Summary: Perfect for brunch, lunch or dinner
Ingredients
- 1 frozen shortcrust pastry case
- 2 tblsp butter
- 2 onions, sliced
- 2 tsp brown sugar
- 125g block cream cheese, softened
- 2 eggs
- 1/4 cup sour cream
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- 50g fetta, crumbled
- 1/2 cup shredded Parmesan cheese
- 100g gruyere cheese, grated
Instructions
- Pre heat the oven to 180 deg C.
- Fry the sliced onions, butter, sugar and thyme for about 10-15 mins. You want the onions soft and caramelised not crispy so use a med low heat. Then leave to cool a little.
- Put the frozen tart shell in to bake for 10mins.
- Beat together the cream cheese, eggs, sour cream, salt and pepper till smooth. Then stir in the fetta, parmesan and half the gruyere.
- Put the onion mix in the tart shell and top with the cheese and egg mix. Sprinkle the remaining gruyere over the top.
- Bake for 25-35 mins or until golden and set through.
- Leave for at least 10 mins before serving. Serve warm or cold with a leafy salad.
Quick Notes
If you like me forget to leave your cream cheese out to soften you can cube it into small cubes and microwave for 20 secs at a time till soft.
It’s worth putting a baking tray lined with baking paper on the shelf under the tart to catch any excess and save time on clean up.
Variations
You can swap the fetta for a blue cheese.
If you have trouble getting gruyere (I had to get them to order it in at my local shop) you can subsitute vintage cheddar.

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