Onion tart with Emmentaler AOP

60 minutes

simple

Ingredients

Ingredients for 4 servings

500 g onions
75 g lardons
1 tbs rapeseed oil
30 cl milk
3 eggs
salt, pepper, nutmeg
250 g mature Emmentaler AOP
Pastry, rolled out into a round (to fit a 28 cm diameter flan tin)

Star of the dish

Emmentaler AOP Extra

Preparation

Slice the onions into thin strips. Fry the onion strips and lardons in oil on a low heat for approx. 20 min. Leave to cool.

Whisk the milk and eggs together, then season. Grate the Emmentaler AOP on a Rösti grater.

Line the flan tin with the pastry. Use a fork to prick the pastry base. Spread the onions and Emmentaler AOP over the pastry base. Pour the whisked eggs and milk over the top. Bake on the bottom shelf in a hot oven at 220°C for approx. 40 minutes.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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Main course

Onion tart with Emmentaler AOP

Ingredients for 4 servings

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