Jarlsberg Sweet Onion Tart

By • March 8, 2011 • 2 Comments



Author Notes: I have been making this tart for 20 years, and no longer recall the original source - but I do recall the amazing aroma as I transported it to a friend's home! Since then I have served it for brunches and as an appetizer, hot and at room temperature - it is always a winner. Just seeing the recipe makes me crave it.Dining By Design

Serves 6-8

  • 4 sweet onions
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 large eggs
  • 1 cup half and half
  • 2 tablespoons flour
  • 1 teaspoon kosher salt
  • 1/8 teaspoon fresh ground pepper
  • pinch nutmeg
  • 1/2 cup Jarlsberg Cheese - grated and divided
  • 1 prepared pie crust or make your own - recipe follows
  • 1 cup unbleached flour
  • 2 tablespoons cake flour
  • 1/4 teaspoon baking powder
  • 8 tablespoons butter - cold and cubed
  • 2-3 tablespoons ice water
  1. To prepare your own crust: In food processor, a few quick pulses to mix the dry ingredients.
  2. Add the butter - process with quick blasts so the flour is about the size of cornmeal
  3. With processor running, add water, 2 Tbsp, then drizzle remaining Tablespoon until the dough balls without being sticky.
  4. Shape into a flat disc - Wrap and refrigerate 1 hour
  5. Roll out on a lightly floured surface to 1/8 inch thick. Transfer to tart pan and place in refrigerator or freezer.
  6. Preheat oven to 375 degrees. Set an oven rack on the lowest position in the oven.
  7. Saute onions in oil & butter over low heat until golden. (will take 20-30 minutes)
  8. Beat together eggs, half & half, flour, salt pepper & nutmeg, then add onions and half the grated cheese.
  9. Pour into crust; sprinkle remaining cheese on top and bake at 375 degrees for 25-30 minutes, or until golden brown.
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Tags: Easy, savory

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over 3 years ago fineartdaily

Normally Friday is pizza night - but I think we will break the rules and have this tonight! All I need is the Jarlsburg. I'll let you know how it turns out!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

This sounds seriously good!