Apple, Onion and Gruyère Tart

Ingredients

2 cups plain flour
1/2 tsp dry mustard powder
3 oz soft margarine
3 oz Gruyère cheese, finely grated

Filling

2 tbsp butter
1 large onion, finely chopped
1 large or 2 small eating apples, peeled and grated
2 eggs
1/2 cup double cream
1/2 tsp dried mixed herbs
1/2 tsp dry mustard powder
4 oz Gruyère cheese
salt and black pepper

Method

1. To make the pastry, sift the flour, salt and mustard powder into a bowl. Rub in the margarine and cheese until the mixture forms soft bread-crumbs. Add 2 tbsp water and bring together into a ball. Chill, covered or wrapped, for 30 minutes.
2. Meanwhile, make the filling: melt 2 the butter in a pan, add the onion and cook gently for 10 minutes, stirring occasionally, until softened but not browned. Stir in the apple and cook for 2-3 minutes. Leave to cool.
3. Roll out the pastry and line a lightly greased 8-inch springform tin. Chill for 20 minutes.
4. Preheat the oven to 200°C/400°F.
5. Line the pastry with grease-proof paper and fill with baking beans. Bake blind for 20 minutes.
6. Beat together the eggs, cream, herbs, seasoning and mustard. Grate three-quarters of the cheese and stir into the egg mixture, then slice the remaining cheese and set aside. When the pastry is cooked, remove the paper and beans and pour in the egg mixture.
7. Arrange the sliced cheese over the top. Reduce the oven temperature to 190°C/375°F. Return the tart to the oven and cook for a further 20 minutes, until the filling is golden and just firm. Serve hot or warm.

Makes 4 to 6 servings.

Source: Vegetarian Classics

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