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Author Notes: Savory tarts or quiche are always in my rotation when we have house guests! The sweetness of the slow-cooked onions works so well with the salty ham and creamy gruyere cheese. The mascapone makes the eggy-custard even richer than usual. —MainelyEating
deep dish pie crust - defrosted (or make your own!)
large vidalia onions - finely sliced (ideally on a mandolin)
small knob of butter
good quality ham - chopped into bite size pieces
bunch chives - finely chopped
ounces gruyere cheese - grated
cup heavy cream
pinch salt and pepper
- Over a low heat, cook the onions in the butter for a good 60-90 minutes until they've reduced down into a sad looking tangle of onion strings. Lightly season to taste (remember the ham will add salt later)
- Pop your pastry-crust into a 350 degree oven for 10 minutes (line the base with a piece of parchment paper and weigh it down with dry beans or rice to prevent it rising up). Lower the oven to 325 degrees F once you remove the pastry crust.
- In a large bowl, mix the 3 whole eggs, 2 egg yolks, heavy cream, mascapone and chives. Season.
- Spread the caramelized onions over the base of the partially-baked pastry crust.
- Top the onions with half of the gruyere cheese
- Add the chopped ham
- Sprinkle over the remaining gruyere cheese
- Slowly pour over the egg/cream/mascapone mixture. Be careful not to overfill! You can use a fork to kind of poke around in the filling to make sure the egg mixture gets all the way to the bottom and there are no hidden air pockets.
- Bake the tart in the oven for 30-40 minutes. If the pastry starts to get too brown, make a little "collar" out of aluminum foil to protect it for the remainder of the cooking time. yourUse a cake tester or skewer to check the interior isn't still super runny. The tart will continue cooking for a little while once you remove it from the oven. Ideally you want a little jiggle when you lightly shake it.
- Let the tart rest for at least 15 minutes before slicing to serve. Enjoy it warm, at room temperature or straight from the fridge.
- This recipe was entered in the contest for Your Best Tart