Hey there, fellow food enthusiasts!
I’m back at it again in my cozy kitchen, juggling spatulas and pots while the playful cacophony of my four kids provides a lively soundtrack. Today, I’m excited to share with you a recipe that’s perfect for these crisp autumn days, when the leaves are painting the pavements with splashes of rustic gold and fiery red – a Caramelized Onion and Gruyère Tart with a Thyme-Infused Crust.
Just the thought of this tart brings to mind the image of snuggling up in my favourite armchair, with the aromas of slow-cooked onions and melting cheese wafting through the air. It’s the kind of dish that marries simplicity with elegance, a golden slice of heaven that promises to please any palate – especially when served alongside a simple green salad or a cup of steaming hot soup.
Now, I’ve always been a fan of tarts for their versatility and the fact they make a great centerpiece for a family dinner or a sophisticated enough main for dinner parties with friends. The beauty of this recipe lies not just in its flavors, but also in its texture – a flaky, buttery crust infused with thyme, hugging a velvety filling of sweet caramelized onions, nutty Gruyère, and a custard that ties it all together seamlessly.
This tart might seem like a fancy affair, but it’s surprisingly straightforward to make. I urge you to roll up your sleeves and give it a go, even on a weekday. It’s a wonderful opportunity to get the little ones involved too – mine love helping to knead the dough (and sneak little bits of cheese when they think Dad isn’t looking).
Without further ado, here is how to create this autumnal delight:
[Follow with the comprehensive ingredient list and method detailed previously]
As always, I’d love to see how your tarts turn out, so feel free to share your culinary creations with me. And remember, the best recipes are the ones made with love (and maybe a cheeky pinch of extra cheese).
Until next time, keep those ovens warm and those hearts warmer.
Cheers,
Al
Ingredients
– 200g all-purpose flour
– 100g cold unsalted butter, cut into cubes
– 1/4 teaspoon salt
– 3 tablespoons ice water
– 2 tablespoons fresh thyme leaves, chopped
– 3 large onions, thinly sliced
– 1 tablespoon olive oil
– 1 tablespoon unsalted butter
– 1/2 teaspoon sugar
– 1/2 teaspoon balsamic vinegar
– 200g Gruyère cheese, grated
– 2 large eggs
– 100ml double cream
– 1/2 teaspoon freshly ground black pepper
– Pinch of nutmeg
Method
1. Begin by making the tart crust. In a large mixing bowl, combine 200g of all-purpose flour with 1/4 teaspoon of salt and 2 tablespoons of chopped fresh thyme leaves. Add 100g of cold unsalted butter cubes and rub them into the flour with your fingertips until the mixture resembles coarse crumbs.
2. Drizzle 3 tablespoons of ice water over the flour-butter mixture and bring the dough together gently with your hands. Do not overwork; it should just come together. Flatten the dough into a disc, wrap in cling film, and refrigerate for at least 1 hour.
3. Preheat the oven to 190°C (375°F). Once the dough has chilled, roll it out on a lightly floured surface to fit a 23cm (9-inch) tart tin. Press the dough into the tin, trim any excess, and prick the bottom with a fork. Blind bake the crust by lining it with parchment paper and filling with baking beans or rice. Bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes until lightly golden. Allow to cool slightly.
4. For the caramelized onions, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large pan over medium heat. Add 3 thinly sliced large onions and cook gently for 10 minutes until they start to soften. Stir in 1/2 teaspoon of sugar and 1/2 teaspoon of balsamic vinegar. Continue to cook, stirring occasionally, for another 15-20 minutes until the onions are soft and caramelized.
5. In a bowl, whisk together 2 large eggs, 100ml of double cream, 1/2 teaspoon of freshly ground black pepper, and a pinch of nutmeg. Fold the caramelized onions into the mixture, then stir in 200g of grated Gruyère cheese.
6. Pour the onion and cheese mixture into the pre-baked tart shell and spread it out evenly. Place the tart tin on a baking sheet to catch any spills.
7. Bake the tart in the oven at 190°C (375°F) for about 25-30 minutes, or until the filling is set and the top is golden and bubbly.
8. Allow the tart to rest for a few minutes before removing from the tin. Serve the tart warm, garnished with additional fresh thyme leaves if desired.
