Premade pie dough makes this tart come together in a snap. Layers of creamy Gruyere cheese and fresh thyme make this tart a real treat for a weekday dinner.
Creamy and rich, light and flaky, this tart takes no time at all to put together. Preparing the onions up to a few days ahead will cut the time down even more. Serve with a nice big salad and a cold glass of white wine for a light, simple and delicious dinner.
Caramelized onion and Gruyere tart with fresh thyme
- Premade pie dough for 1 crust
- 2 cups caramelized onions
- 8-10 ounces shredded Gruyere (you may substitute Swiss cheese)
- 1 egg mixed with a dash of heavy cream or water
- Fresh sprigs of thyme
- Salt and pepper to taste
- Preheat the oven to 350 degrees F.
- On a sheet of parchment paper, unroll the pie dough and smooth out so you have a nice smooth circle of dough.
- Sprinkle half of the cheese on the pie dough, leaving about a one inch border and sprinkle a generous amount of fresh thyme over the cheese. Add the onions and season with salt and pepper. Add the remaining cheese to top of the onions.
- Gently begin to crimp or pleat the dough around the onions so it forms a little crust. Do this the whole way around the tart, being careful not to rip the dough. Brush the entire crust with the egg wash.
- Bake for 30 to 40 minutes or until the crust is golden brown and the cheese is nice and melted. Remove from the oven and add a few sprigs of fresh thyme for garnish. Cut it into wedges and serve.