Servings: four for supper, eight as a starter.
This classic French regional tart of good Gruyère and “melted” onions, bound with a savory custard, is one of my favorites. For an interesting variation, brush the prebaked tart shell with a thin layer of Dijon mustard, or add 1 Tbs. of finely minced tarragon to the custard. Be sure to buy the best quality Gruyère.
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Quick and easy. A keeper.
Excellent dinner and actually pretty inexpensive, too (a little pricey cheese goes a long way!). It's very rich, so I would recommending serving with a salad or another vegetable (we used broccoli from our garden). Great flavor, and the crust that the recipe links to is one of the easiest crusts I've ever made! I didn't have the right pan, so I used a 10 inch springform pan and there was no problem with that.
I followed the recipe exactly and it was sublime. I served it at a dinner party, and was able to do a lot of the prep ahead of time (carmelized the onions and made tart crust the day before). When it was finished baking, I left it in a warm oven (160 degrees) and it set nicely and stayed warm. Will definitely make again.
great and easy to make
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