any season
Make the pastry dough at least 2 hours before preparing the tart. Sift the flour and a pinch of salt into a bowl, add teh butter, and rub it into the flour with your fingertips. Try to handle the ingredients as little as possible. Add the egg yolk and oil and work the mixture until it has the texture of breadcrubs. Gradually stir in a few tablespoons of water until a dough forms. Turn out onto a lightly floured surface and knead gentlt to form a dough. Roll it into a ball, put it on a plate, cover, and let rest in a cool place for at least 2 hours.
Preheat the oven to 450. Lightly grease with butter an 11 inch quiche pan with a removeable base. Roll out the dough to a round on a lightly floured surface. Lift the dough on the rolling pin into the prepared pan and press down with your fingers to make sure it is even over the base. Trim the excess dough with a sharp knife and lightly prick the base all over with a fork. Bake for 15 minutes. Meanwhile, lightly whisk the egg white in a small, clean, dry bowl until it is frothy but not stiff. Brush the egg white over the base of the pie crust, then return the pan to the oven for 5 minutes more.
To make the filling, heat the oil in a large pan and, when it is hot, add the butter. Add the onion and cook over low heat, stirring occasionally, for about 5 minutes, until softened and translucent. Drain off the fat, return the pan to the heat, sprinkle with the flour, and season with salt and pepper. Stir well, then stir in the cream. Spoon the mixture into the pie crust and spread it evenly over the base. Sprinkle the gruyere on top and bake for about 25 minutes, until golden brown. Remove the tart from the ovan and cool slightly. Serve warm.
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Serving Size: 1 Serving (328g) | ||
Recipe Makes: 6-8 Servings | ||
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Calories: 486 | ||
Calories from Fat: 271 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.1g | 40 % | |
Saturated Fat 14.4g | 72 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 57.9mg | 18 % | |
Sodium 2513.8mg | 87 % | |
Potassium 447mg | 12 % | |
Total Carbohydrate 45.8g | 13 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 40.9g | ||
Protein 10.1g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 486
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