Preparation time:

20 minutes

Total time:

2 hours 5 minutes

Refrigeration time:

45 minutes

Makes:

8 Servings

Photo by Roberto Caruso

Ingredients

• FOR DOUGH:
• 2 cups all-purpose flour
• 1/2 tsp salt
• 3/4 cup cold unsalted butter, cubed
• 1 tsp white vinegar
• FOR FILLING
• 1 tbsp vegetable oil
• 1 red onion, sliced
• 4 shallots, peeled and sliced
• 1/2 tsp salt
• 1/2 tsp granulated sugar
• 4 eggs
• 1/2 cup 35% cream
• 1/4 cup milk
• 2 cups grated gruyère
• 1 tsp fresh thyme leaves

Instructions

• Whirl flour with salt in a food processor. Add butter and pulse until coarse crumbs form. Gradually add 1/4 cup ice water and vinegar, pulsing after each addition. Pulse just until dough starts to come together. Gather into a ball, then press into a disc. Wrap in plastic wrap. Refrigerate at least 45 min or up to 3 days.
• Heat a large non-stick frying pan over medium. Add oil, then onions and shallots. Cook, without stirring, for 5 min. Reduce heat to medium-low. Add salt and sugar. Season with pepper. Cook, stirring often, until onions turn deep brown, 6 to 12 more min. Set aside.
• Whisk eggs with cream and milk in a medium bowl until smooth. Set aside.
• Preheat oven to 400F. Lay an 11-in. fluted tart pan on a baking sheet. Cut out a foot-long piece of parchment paper. Roll dough on a lightly floured surface into a 13-in. circle, about 1/4 in. thick. Carefully lift dough into tart pan. Gently press dough into the corners and up the
  edges of the pan. Trim and discard excess. Prick the dough with a fork about 15 times. Lay parchment on the shell and fill with 2 cups dry beans or pie weights.
• Bake in centre of oven for 15 min, then cover with foil. Continue baking until shell is just golden, about 15 more min. Remove to a rack. Reduce heat to 350F. Lift out parchment and beans. Reserve beans for future use.
• Sprinkle half of cheese, then onion mixture over warm crust. Add egg mixture. Sprinkle with remaining cheese, then thyme.
• Bake in centre of oven until top is firm, 20 to 22 min. Transfer to a rack.Let tart rest 10 min before serving.

Side Dish: Red and green salad with caper vinaigrette

Click here for full recipe.

Prep Tip

Pre-baking a tart shell or “blind baking” with dry beans or pie weights helps prevent the crust from shrinking or puffing up while baking.

Nutrition (per Serving)

calories

382 

protein

10 g

carbohydrates

26 g

fat

27 g

fibre

2 g

sodium

431 mg

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