WISCONSIN GRUYERE AND ONION TART

2 tablespoons unsalted butter
3 large onions, thinly sliced (about 6 cups)
1 refrigerated unbaked pie crust
2 cups (8 ounces) grated Wisconsin Gruyere cheese
1 tablespoon all-purpose flour
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
2 eggs, at room temperature
1/2 cup half-and-half

Preheat oven to 425 degrees F.

In large skillet, heat butter over medium heat. Cook onions, stirring occasionally, 20 minutes or until very soft and golden.

Meanwhile, prepare pie crust according to package directions. Gently press crust into bottom and up sides of 11-inch tart pan with removable bottom.

Combine cheese, flour, thyme, salt, nutmeg and pepper in separate bowl, then sprinkle mixture over crust. Transfer cooked onions to tart pan; arrange to make an even layer on top of cheese mixture.

In small bowl, whisk together eggs and half-and-half; pour evenly over mixture.

Place tart on cookie sheet, and bake at 425 degrees F 10 minutes. Reduce oven temperature to 375 degrees F; bake 30 minutes longer, or until filling puffs and is just set. Cool slightly.

Serve warm or at room temperature.

Makes 10 servings
Adapted from source: Wisconsin Milk Marketing Board