Gruyere and Onion Tart
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  • 2 tablespoons butter
  • 3 large onions, thinly sliced (about 6 cups)
  • 1 refrigerated pie crust
  • 2 cups (8 oz.) Wisconsin Gruyere cheese
  • 1 tablespoon 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
In large skillet, heat butter over medium heat. Add onions, stirring occasionally, for 20 minutes, or until very soft and golden.
Gently press crust into bottom and up sides of an 11 inch tart pan with removable bottom. Place cheese in pan; sprinkle flour, thyme, salt, nutmeg and pepper over the top. Toss lightly to combine; smooth to make an even layer.
Transfer cooked onions to tart pan; arrange to make an even layer. In small bowl, whisk together eggs and half-and-half; pour evenly over cheese mixture.
Place tart on cookie sheet, and bake at 425F for 10 minutes. Reduce oven temperature to 375F; bake 30 minutes longer, or until filling puffs and is just set. Cool slightly. Serve warm or at room temperature. Serves 10.

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