Recipe: Caramelised Onion and Gruyère Tart
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Got a spare loaf of plain old white bread? Heck, it can even be a bit stale.
We have an easy recipe with maximum visual and taste-bud appeal. With thanks to an old friend Josephine Mitchell, who made me this tart for me on numerous occasions.
Ingredients:
Five onions
One tub Lurpak butter
600mls thickened cream
100 grams Gruyère cheese
8 eggs
Loaf of plain white sandwich bread
Directions:
Slice your onions into rings or half rings and sauté on a low heat until they soften and caramelise. This will take roughly 20 minutes.
Cut the crusts off your bread and butter each side.
Line the pieces of bread around the base of a spring-form cake tin. You can cut them to fit and press down the edges so they form a sealed crust which will keep the egg mixture in.
Around the sides of your tin, layer each piece of bread in an overlapping pattern. Try and press the bread together at the edges as it needs to keep the mixture in.
In a bowl, mix eight eggs with the cream and grated Gruyère. Make sure to season the mixture well.
Layer the onions on the bottom then pour over the egg mixture.
Place in a 180 degree oven for 15 minutes. Check to see whether bread has toasted to golden. If it has, place foil over the bread edges to ensure they do not burn. Allow the middle of the tart to continue to cook for another 20 or so minutes, or until it has set and the egg mixture is golden.
Wait for it to cool slightly before springing it out of its tin.
Sprinkle some chives or parsley before serving.
This is a rich tart, and is lovely served with a crunchy green salad.
