RECIPES > MAIN MEALS
FRENCH ONION TART
Filled with sweet onions and gruyere cheese, this tart made with sour cream gluten-free pastry is a delicious lunch with a salad on the side.
By Sally Holland
SERVES 6 to 8
Cream cheese pastry
Onions, thinly sliced
Fresh thyme leaves
Grated gruyere cheese
Freshly ground black pepper
Preheat oven to 180°C. Roll out the pastry to 4-5mm between two sheets of baking paper. Peel off the top sheet and carefully invert the pastry onto a 26cm tart tin with the baking paper on top. Remove the baking paper and press the pastry evenly into the tin. Trim off excess pastry. Don’t worry if the pastry splits. It is very easily patched up again.
Line with baking paper and fill with uncooked rice or baking weights. Bake for 15 minutes then remove baking weights and paper. Return to the oven and bake for a further 10 minutes until the pastry is cooked and dry.
Meanwhile, prepare the filling. Heat the oil and butter in a frying pan and add the onions. Cook slowly for about 15 minutes until soft and slightly caramelised, stirring frequently. Add bacon and thyme and continue to cook for another five minutes until bacon is just cooked.
Beat the eggs, cream and milk together. Season with salt and pepper. Spread the onion mixture evenly over the base of the tart. Sprinkle the cheese over the top. Pour over the egg mixture. Bake for about 25 minutes until the tart is golden brown and puffy. Serve warm.
Per serve kilojoules: 3180kj; total fat: 56.6g (saturated fat: 33.4g); sodium: 938mg; carbohydrates: 40.7g (sugar: 5.4g); protein: 22.2g
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