Recipe

Krumkakes Gruyere Tart Pastry-style Recipe

Add Step-by-Step Photos	Lollya / All my dishes 1 year ago Oh my. Krumkake got me all hopped up to make this after I made my Camembert Leek version. Since I'm a veg, I veto'd the pie sell (most have lard) and the ones without are bleh. THIS TART WAS SO YUMMY. I used a Gruyere Comte for easy melting. I'm so glad I tried it. Thanks Krumkake!... More Prep:20m Cook:40m Servings:8	Lollya
	gruyere cheese onion thyme pastry dough parmesan

onions

caramelized onions

cheese and cream

tart ready to cook

Proud of my Shell

Yummy and Yummy

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Ingredients

1 17.3-ounce package frozen puff pastry - both sheets, thawed

3 tablespoons olive oil

1 large red onion - thinly sliced

1 large vidalia - thinkly sliced

3/4 cup whipping cream

4 ounces gruyere cheese – slice off rind and shred ( I used Gruyere Comte for easy melting and it's sweet tones)

(take note that it is FAR superior with a fresh cheese shop cheese)

1 large egg

Pinch of cayenne

Grating of fresh nutmeg pod

1/4 cup freshly grated Parmesan cheese

3 Tbsp chopped thyme

For salad

mesclun or other leafy green mix

olive oil

balsamic

grey poupon

S&P

Directions

Preheat oven to 400°F.

Flour your surface and stack pastry sheets on top of eachother

Roll out to size (14” round for pizza stone/ 14” x 17” rectangular to fit baking sheet)

Crimp edge of dough to all around to form at least 1/4-inch rim. Transfer to pizza stone or baking sheet. Freeze 10 minutes.

Pour olive oil in heavy large skillet over medium heat. Add onions and cook until tender, about 15 minutes.

Season onion mixture with salt; set aside to cool.

Bring cream to simmer in medium saucepan over medium heat. Reduce heat to low; add gouida and stir until melted. Remove from heat and cool 5 minutes. Whisk in egg, cayenne, and fresh nutmeg.

Take out the frozen pastry and sprinkle Parmesan all over it. Spread onion mixture over the entire crust evenly.

Drizzle custard over.

Bake until bottom is golden, about 20 minutes.

Transfer to rack; cool 10 minutes. Serve warm or at room temperature.

If desired, serve on a bed of oil & vinegar dressed mesclun greens. Emulsify olive oil with balsamic and a touch of grey poupon, add salt and pepper.

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Comments

omshivs 1 year ago said:
I'm going to have to make this one. I love puff pastry and cheesey things! ;)

chefmeow 1 year ago said:
I agree, this is a must make. Sounds and looks fabulous. Thanks for posting.

shandy 1 year ago said:
Oh NO!! THis looks beautiful! Where do you get the time to do all this??? The pictures, the recipes, the food? Yum and your wonderful! :D

shandy 11 months, 3 weeks ago said:
Okay, I added my too photos but forgot to add that I was adding them...hhhmmm..confusing...no? Anyhoo, your photos are gorgeous but I wanted to show you how much fun I had making the tart :D

lollya 11 months, 3 weeks ago said:
Shandy they are beautiful! did you like thte tart? did your boy eat it all like mine?

shandy 11 months, 3 weeks ago said:
Loved the tart! Really enjoyed the flavor and it is addictive....we both jumped in. Your wonderful, thank you :D Oh, I am getting you the ake recipe with the date filling.

paprikamama 11 months, 3 weeks ago said:
Mmmmmmmmmmmmmmm....thats all I can say....lololol

michellem 1 month, 2 weeks ago said:
This looks very good. Thank you for the great recipe.

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