Comté Onion Tart
- Yield 6 servings
- Prep 10 mins
- Cook 62 mins
Comté is similar to Gruyere cheese and brings nutty, earthy richness to classic cheese recipes.
You can make this rich cheesy onion tart several days ahead and refrigerate until ready to heat and serve.
- 1 tablespoon coarse-grain mustard
- 1 (9-inch) unbaked pie crust
- 1 tablespoon extra-virgin olive oil
- 2 medium onions, thinly sliced
- 1 teaspoon fresh thyme
- 3 eggs
- 1 1/4 cups half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper, divided
- 1 1/2 cups (6-ounces) shredded Comté cheese
- Preheat oven to 375F.
- 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.
- 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.
- 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.
- Bake 25 minutes, or until custard is set and top is golden brown
Recipe by Nancy Vienneau.