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Caramelized Onion and Gruyere Tart MICHAEL SYMON

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This delicious Caramelized Onion and Gruyere Tart will definitely be the talk of the party!

ingredients
CARAMELIZED ONION AND GRUYERE TART
1/2 cup unsalted butter (divided, plus more for greasing)
2 tablespoons olive oil
2 yellow onions (peeled, thinly sliced)
1 cup creme fraiche or heavy cream
4 eggs
2 teaspoons fresh thyme leaves
3/4 teaspoon nutmeg (freshly grated)
1 cup Gruyere cheese (shredded)
3 sheets phyllo dough
Kosher salt and freshly ground black pepper (to taste)

directions
Preheat your oven to 375 degrees.
Grease a scalloped edge rectangle tart pan (with a removable bottom) with melted butter.
Place a large saute pan over medium high heat. Add the olive oil, 2 1/2 tablespoons of butter and the onions. Season with salt. Cook, stirring occasionally until the onions are deeply caramelized, 45 minutes. Remove from heat and cool slightly.
In a large bowl add the cream, eggs, thyme and nutmeg and whisk to combine. Season with salt and pepper. Set aside.
Melt the remaining 1/3 cup of butter. Lay out one sheet of phyllo dough and brush the entire surface with melted butter. Lay another piece directly on top then brush with melted butter. Lay the third sheet on top, then line the tart pan pressing into the bottom, sides and scalloped edges and trimming any excess.
Spread the caramelized onions in the tart shell. Pour the egg mixture over the onions. Sprinkle the gruyere cheese on top. Place in the oven to bake for 25-30 minutes until golden brown and the filling has set.
Remove from the oven and allow tart to cool. Slice into 6 pieces and serve.
Tip: While working with the phyllo dough, be sure to cover with a damp towel to prevent the phyllo from drying out.

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