Ingredients: |
Ingredients: 1 ready-to-bake 9-inch rolled pie crust
2 tbsp. butter
1 large onion, finely chopped
1 large (or 2 small) apples (I prefer Granny Smith), peeled and grated
2 eggs
2/3 c. heavy cream
1/4 tsp. dried mixed herbs
1/2 tsp. dry mustard
6 oz. Gruyere cheese
salt and black pepper
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Directions: |
Directions:1. Preheat oven to 400º F. Defrost pie crust according to package directions.
2. Meanwhile, melt the butter in a pan. Add the onion and cook gently for 10 minutes, stirring occasionally, until softened but not browned. Stir in the apple and cook for 2-3 minutes more. Leave to cool.
3. Line a tart pan with the unrolled pie crust. Using a rolling pin, pinch off any overhanging excess by rolling over the top of the pan. Line the pastry with parchment or foil and fill with pie weights or beans. Blind bake for 12 minutes.
4. Beat together the eggs, cream, herbs, seasoning and mustard. Stir in the cooled onion mixture. Grate 1/2 of the cheese and stir into filling mixture. Slice the remaining cheese and set aside.
5. When pastry is done, remove the weights and paper. Pour in the filling. Arrange the sliced cheese over the top. Reduce the oven temperature to 375ºF. Return tart to the oven and cook for a further 20 minutes, until the filling is golden and just firm. If crust begins to brown too quickly, cover with a pie ring or strips of foil and return to the oven. Serve hot or warm.
*If Gruyere isn't in your budget, you can substitute other hard cheeses such as cheddar or provolone. |
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