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.
This was so yummy! My onions only got caramelized and weren’t close to melting... next time I’ll try a lower temp and double cook time to prevent browning and change texture to melty... but the other ratios were spot on!
Quick and easy. A keeper.
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