Onion Cheese Tart

Name: Onion Cheese Tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 300 g Flour; 7-10 Tbsp Salt; 3 Eggs (size M); 140 g Butter; 250 g Onions; 100 g Comté cheese; 100 g medieval Gouda cheese; 400 ml Milk; 200 g clotted cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 200 g Camembert cream layer; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

300 g Flour
7-10 Tbsp Salt
3 Eggs (size M)
140 g Butter
250 g Onions
100 g Comté cheese
100 g medieval Gouda cheese
400 ml Milk
200 g clotted cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
200 g Camembert cream layer
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Mix 250 g flour and 1 tsp salt in a bowl. Add 1 egg, 125 g butter and 1-2 tablespoons cold water and knead with the dough hooks of the hand mixer. At the end knead further with your hands to a smooth short pastry.
2
Roll out the short pastry to a circle (approx. 32 cm Ø) on a floured work surface. Line a greased tart mould with lift-off base (approx. 28 cm Ø) with the pastry, press the edge slightly. Cut off any excess dough.
3
Prick the bottom of the pastry several times with a fork and chill the mould for 25-30 minutes. Peel onions and cut them into half rings. Grate cheese. Heat 15 g butter in a saucepan. Fry onions until translucent.
4
Mix 50 g flour and milk in a bowl and pour into the onions. Bring to the boil while stirring and simmer for about 5 minutes. Stir in cheese. Remove the saucepan from the heat. Whisk 2 eggs and sour cream, stir into the hot cheese mixture and season with salt, pepper and nutmeg.
5
Pour hot cheese mixture on the shortcrust pastry. Cut the camembert into slices and spread on top. Bake in the preheated oven, lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes.
6
Serve hot or lukewarm. Serve with lettuce.