Swiss Cheese and Onion Tart with Fresh Green Salad
A savory baked tart featuring a creamy blend of Swiss cheeses and caramelized onions in a flaky crust, perfectly complemented by a simple, crisp green salad with a tangy vinaigrette.
- Prep: 25 min
- Cook: 55 min
- Total: 1 hr 20 min
- Servings: 5
- Cuisine: Swiss
- Difficulty: Easy
- Cost: $5.23/serving
Dietary
- Vegetarian
- Nut-Free
- High-Protein
- Pescatarian
Tags
- classic
- bake
- savory
- fresh
- crowd-pleaser
- comfort food
Ingredients
- 1 pie crust (refrigerated, for 9-inch pie)
- 4 tablespoon olive oil (extra virgin, for dressing)
- 2 yellow onions (thinly sliced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 2 cup Gruyère cheese (shredded)
- 1 cup Emmentaler cheese (shredded)
- 4 eggs (large)
- 1.5 cup heavy cream
- 0.25 teaspoon ground nutmeg
- 5 ounce mixed greens
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 375°F (190°C). Press the pre-made pie crust into a 9-inch pie plate. Crimp the edges. Pierce the bottom with a fork several times. Bake for 10 minutes, then remove from oven.
- While the crust bakes, heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the sliced yellow onions and cook slowly for 15-20 minutes, stirring occasionally, until deeply golden and caramelized. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat.
- Sprinkle the shredded Gruyère cheese and shredded Emmentaler cheese evenly over the bottom of the par-baked pie crust.
- Evenly distribute the caramelized onions over the cheese.
- In a medium bowl, whisk together the large eggs, heavy cream, ground nutmeg, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- Carefully pour the egg mixture over the onions and cheese in the pie crust.
- Bake for 35-45 minutes, or until the center is set and the top is golden brown. A knife inserted into the center should come out clean. Let the tart cool for 10 minutes before slicing.
- While the tart bakes, prepare the salad. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, white wine vinegar, Dijon mustard, a pinch of salt, and a pinch of black pepper to make a vinaigrette.
- Toss the mixed greens with the vinaigrette just before serving.
- Serve slices of the warm Swiss Cheese and Onion Tart with the fresh green salad on the side.
Notes
Allowing the tart to cool slightly before slicing helps it set and makes for cleaner cuts. The vinaigrette for the salad can be made in advance and stored in the refrigerator.
Nutrition (per serving)
- Calories: 720
- Protein: 31.8 g
- Carbohydrates: 45.2 g
- Fat: 47.9 g
- Fiber: 5.7 g
- Sodium: 880 mg
- Saturated Fat: 25.1 g
- Sugar: 10.5 g
- Cholesterol: 225 mg