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
Serves: 6-8
Ingredients
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4
sweet onions
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2
tablespoons olive oil
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2
tablespoons butter
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2
large eggs
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1
cup half and half
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2
tablespoons flour
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1
teaspoon kosher salt
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1/8
teaspoon fresh ground pepper
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pinch
nutmeg
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1/2
cup Jarlsberg Cheese – grated and divided
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1
prepared pie crust or make your own – recipe follows
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1
cup unbleached flour
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2
tablespoons cake flour
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1/4
teaspoon baking powder
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8
tablespoons butter – cold and cubed
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2-3
tablespoons ice water
Directions
- 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.
