Finally I post my first recipe: the onion and cheese tart. I hope you’ll enjoy this quick and easy to make recipe!
- 1 ready made shortcrust pastry
- 110 g onions
- 1 garlic clove
- Olive oil
- 3 eggs
- Black pepper
- Grated nutmeg
- 300 ml thick crème fraiche or soya cream
- 100 g grated emmental cheese
Take your pastry out of your fridge and allow it to rest at room temperature, while preparing the tart filling. It will then be easier to line it in a flan tin and it will not break up.
Preheat the oven at 200°C/400°F (thermostat 6/7) and place in it a small ramekin full of water to prevent the dough from drying too much while baking.
Peel and cut onions into thin slices and mince garlic. Heat some olive oil in a frying pan. Add the onions and garlic. Let them sweat for a moment. Stop frying before colouring. Set aside.
Roll out the dough and line it in flan tin you have previously oiled or covered with baking paper usually sold with the dough if you use a ready made pastry. Prick the dough all over with a fork and set aside.
Beat the eggs with a fork. Add pepper, thyme and nutmeg powder. Pour thick crème fraiche or soya cream and whisk until smooth. Then add grated emmental cheese and the onion/garlic mixture.
Pour onto the dough. Bake for 30 minutes or so. Check with a knife to see if the filling is set. The blade must be clean when you take it out of the filling. If it is not, let it bake a little longer. Serve lukewarm with a green leaf salad or a mixed green salad.
- Purists may prefer cooking their own homemade crust.
- You can use puff pastry for this tart.
- You may have noticed I have not used any salt in the recipe. In fact, I think ingredients do not need extra salt to be tasty. Emmental cheese is, for me, salty enough for it. But if you like, you can add a pinch of salt or two into the filling.