Swiss onion and cheese tart


Ingredients 14
Servings 6
Time

Ingredients

  • PASTRY SHELL
  • 750
    ml
    cake or all purpose four
  • 5
    ml
    salt
  • 5
    ml
    sugar
  • 250
    g
    butter, cut into blocks
  • 15
    ml
    iced water or milk (you may need more)
  • FILLING
  • 1
    kg
    onions, peeled and sliced into rings
  • 50
    g
    butter
  • 150
    g
    Emmenthaler cheese, grated
  • 3
    extra-large or jumbo eggs
  • 250
    ml
    milk
  • 100
    ml
    cream
  • salt and pepper to taste
 

Method

 
PASTRY SHELL: Place flour, salt and sugar in a food processor. Add butter pieces and process until crumbly. Pour in liquid, a little at a time, and process until dough just holds together. Scrape into a ball, cover with clingwrap and chill for half an hour. Line a 22 cm diameter springform cake pan with pastry to come three quarter way up sides. Blind bake at 180 ºC until just set, 10 to 12 minutes. Remove and reserve. FILLING: Fry onions in butter until lightly coloured, 5 minutes. Drain off any excess fat. Mix onion and half the cheese and pour into pastry shell. Sprinkle remaining cheese on top. Beat together eggs, milk and cream and season well. Pour over filling, covering completely. Bake in centre of oven at 140 ºC until custard has set and tart is golden brown, 30 minutes. Remove from oven and set aside for 10 minutes before serving.
 

Read more on: bake
 

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