Google gruyere and carmelized onion tart. There are many versions out there. Keep the same amount of cheese, but make it a mixture of the 3. I would have a larger proportion of gruyere because it is milder, but that is just my personal taste.
You could also try a recipe for asparagus and gruyere tarts and do the same.
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Dousing in avgolemono sauce: optional, but recommended
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