
Gruyère, onion and fennel tart
Keep it simple with this easy recipe for gruyère, onion and fennel tart – made with Jus-Rol’s shortcrust pastry sheets and ready in 40 minutes.
Quick Stats
Easy
6 slices
20 minutes bake time
Gruyère, onion and fennel tart
Keep it simple with this easy recipe for gruyère, onion and fennel tart – made with Jus-Rol’s shortcrust pastry sheets and ready in 40 minutes.
Ingredients
- 1 Jus-Rol™ All butter shortcrust pastry sheet
- 2 tbsp olive oil
- 1 bulb fennel , halved and thinly sliced
- 2 medium onions – thinly sliced
- 2 large eggs
- 125ml single cream
- 100g gruyere cheese
- Salt & black pepper
Equipment required
- Frying pan
- 23cm Shallow baking tin
- Mixing bowl
- Whisk or fork
- Knife
- Chopping Board
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
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How to Line a Flan Tin
How to Line a Flan Tin
- Roll out the pastry. Measure tin over rolled out pastry to ensure you will have enough to line the insides of the tin with a little excess to make it easier to work.
- Lift up pastry around rolling pin and gently unroll over flan tin, starting with the edge nearest to you.
- Gently ease the pastry into the tin, pressing it down the sides onto the base.
- Once you have pushed it in all the way round, go around again to press well down on to base, so that there is almost a ‘pleat’ of pastry at base of sides, and press into the flutes.
- Fold back excess pastry so that it hangs over the sides of the tin.
- To cut off the excess pastry roll the pin firmly over the top of the tin in both directions.
- Gently pull away excess pastry.
- Now gently pull up the sides of the pastry from the small excess you left at base so that the pastry stands slightly proud of the top. This will ensure a good depth to the sides of the flan if the pastry shrinks slightly in cooking.
Method
- Method: Preheat oven to 200°C / 180°C for fan assisted/ Gas M.
- Sauté three quarters of the fennel and the onions in oil until tender then cool completely.
- Unroll the pastry sheet and use to line a shallow baking tin
- Cover the pastry with the onion and fennel. Beat together the eggs, cream and seasonings then grate approx. 60g of the cheese and stir through the egg mix. Pour this over the onions, cut remaining cheese into small cubes and toss over tart along with the remaining fennel slices.
- Bake for 20 minutes until pastry is golden and filling has set.
Serve warm cut into squares.