Gruyère, onion and fennel tart

chef hat
Easy
tray
6 slices
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20 minutes bake time

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

  • Small check mark in a circle icon 1 Jus-Rol™ All butter shortcrust pastry sheet
  • Small check mark in a circle icon 2tbsp olive oil
  • Small check mark in a circle icon 1 bulb fennel , halved and thinly sliced
  • Small check mark in a circle icon 2 medium onions – thinly sliced
  • Small check mark in a circle icon 2 large eggs
  • Small check mark in a circle icon 125ml single cream
  • Small check mark in a circle icon 100g gruyere cheese
  • Small check mark in a circle icon Salt & black pepper
Equipment required
  • Frying pan
  • 23cm Shallow baking tin
  • Mixing bowl
  • Whisk or fork
  • Knife
  • Chopping Board

Method

  1. Preheat oven to 200°C / 180°C for fan assisted/ Gas M.
  2. Sauté three quarters of the fennel and the onions in oil until tender then cool completely.
  3. Unroll the pastry sheet and use to line a shallow baking tin.
  4. 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.
  5. Bake for 20 minutes until pastry is golden and filling has set.

Tips

  • Serve warm cut into squares.