Caramelised onion, squash & gruyère tart - Good Food Middle East
Take time caramelising the onions in this dish – cooked slowly for about 20 minutes, they’ll soften and become jammy and sweet. They’re the star of this tart
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Cooking tools:
- Tart pan
- Rolling pin
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Baking sheet
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Plastic wrap
- Fork
Ingredients
- 3 tbsp rapeseed or olive oil
- 3 onions , halved and finely sliced
- 3 tbsp red wine vinegar
- 1 tbsp sugar
- 400g butternut squash (about 1⁄2), peeled and deseeded
- 8 thyme sprigs , leaves picked
- 1 tbsp Dijon mustard
- 4 eggs
- 75ml double cream
- 75g gruyère , grated
- 250g plain flour , plus extra for dusting
- 125g cold butter , cut into small cubes
- 4 thyme sprigs , leaves picked
- 1 egg , separated
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