Gruyère and Caramelised Onion Tart
This exquisite tart combines the nutty depth of aged Gruyère cheese with the rich, melt-in-your-mouth sweetness of slow-cooked balsamic onions. Nestled in a crisp, golden-brown puff pastry crust, it offers a sophisticated balance of savory and sweet flavors that is perfect for brunch or a dinner party starter.
Prep
20m
Cook
45m
Serves
6
1 Ingredients
| Qty | Ingredient |
|---|---|
| 1 package 320 g | All-butter puff pastry sheet |
| 3 large 750 g | Large yellow onions, thinly sliced |
| 2 tbsp 30 g | Unsalted butter |
| 1 tbsp 15 ml | Extra virgin olive oil |
| 1 tbsp 15 ml | Balsamic vinegar |
| 1 tsp 2 g | Fresh thyme leaves |
| 1.5 cups 150 g | Gruyère cheese, grated |
| 1 large 50 g | Egg (for egg wash) |
| 0.5 tsp 2 g | Salt and freshly ground black pepper |
2 Method
Step 1. Melt the butter and olive oil in a large skillet over medium-low heat. Add the sliced onions with a pinch of salt.
Step 2. Cook the onions slowly for 25-30 minutes, stirring occasionally, until they are soft and deep golden brown. If they start to stick, add a splash of water.
Step 3. Stir in the balsamic vinegar and thyme, cooking for another 2 minutes until the liquid has evaporated. Remove from heat and let cool slightly.
Step 4. Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
Step 5. Unroll the puff pastry onto the tray. Use a sharp knife to lightly score a 1-inch border around the edge, being careful not to cut all the way through.
Step 6. Prick the center area of the pastry (inside the border) several times with a fork to prevent it from rising too much.
Step 7. Spread the caramelised onions evenly over the center of the pastry. Sprinkle the grated Gruyère cheese generously over the onions.
Step 8. Brush the border of the pastry with the beaten egg wash. Bake for 15-20 minutes, or until the pastry is puffed and golden and the cheese is bubbly.
Step 9. Let cool for 5 minutes before slicing. Garnish with extra fresh thyme if desired.
💡 Chef's Tips
-
·
Patience is key for the onions; low and slow heat ensures they caramelise without burning.
-
·
Ensure your puff pastry is very cold when it goes into the oven for the best rise and flakiness.
-
·
For a deeper flavor, use a cave-aged Gruyère which has more crystalline texture and nuttiness.
-
·
If you want a 'blind baked' crispier base, you can pre-bake the pastry for 8 minutes with weights before adding the toppings.
Be the first to leave a comment.