Recipe: Wisconsin Gruyere and Onion Tart
Appetizers and SnacksWISCONSIN 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
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
MsgID: 3143370
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (19)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (19)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (19)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Appetizers and Snacks
Appetizers and Snacks
- Curried Olives (make ahead)
- Savory Salsa Cheesecake (appetizer, Pace Salsa recipe)
- Buffalo Chicken Wings Like Wings N Things - This seems close
- Bruschetta with White Beans and Walnuts
- Cottage Cheese-Bacon Dip and BEST Cottage Cheese Dip
- Baby Bean Burritos (appetizers)
- Amerigo's Artichoke Dip
- Homemade Guacamole (using fresh cilantro and lime juice)
- Curried Stone Crab Claws with Hot Marmalade Dip
- Pappasito's Cantina's Queso
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute