Ingredients
- 1 sheet shortcrust pastry (about 250 g)
- 3 large onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large eggs
- 200 ml heavy cream
- 150 g grated cheese (cheddar or Gruyère)
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Preheat oven to 180°C (350°F) and prepare a tart pan.
- Roll out pastry, press into the pan, trim edges, and prick the base with a fork.
- Chill the crust in the refrigerator for 15 minutes.
- Heat olive oil and butter in a pan and cook sliced onions over medium heat.
- Add sugar and salt, cooking for 20–25 minutes until caramelized.
- Remove onions from heat and let cool slightly.
- In a bowl, whisk eggs, cream, pepper, nutmeg, and flour until smooth.
- Stir in grated cheese and fold in caramelized onions.
- Pour filling into the prepared crust.
- Bake for 30–35 minutes until set and golden.
- Cool for at least 10 minutes before slicing and serving.
Notes
- Cook onions slowly for best caramelized flavor.
- Chill pastry to prevent shrinking during baking.
- Use a mix of cheeses for deeper flavor.
- Add herbs like thyme or parsley for variation.
- Avoid overly wet filling to prevent soggy crust.
- Store in refrigerator up to 3 days.
- Reheat in oven to maintain crispness.
- Can be served warm or cold.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 5g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 130mg
