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Crispy Spring Onion and Gruyere Tart

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A simple yet delicious tart featuring homemade flaky pastry, sharp Gruyere cheese, and tender spring onions, perfect for brunch or a light meal.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 1 cup (225g) unsalted butter, cold and cubed
  • 6–8 tablespoons (90-120ml) ice-cold water
  • 1 teaspoon salt
  • 1 bunch (about 8–10 stalks) spring onions, thinly sliced
  • 1 ½ cups (150g) shredded Gruyere cheese
  • 2 large eggs
  • ½ cup (120ml) heavy cream
  • 1 teaspoon fresh thyme leaves (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. In a large bowl, whisk the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until pea-sized lumps remain.
  2. Add ice-cold water tablespoon by tablespoon, mixing gently with a fork just until the dough starts to come together. Stop when the dough holds but isn’t sticky.
  3. Turn the dough onto a lightly floured surface and gently knead a few times to form a ball. Flatten into a disk, wrap in plastic, and chill in the fridge for at least 30 minutes.
  4. While the dough chills, slice the spring onions thinly, separating white and green parts if desired.
  5. In a bowl, whisk together eggs, heavy cream, salt, black pepper, and thyme leaves. Stir in shredded Gruyere and spring onions.
  6. Preheat oven to 400°F (200°C). Roll chilled dough on a floured surface into a 12-inch (30cm) circle about 1/8 inch (3mm) thick.
  7. Transfer dough to a 9-inch tart pan, pressing into edges and trimming excess. Prick base lightly with a fork.
  8. Pour filling evenly over the pastry.
  9. Place tart pan on a baking sheet and bake for 25-30 minutes until pastry is golden and filling is set with a bubbly, browned top.
  10. Let tart cool for 10 minutes before removing from pan and slicing.

Notes

Keep butter cold and work quickly to ensure flaky pastry. Chill dough well before rolling. Prick pastry base to prevent puffing. Cover edges with foil if browning too fast. Bake on preheated baking sheet for crisp bottom. Avoid overloading filling to prevent soggy base.

Nutrition

Keywords: spring onion tart, gruyere tart, flaky pastry, savory tart, brunch recipe, easy tart recipe, homemade pastry

Find it online: https://blairrecipes.com/crispy-spring-onion-and-gruyere-tart-recipe-easy-homemade-flaky-pastry-delight/