A traditional Swiss savory onion tart with a creamy custard filling and a golden flaky crust.
Roll out the puff pastry into a greased tart tin.
Sauté chopped bacon and thinly sliced onions in a pan until golden, then let cool for 10min.
Whisk eggs and cream together in a bowl, stir in the grated gruyère.
Spread the onion-bacon mixture evenly over the pastry base.
Pour the egg mixture over the onions.
Bake at 200°C for 30-35min until the custard is set and the crust is golden brown.
Replace bacon with smoked tofu dice
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