Go Back

Gruyere Cheese Tart marmalade onions

You'll need one recipe of basic savoury pastry to make this tart. It needs to be blind baked and ready to be used. This cheese tart can really be made with any cheese and the same method so why not give it a bit of a try with the ingredients you have. It's kind of a glorified quiche of course... but don't make it in a deep tin. It needs a nice shallow tin and minimal cooking.
4.67 from 3 votes
Servings 6


  • 200 gm Gruyere Cheese grated
  • 300 ml cream thickened or heavy (1 1/2 cups)
  • 3 whole egg yolks large
  • 1 kg onions sliced onions
  • 50 gm butter
  • 2 Tablespoons olive oil
  • 2 Tablespoons orange marmalade
  • 100 ml white balsamic or Caramelised balsamic
  • 20 ml aged balsamic or plain balsamic if using caramelised above
  • 50 gm walnuts
  • 40 gm sugar


The Tart

  • My tart case measures 35 cm x 13 cm (13 x 5 in) You could use a 24 cm (9 in) round tin or a 28 x 18 cm (11 x 7 inch). Just make sure they have a removable bottom Once you have a baked tart case:
  • Put 1/2 the grated cheese onto the bottom of the tart case.
  • Put the egg yolks, cream and the rest of the cheese into a bowl with some salt and pepper and mix well. Pile the mixture into the tart case along with the other cheese.
  • Put the tart into the oven and bake 15-20 minutes or till just set (it may be a bit wobbly when shaken)

To make the onions:

  • Heat a pot and add the olive oil and butter. Let it melt then add the onions and cook on low till starting to wilt and colour stirring frequently. ( the bottom may catch a little. Just don't scrape it.)
  • When the onions are golden in colour add the marmalade and the white balsamic vinegar. Continue to cook till the onions become a deeper golden colour and look kind of glossy.
  • Add a Tablespoon of sweet balsamic to finish.

To make the walnuts

  • Heat a non stick frypan and add the walnuts. Toss over a medium heat till starting to colour. Once they are lightly coloured turn off the heat and sprinkle over the sugar tossing to coat. The sugar will melt with the heat and coat the walnuts. Cool on a plate
  • Serve the tart wth a little extra balsamic ( sweet or aged)


You can substitute Swiss Cheese for Gruyere