Tomato, caramelised onion and Le Gruyère AOP tart
by Louise Robinson
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Ingredients
Store Cupboard
250g of plain flour
1 pinch of salt
salt
pepper
Dairy
125g of butter, chilled and diced
120g of butter
Cheese
50g of Gruyère, finely grated
100g of Gruyère, finely grated
Beverages
iced water, 1–2 tbsp
Fruit & Vegetables
1kg large onions, peeled, halved and sliced
4 garlic cloves, peeled and chopped
500g of ripe tomatoes, sliced
Salad & Fresh Herbs
1 tbsp of chopped rosemary
Oils & Vinegars
olive oil, to drizzle