by dymnyno
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my 131 recipes »
dymnyno's Notes:
Expand3 cups all purpose flour Ask a question about this ingredient
1/1/2 cups cold butter, sliced Ask a question about this ingredient
1 whole egg Ask a question about this ingredient
6 tablespoons cold water Ask a question about this ingredient
1 tablespoon white vinegar Ask a question about this ingredient
3 slices bacon, cooked crispy and crumbled Ask a question about this ingredient
8 ounces spring onions Ask a question about this ingredient
juice of one lemon Ask a question about this ingredient
1 garlic clove, minced Ask a question about this ingredient
1 teaspoon sage leaves, minced Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
1/2 cup grated gruyere (1.5 ounces) Ask a question about this ingredient
1/2 cup cream cheese Ask a question about this ingredient
3 tablespoons dry vermouth Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
Trim the onions.
Ask a question about this stepIn a large saute pan add 2 tablespoons butter and the minced garlic. Add the spring onions and minced sage and saute on low heat until very soft. Add the lemon juice and vermouth. Salt and pepper to taste
Ask a question about this stepCut the onions into 1 inch segments. Reserve a few to arrange on the top.
Ask a question about this stepBlend the gruyere, cream cheese, cream and egg until smooth.
Ask a question about this stepUsing a 8 inch tart pan with a removable bottom, put a disk of the dough that has crumbled bacon mixed into it , and using your fingers spread the dough across the bottom and up the sides of the pan. Use pie weights and blind bake the tart crust for about 15 minutes.
Ask a question about this stepPut most of the onions and the garlic and bits in the bottom of the tart. Pour the cheese mixture over the onions.
Ask a question about this stepArrange the reserved onions around the top of the tart. Bake in a 350 degree oven for about 20 minutes, until set.
Ask a question about this stepSounds great. Look forward to making it when we see spring onions here.
I love spring onions--you're so lucky to have them already. And your tart sounds wonderful!
Lovely - yes, it is hard to convey how late winter is our early spring here. The addition of cream cheese to soften the taste of the gruyere is brilliant, also allowing for the taste of the spring onions to flavor your tart.
I was pretty excited to find that Ignacio had planted onions. And, that my dogs hadn't crushed the sage (it's nice and soft to lie on).
Fany is the author of My Sweet Mexico and Paletas.
Love this recipe, can't wait to try it! I love the use of vermouth in it!