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Archive for May 25th, 2020

Caramelized Onion Tart with Brûléed Gruyère

KitchenInspirations Original Recipe

Makes one 20 cm (8 inch) tart. Serves 4 as a main course or 6 as an appetizer course.

Ingredients:

  • 240 g sweet onions, thinly skiced
  • 15 g butter
  • 15 mL cognac
  • 2 large eggs
  • 30 mL milk
  • Pinch of nutmeg
  • 60 g gruyère cheese, grated
  • Salt and pepper
  • 1 single pie crust, blind baked

Directions:

  1. Preheat oven to 375° F.
  2. Heat the butter in a pan until melted, add onions and cook until caramel in colour. Deglaze pan with cognac, set aside.
  3. Whisk to combine eggs, milk, nutmeg and season.
  4. Spread cooked onions into the pie crust evenly, pour in the egg mixture and bake for 10 minutes.
  5. Cover the tart with Gruyère and continue to bake until cheese is melted and somewhat brûléed. Cover crust with foil if getting too dark.
  6. Allow to stand for 5 minutes. Serve hot.

Almond Flour Pie Crust

Makes one 20 cm (8 inch)  pie crust.

Ingredients:

  • 100 g almond flour
  • 8 g psyllium husk, ground
  • 30 g unsalted butter, cold
  • 30 mL egg whites
  • 20 g toasted sesame seeds
  • Salt

Directions:

    1. Preheat the oven to 375° F.
    2. Add everything but the sesame seeds to your food processor and pulse to make a soft dough. Remove and gently kneed in the sesame seeds.
    3. Roll between 2 sheets of parchment paper to fit a 20 cm (8 inch) tart pan. Press into the pan and up the sides evenly. Dock the pastry well.
    4. Blind bake the tart shell for 12-15 minutes, covering the sides if they bake too quickly.

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