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.
You might also like
Recipe: Single Serve Garlicky Green Pea Soup {Vegan & GF}
April 13, 2018
Recipe: Mexi Mac & Cheese {Vegetarian Boxed Macaroni Makeover}
September 12, 2017
Leave A Reply