Comte Onion Tart

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  • 1 tbsp coarse-grain mustard
  • (9-inch) unbaked pastry crust
  • 1 tbsp olive oil
  • 2 medium onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme
  • 3 eggs
  • 1¼ cups half-and-half
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1½ cups (6 oz) shredded Comte cheese


  1. Preheat oven to 375°F
  2. Brush mustard over pastry crust and refrigerate for 30 minutes
  3. Heat oil over medium heat, add onions, garlic, and thyme. Cook until onions caramelize, about 25 minutes. Remove from heat and cool.
  4. Remove crust from oven and prick with a fork. Line with wax paper or foil, add pie weights, and bake for 12 minutes. Remove from oven and cool.
  5. Combine eggs, half-and-half, salt and pepper; whisk until blended.
  6. Sprinkle cheese over the bottom of the crust, pour in egg mixture, and spoon onions over top.
  7. Bake until set and top is golden brown, about 35 to 40 minutes