If you’re planning a Mother’s Day brunch or lunch, here’s a recipe that perfectly accompanies yesterday’s Fresh Tomato and Zucchini Salad.
Great European-style cheeses hold their own when you’re creating a signature dish for any occasion. This Gruyère and onion tart, for example, is ideal for a make-ahead luncheon dish or formal entrée. The nutty depth of the full-bodied, Swiss-style cheese stands up to the blend of sautéed onions and spices in the tart.
All of the ingredients should be available at your local natural and organic food store.
Wisconsin Gruyère and Onion Tart
Makes 10 servings
- 2 tablespoons unsalted butter
- 3 large onions, thinly sliced (about 6 cups)
- 1 refrigerated unbaked pie crust
- 2 cups (8 ounces) grated Wisconsin Gruyère cheese
- 1 tablespoon all-purpose flour
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground white pepper
- 2 eggs, at room temperature
- 1/2 cup half-and-half
- Heat oven to 425°F. In large skillet, heat butter over medium heat. Cook onions, stirring occasionally, 20 minutes or until very soft and golden.
- Meanwhile, prepare pie crust according to package directions. Gently press crust into bottom and up sides of 11-inch tart pan with removable bottom. Combine cheese, flour, thyme, salt, nutmeg and pepper in separate bowl; then sprinkle mixture over crust.
- Transfer cooked onions to tart pan; arrange to make an even layer on top of cheese mixture. In small bowl, whisk together eggs and half-and-half; pour evenly over mixture.
- Place tart on cookie sheet, and bake at 425°F 10 minutes. Reduce oven temperature to 375°F; bake 30 minutes longer, or until filling puffs and is just set. Cool slightly. Serve warm or at room temperature.
Recipe and photo courtesy of the Wisconsin Milk Marketing Board