Gruyère and prosciutto sour cream tart
Australian Gourmet Traveller recipe for Gruyère and prosciutto sour cream tart.
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Cooking tools:
- Food processor
- Springform pan
- Rolling pin
- Pie weights
- Cooling rack
- Oven
- Stove
- Skillet
- Saucepan
- Mixing bowl
- Whisk
- Spoon
- Fork
- Baking sheet
- Parchment paper
- Plastic wrap
- Refrigerator
- Chef's knife
- Cutting board
Ingredients
- 1½ tbsp olive oil
- 2 onions, finely chopped
- 150 gm piece prosciutto, finely chopped, plus 8 thin slices
- 1 tsp chopped thyme
- 11 eggs, at room temperature
- 500 gm sour cream
- 300 ml pouring cream
- 200 gm Gruyère, coarsely grated
- Pastry
- 180 gm butter, finely chopped
- 350 gm plain flour (2 1/3 cups)
- 1 egg yolk
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