Serves 4
1 - 12” tart pan or square pan
1 Pie shell or 8 oz. pastry for Tart Dough
1 Tbsp Olive oil
1 Tbsp Butter
1 med Red onion
1 med Yellow onion
Filling:
1 cup of Crème/or half and half
3 Eggs
5 oz. Gruyere cheese /or Swiss cheese, grated
3 Tbsp. Flour
Season with 1/2 tsp. Chef Josef’s Original seasoning blend
Instructions:
Roll out pastry to 1/8” thickness and place in baking pan. Puncture it with fork multiple times.
In a sauté pan melt olive oil and butter on medium high, glaze onions until light brown. Place on top of pastry dough.
Mix flour into grated cheese.
Whip eggs and crème and add to cheese. Add seasonings filling.
Spoon on top of onions.
Bake at 420 ̊ for 20 min. Reduce heat to 375 ̊ and bake for an additional 25 minutes. Allow to sit for 15 min before serving.
Can be served hot room or temperature.
You can add cooked, chopped bacon or sliced mushrooms into the filling to create different variation.