| Gruyere Onion Tart | | | | | | | | |
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| Gruyere is a firm, slightly nutty cheese that's excellent for cooking. Here, combined with onion & | | |
| seasonings, it yields a very savory tart. | | | | | | | | |
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| Pastry for 1 pie crust | | 1/2 tsp salt | | | | | | |
| 2 tbsp butter | | | 1/4 tsp white pepper | | | | | |
| 3 large onions, thinly sliced | | 1/4 tsp nutmeg | | | | | | |
| 2 cups Gruyere cheese, grated | 2 eggs, at room temperature | | | | | |
| 1 tbsp flour | | | 1/2 cup half & half, at room temperature | | | |
| 1/4 tsp dried thyme | | | | | | | | | |
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| Preheat oven to 425 degrees. Press pastry over bottom & up sides of an 11 inches tart pan with removable | |
| bottom. In a large skillet, melt butter over medium heat. Saute onions until soft & golden, stirring occasionally. |
| In a small bowl, mix flour, thyme, salt, pepper, and nutmeg. Arrange cheese evenly over crust; sprinkle | |
| with flour mixture. In a small bowl, whisk together eggs and half and half. Pour evenly over cheese. | | |
| Place tart on a cookie sheet; bake 10 minutes. Reduce heat to 375 degrees. Bake 30 min longer, till filling | |
| is puffy and set. Cool slightly before serving. |
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