| Prep: 45 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 505 | 35g | 18g | 32g |
| sugars | fibre | protein | salt |
| 6g | 3g | 13g | 0.8g |
Why I Love Swiss Onion and Cheese Tart
My Affaire with the Onion and Cheese Tart
The Onion and Cheese Tart is a delight straight from the heart of Switzerland, and it has been an infatuation of mine even before I discovered my love for Tex-Mex cuisine. The contrasting mix of mild, sweet onions with the salty Gruyère cheese holds a fusion of flavors that is truly unparalleled. Every bite of this tart echoes with the unique essence of the ingredients, bringing to your palate a celebration of flavors that are lovingly nestled within a buttery base – a wholesome joy that is enthralling to savor.
The Tantalizing Fusion of Flavors
I would say that the charm of this Onion and Cheese Tart lies in its elegant simplicity. The hint of nutmeg complements the creamy, delectable Gruyère cheese, while the subtle kick of black pepper makes its own statement. The puffiness of the pastry base, slightly golden-brown, flavored with cold-diced butter, is a treat within itself. The caramelized onions, simmered in olive oil and white wine, inject a sweet and savory balance that is simply divine.
It’s worth mentioning the influence Chef Freddy Bircher, a culinary wizard known for his dexterity with Swiss cuisine, had in my attempt to perfect this recipe. His passion for simple yet tasty food has been a huge inspiration in my cooking journey.
Perfect for Any Occasion
What’s more, this tart is as versatile as they come. It can work as an extraordinary breakfast, a delicious brunch, or even as a light supper. Pair it with a simple side salad or a bowl of soup like the infamous German Onion Soup and you got yourself a heavenly meal! The Onion and Cheese Tart complements a range of different dishes and can turn any meal into a Swiss gourmet experience.
The inviting texture of this tart might remind you of the famous Southern pecan pie I often make for my grade school students. However, the Onion and Cheese Tart’s exquisite taste and the unique spin on the ingredient profile make it a distinct delicacy that holds its own in any culinary conversation.
If you have yet to try this gem of the Swiss culinary world, I would say the time is now! The Onion and Cheese Tart is a joyous journey of flavors that are bound to leave a lasting impression on your palate. Trust me, you won’t be disappointed!
What You’ll Need
- 1.5 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and diced
- 3-5 tablespoons ice water
- 2 tablespoons olive oil
- 3 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 cup dry white wine
- 2 large eggs
- 1 cup heavy cream
- 2 cups Gruyère cheese, grated
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg
- Fresh thyme leaves, for garnish
- 1 egg yolk mixed with 1 tablespoon water, for egg wash
Method
Step One
In a large bowl, mix together the all-purpose flour and salt. Add the cold, diced unsalted butter and work it in with your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, a tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap it in cling film, and refrigerate for at least 1 hour.
Step Two
While the dough is chilling, heat the olive oil in a large skillet over medium heat. Add the thinly sliced onions and minced garlic, and sauté until the onions are soft and caramelized, about 10-15 minutes. Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom of the skillet, and continue to cook until the wine has evaporated. Remove from heat and set aside to cool.
Step Three
Preheat the oven to 375°F (190°C). On a floured surface, roll out the dough to fit into a 9-inch tart pan. Press the dough into the pan and trim any excess. Refrigerate the tart shell for 15 minutes.
Step Four
In a medium bowl, whisk together the large eggs, heavy cream, grated Gruyère cheese, freshly ground black pepper, and nutmeg. Stir in the cooled onion mixture.
Step Five
Pour the filling into the chilled tart shell. Brush the edges of the tart with the egg yolk mixed with water for the egg wash.
Step Six
Bake the tart in the preheated oven for about 30-35 minutes, or until the filling is set and the crust is golden brown. Allow the tart to cool slightly before garnishing with fresh thyme leaves. Cut into wedges to serve. Enjoy your Onion and Cheese Tart!
