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