What’s better than a creamy cheese filling sitting in a buttery crust and topped with sweet and sour marmalade onions? Make this savory gruyere tart STAT.
One of my favourite cheeses is Gruyere. If I am going to be really specific I love Comte the most. This is a French Gruyere style cheese made with unpasteurised cows milk. I will usually choose this over any cheese at any time. A good Comte has a fruitiness and almost sweetness with a nutty flavour I find irresistible. It’s all due to the freshness of the milk, the season- winter or summer it is made and the cheesemaker. The highland cows eat herbs and flowers in their grass in the summer and lush green grasses in the winter so the flavour of the milk changes and this plays a big part in the taste of the finished cheese. Comte is aged in giant 30 kilo wheels.
Of course it might be a little bit rich to suggest that you would buy Comte to make this tart but if you do you will not regret it. You can make it with Gruyere from Switzerland or even a Tasmanian Gruyere instead. If either of these are hard to track down you can use cheddar. It won’t be as fruity/ nutty but it will still be the best tart you have ever tasted. At one time a couple of years back I had a job writing recipes for a cheese distributor and I had unlimited Comte and Gruyere to play with so I originally made this with Comte. Mix and match the cheeses if you like.
You can buy Gruyere (Australian and Swiss) in most big department stores in Australia and undoubtedly in the UK. In the US you’ll definitely find it at Wholefoods.
So this type of cheese goes very well with sweet and sour type flavours. Balsamic vinegar, sweet and sour onions, sweet and sour cherries and quince style pastes. That’s why this cheese tart is heavenly with Marmalade onions. They are just really slow cooked onions that are finished with a few spoons of marmalade from that jar sitting in the fridge. You could use other left over jam too. Try cherry or plum jam or you could also use a quince or guava paste in it’s place too. I used left over orange marmalade and loved the faint orange flavour it gave.
Cook the tart until it is only just set. This ensures the it is creamy and meltingly good.
Savory Gruyere TartTania Cusack
- 1 x Baked tart shell Find the recipe link above My tart case measures 35cmx 13cm (13 x 5 in) You could use a 24cm (9 in) round tin or a 28 x 18 cm (11 x 7 inch). Just make sure they have a removable bottom
- 200 gm / 7 oz grated Gruyere Cheese
- 300 ml / 1½ cups or 10 fluid oz thickened heavy cream
- 3 yolks large
- 1 kg/ 2.2 lb sliced onions
- 50 gm/ 1.8 oz butter
- 2 Tablespoons olive oil
- 2 Tablespoons orange marmalade
- 5 Tablespoons white balsamic or Caramelized balsamic
- 1 tablespoon aged balsamic or plain balsamic if using caramelized above
- 50 gm Walnuts
- 2 Tablespoons sugar
Once you have a baked tart case:
- Put ½ the grated cheese onto the bottom of the tart case.
- Put the egg yolks, cream and the rest of the cheese into a bowl with some salt and pepper and mix well. Pile the mixture into the tart case along with the other cheese.
- Put the tart into the oven and bake 15-20 minutes or till just set (it may be a bit wobbly when shaken)
To make the onions:
- Heat a pot and add the olive oil and butter. Let it melt then add the onions and cook on low till starting to wilt and colour stirring frequently. ( the bottom may catch a little. Just don't scrape it.)
- When the onions are golden in colour add the marmalade and the white balsamic vinegar. Continue to cook till the onions become a deeper golden colour and look kind of glossy.
- Add a Tablespoon of sweet balsamic to finish.
To make the walnuts
- Heat a non stick frypan and add the walnuts. Toss over a medium heat till starting to colour. Once they are lightly coloured turn off the heat and sprinkle over the sugar tossing to coat. The sugar will melt with the heat and coat the walnuts. Cool on a plate
- Serve the tart wth a little extra balsamic ( sweet or aged)
After completing Culinary School in Sydney, Tania travelled the world working as a Chef in restaurants, doing catering and cooking on road for a travel company in Europe and the US. Once back at home, the birth of her son meant a change, and during his small years, she enjoyed jobs in wholesale food, buying Artisan food products, testing and recipe writing as sales and educational tools. Tania is now back to what she loves, working as an in house Chef for a large retailer, conducting Cooking Classes and writing recipes for her blog.