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Caramelised Onion and Gruyere Tart
Recipe by Porsha
Indulge in this delicious Caramelised Onion and Gruyere Tart, combining gooey and crunchy textures with a caramelised sweetness.
- Steps
- Ingredients
Ingredients
Pastry
Caramelised Onion
Gruyere Filling
Parmesan Crisp
Walnut Mix
Garnish
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Steps
- Preheat oven to 180°C fan-forced. Grease four 12cm fluted tart tins. Line two oven trays with baking paper.
- For the Pastry, in the bowl of a stand mixer, cream butter with paddle attachment until pale. Add the flour in two batches, beating until just combined. Add parmesan and water and beat through, adding a little extra water if needed.
- Portion the pastry into quarters. One at a time, roll between two sheets of baking paper to a 15cm wide disc, approximately 3mm thick. Lift pastry into tart tins, trimming excess dough. Brush pastry with egg. Place tins on an oven tray and bake for 12-15 minutes or until golden. Set aside.
- For the Caramelised Onion, warm oil and butter in a large saucepan over high heat. Add onions and cook for 6-8 minutes or until caramelised, stirring occasionally. Reduce pan to medium heat, cover with a lid and simmer for 15 minutes, stirring occasionally. Set aside.
- For the Gruyere Filling, combine eggs, cream and milk in a medium bowl and whisk to combine. Add gruyere cheese, season with salt and pepper and mix.
- For the Parmesan Crisp, shape parmesan into four 11cm rounds on lined tray, spreading evenly. Bake for 8-10 minutes or until golden. Remove baking paper from tray and set aside to cool on paper.
- For the Walnut Mix, combine walnuts, honey, mustard and thyme in a small bowl and toss to coat walnuts. Spread mixture evenly across lined tray and bake for 8-10 minutes. Lift baking paper from the tray and set aside to cool.
- To assemble, divide caramelised onion between tart shells. Pour filling into tarts to fill 3-5mm below the top edge. Sprinkle grated parmesan over and bake for 25 minutes or until cheese is golden and filling is just set. Unmould tarts.
- To serve, combine rocket, pear and walnut mix in a mixing bowl and toss. Place tart on serving plate, top with rocket salad and rest Parmesan Crisp on the side of tart.
