Caramelized Onion and Gruyère Cheese Tart

It only takes one hour to make this caramelized onion and gruyère cheese tart that works a treat for brunch or even a light dinner. This gruyère tart recipe uses readymade pastry so you can easily prepare it on short notice to impress guests.

You can’t beat a savoury tart for brunch, and this gruyère caramelised onion tart looks and tastes amazing despite only requiring a moderate amount of effort to make.

I use readymade pastry for this onion gruyère tart, but you can make your own if you want; it will definitely take more time to make it, though.

Caramelized onions and gruyère cheese is a combo that works so well in this tart, which goes down well with a glass of white wine and a salad for an fuss-free dinner that feels like a treat.

What ingredients go in this gruyere cheese tart?

One of the best things about this gruyère cheese tart recipe is the reduced number of ingredients you need to make it.

Here’s what you need to make it:

• 320 g (12 oz) shortcrust pastry (pie crust)
• 3 onions, large, sliced
• 60 g (1/2 stick) butter
• 200 ml (1 cup) double cream (heavy cream)
• 3 eggs, large
• 100 g (3.5 oz) gruyere cheese, grated
• 25 g (1 oz) Parmesan, grated
• 3 sprigs fresh thyme

Depending on where in the world you are, you’ll find shortcrust pastry under different names. You need the kind used for pie crusts, not the puff pastry kind.

How do you make the tart?

1. Heat the oven to 190C/375F. Unpack the pastry sheet and line a 23 cm (9-inch) tart tin.
2. Line with baking paper and fill the tart with baking beans. Blind bake for 15 minutes. Remove the beans and paper and bake for another 10 minutes.
3. Meanwhile, melt the butter in a frying pan over medium heat and add the sliced onions. Turn the heat to low and cook for 20-25 minutes until caramelized. Stir from time to time to make sure the onions caramelize evenly.
4. In a medium bowl, mix the eggs, double cream (heavy cream), gruyère, and chopped thyme. Season with salt and pepper.
5. Stir the onions into the egg mix and pour everything into the tart case.
6. Sprinkle the parmesan on top and cook for 25 minutes or until set and golden brown.
7. Allow the tart to cool for five minutes before cutting into slices.

If you liked this gruyère tart recipe, check out some of my other brunch recipes:

Spinach, Mushroom and Goat’s Cheese Quiche

Goat Cheese and Pesto Whirls with Pine Nuts

Savoury Muffins with Spinach, Sundried Tomatoes and Feta Cheese

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