Swiss onion and cheese tart

Fairlady
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (12)

PASTRY SHELL
750.00 ml flour — cake or all-purpose
5.00 ml salt
5.00 ml sugar
250.00 g butter — cubed
15.00 ml water
FILLING
1.00 kg onion — peeled, sliced into rings
50.00 g butter
150.00 g emmental cheese — grated
3.00 eggs — extra-large or jumbo
250.00 ml milk
100.00 ml cream
salt and freshly ground black pepper — to taste
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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.



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