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Supper: Onion and Gruyère Tarts


Photo: Dennis Evans

This family recipe looks fantastic, but is simple comfort food. Top with homemade tomato jam for added flavour.

24 mini tarts

Recipe courtesy of Jane Wright, Jane’s Next Door, Halifax.


  • Favourite pastry crust recipe or 2 sheets frozen puff pastry, thawed
  • 4 eggs, lightly beaten
  • ¼ cup whipping cream
  • Salt and pepper, to taste
  • 2 Tbsp olive oil
  • ½ red onion, thinly sliced
  • Shredded gruyère or Swiss cheese
  • 2 tsp fresh thyme, finely chopped


  1. Heat oven to 375°F.
  2. Heavily grease muffin tins.
  3. Lightly roll out pastry on floured board until .3 cm thick. Use circle cutter or drinking glass to cut pastry into circles double the size of your muffin tins.
  4. Press pastry into tin, pick with fork and bake 8–10 minutes, until golden brown.
  5. Cool shells then remove from pan. Meanwhile whisk eggs and cream, and seasonings.
  6. Heat oil in pan over medium-high heat, sauté onions until soft and translucent.
  7. Divide onions and cheese among tart shells, placed on a lined baking sheet. Gently pour enough egg mixture to cover, sprinkle with thyme.
  8. Return tarts to oven and bake for 5–7 minutes or until set. Serve immediately.

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