Onion Gruyere Tart Recipes

GRUYERE & CARAMELIZED ONION TARTS

Steps:

• In a large skillet, saute onion in oil and butter until softened. Reduce heat to medium-low; cook, uncovered, for 40 minutes or until deep golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Stir in salt and pepper., Unfold each puff pastry sheet onto an ungreased baking sheet. Using a knife, score decorative lines around the edges of each pastry. Spread onion mixture to within 1/2 in. of edges. Sprinkle with cheeses and thyme., Bake at 400° for 12-15 minutes or until golden brown. Cut each tart into 12 pieces. Serve warm.

MUSHROOM ONION GRUYERE TART

Steps:

• Preheat oven to 450 degrees F.
• Line a cookie sheet with a sheet of bakers parchment paper.
• Place a sheet of puffed pastry flat on parchment.
• In skillet over medium low heat add olive oil and butter.
• Saute onion for 15 minutes or until translucent. Stir frequently.
• Add mushrooms to skillet .
• Saute until tender about 15 minutes. Stir frequently.
• Add salt and pepper to mushroom onion mixture (to taste).
• Remove from heat and set aside.
• Mix egg and milk together with a whisk until well blended.
• Paint the puffed pastry with the honey mustard leaving a 1/2 inch border.
• Add the mushroom onion mixture on top of the mustard leaving about a 1/2 inch border.
• Sprinkle the cheese on top of the mushroom onion mixture.
• Paint the border of the puffed pastry dough with egg wash (Discard leftover egg wash).
• Place tart in oven and bake for 15-20 minutes until pastry has puffed up and browned.
• Enjoy!

BACON, ONION AND GRUYERE TART

Steps:

• For crust:.
• Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
• Preheat oven to 400°F Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.
• For filling:.
• Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.
• Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.