheets of baking parchment and use to line a greased quiche dish or tart tin. Cut a piece of baking parchment to fit the tin, lay on the pastry and weigh down with dried peas.

BAKE BLIND

Bake blind in an oven preheated to 200°C (180° fan) | 400F | gas 6 for about 12 minutes. Then take out and turn the oven temperature down to 180°C | 350F | gas 4. Remove the dried peas and baking parchment.

FILL AND BAKE THE TART

10.

Arrange the grated cheese and onions in the pastry case, pour the egg and milk mixture over and return to the oven for 30-40 minutes, or until done. Serve garnished with herbs.