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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
- 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
- To prepare your own crust: In food processor, a few quick pulses to mix the dry ingredients.
- Add the butter - process with quick blasts so the flour is about the size of cornmeal
- With processor running, add water, 2 Tbsp, then drizzle remaining Tablespoon until the dough balls without being sticky.
- Shape into a flat disc - Wrap and refrigerate 1 hour
- Roll out on a lightly floured surface to 1/8 inch thick. Transfer to tart pan and place in refrigerator or freezer.
- Preheat oven to 375 degrees. Set an oven rack on the lowest position in the oven.
- Saute onions in oil & butter over low heat until golden. (will take 20-30 minutes)
- Beat together eggs, half & half, flour, salt pepper & nutmeg, then add onions and half the grated cheese.
- Pour into crust; sprinkle remaining cheese on top and bake at 375 degrees for 25-30 minutes, or until golden brown.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)