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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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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