I cannot believe it’s mid-November – the time is flying! I only have two more full weeks of class this semester. How is that possible?! I’m not ready for this semester to be done… I feel like I’m just getting into the groove with my classes – I love the material and my professors… Gosh, it’s crazy to think I’ll be on the downhill slide of college in just a little over a month!
I registered for my final semester of classes this week. It hasn’t quite hit me that this is the end. No more pouring over course listings, no more playing with my registration worksheet – I’m set for this last semester! It’s going to be a light semester and I am so looking forward to that! That’s what your senior spring semester is supposed to be, right? 🙂 Although I’m sure I’ll be filling my spare time pouring over job listings and writing cover letters… oh, what fun!
Today I’ve got this delicious savory tart to share with you! I needed a quick and easy dish to bring to a potluck and I started day-dreaming about a tart with caramelized onions, creamy cheese and herbs while I was in class today. So I came home and created this Caramelized Onion and Gruyere Tart! It turned out wonderfully, and beautiful too! I almost wish I hadn’t brought it to the potluck because I only got a small slice and I would have loved to have more! I’ll just have to make it again!
I combined a couple of different recipes for this: the crust is from Williams Sonoma and the filling I adapted from Lovely Bits Blog. The end result was fantastic and I will definitely be making this again – it was so easy and perfect on a chilly winter night. 
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 6 tablespoons unsalted butter, cut into 1/2-inch cubes
- 3-4 tablespoons ice water
- 2 tablespoons butter
- 2 large vidalia (sweet) onions, halved and sliced thin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon sugar
- 1 egg white, lightly beaten
- 3 tablespoons dijon mustard
- 3/4 cup shredded gruyere cheese
- Fresh rosemary or dried herbs
- Prepare the crust: In a food processor, pulse together the flour, salt and sugar just to combine. Add the butter and pulse until pea-sized pieces form. Add the water and pulse until dough comes together in a ball. Gather dough into a ball, form into a disk and wrap in plastic wrap. Chill for at least 30 minutes.
- On a floured surface, roll out the dough into a circle just a little bigger than your tart pan. Carefully transfer the dough to the tart pan. Chill for another 30 minutes while you prepare the filling.
- In a large skillet over medium-high heat, melt the butter. Add the onions, salt, pepper, and sugar. Cook onions for 8-10 minutes over medium high heat, stirring occasionally, until tender. Reduce heat to low, cover and cook for 7-10 more minutes, until onions are browned and caramelized.
- Preheat oven to 425 degrees. Brush crust with egg white and spread dijon mustard over crust. Sprinkle 1/2 cup of the cheese over the mustard and then top with the caramelized onions. Sprinkle the rest of the cheese over the top and finish with some fresh rosemary or dried herbs sprinkled over the top.
- Bake at 425 for 17-19 minutes, until crust is golden and cheese is melted. Let sit for 5 minutes before serving.
