Del Frisco-Style Salad with Avocado Dressing
Comté Onion Tart
Comté is similar to Gruyere cheese and brings nutty, earthy richness to classic cheese recipes.
72
6 servings
You can make this rich cheesy onion tart several days ahead and refrigerate until ready to heat and serve.
Ingredients
-
1 tablespoon coarse-grain mustard
-
1 (9-inch) unbaked pie crust
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1 tablespoon extra-virgin olive oil
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2 medium onions, thinly sliced
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1 teaspoon fresh thyme
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3 eggs
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1 1/4 cups half-and-half
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1/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper, divided
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1 1/2 cups (6-ounces) shredded Comté cheese
Instructions
- 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.
Nutritional Info (per serving)
- Calories 390
- Fat 27g
- Saturated Fat 12g
- Polyunsaturated Fat 2.5g
- Monounsaturated Fat 11g
- Cholesterol 145mg
- Sodium 410mg
- Potassium 210mg
- Carbohydrates 21g
- Fiber 1g
- Sugars 3g
- Protein 15g
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