Comté Onion Tart

  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 62 mins

You can make this rich cheesy onion tart several days ahead and refrigerate until ready to heat and serve.


1tablespoon coarse-grain mustard
1 (9-inch) unbaked pie crust
1tablespoon extra-virgin olive oil
2medium onions, thinly sliced
1teaspoon fresh thyme
3 eggs
1 1/4cups half-and-half
1/4teaspoon salt
1/4teaspoon freshly ground black pepper, divided
1 1/2cups (6-ounces) shredded Comté cheese


  1. Preheat oven to 375F.
  2. Rub mustard over pie crust. Refrigerate 30 minutes. Prick crust with a fork. Line with wax paper or aluminum foil, add dry beans or pie weights, and bake 12 minutes. Remove from oven and cool.
  3. Heat oil in a medium skillet over medium heat. Add onions and thyme; cook, stirring occasionally, until onions soften and caramelize, about 25 minutes. Remove from heat and cool.
  4. Combine eggs, half-and-half, salt and pepper; whisk until well blended. Sprinkle cheese over bottom of crust. Pour in egg mixture. Spoon onions over egg mixture.
  5. Bake 25 minutes, or until custard is set and top is golden brown

Recipe by Nancy Vienneau.


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