Preparation time is 25minutes
Cook time is 45minutes
Total time is 1hours 10minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
6
For the filling
- 1tablespoons olive oil
- 1tablespoons butter
- 1 large onion, thinly sliced
- 1teaspoons sugar
- 100grams Gruyère cheese
- 60grams half-and-half
- 3 large eggs
- 1teaspoons Dijon mustard
For the pastry
- 130grams all-purpose flour (save 10g for rolling)
- 40grams whole wheat flour
- 9tablespoons cold butter, diced
- 1teaspoons thyme
- 1/4tablespoons water, iced
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1teaspoons nutmeg
Nutrition per serving
2000kJ / 477Cal
2000 Kilojoules or 477 Calories
23% of daily energy intake*
Protein
11.8grams
Fat
37.5grams
Carbs
24.0grams
Sugars
3.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
To make the dough, stir the flours together. Add the butter and rub it with your fingertips until it resembles coarse bread crumbs. Stir in enough of the water until the dough holds together. Shape into a thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Step 2 of 6
On a lightly floured surface, roll the dough into a 3mm round circle and use to line a 23cm tart pan with a removable bottom. Prick it lightly all over with a fork. Chill for 30 minutes.
Step 3 of 6
Preheat the oven to 200°C. Line the dough with parchment paper and fill with baking beans. Bake for 10 minutes. Remove the paper and beans and bake for 10 minutes more, until the crust is golden and crisp. Remove from the oven. Reduce the oven temperature to 190°C.
Step 4 of 6
Meanwhile, to make the filling, heat the butter and oil in a large frying pan. Add the onion and cook over low heat, stirring frequently for 15 minutes, until tender. Stir in the sugar and nutmeg and cook for about 3 minutes more, until golden. Transfer to a plate and cool.
Step 5 of 6
Stir half the Gruyère into the cooled onion mixture, then spread in the pastry shell. Sprinkle with the remaining cheese. Whisk the half-and-half, eggs, and mustard together and season with salt and pepper. Pour into the shell. Bake for 30 minutes, until lightly set.
Step 6 of 6
Let cool on a wire rack for 10 minutes. Remove the sides of the pan and serve warm or cooled.
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