You can use store bought puff pastry or another pastry of your choice. This recipe is for a standard 10-inch tart pan. You will want to make a lot of the smoked onions as they are great to have around for things like salad, pizza and pasta. I recommend pouring the St. Francis Cabernet with this dish because the crisp fruit of the wine balances the richness and deep flavors in the tart. I enjoy that tart with several of our red wines as well.
1 yellow onion peeled and sliced ¼ inch thick
Using a home-style smoker, place the onion slices on the smoker rack and smoke the onions for 2 hours. Wrap the smoked onions in aluminum foil and bake in a 350°F oven for about 45 minutes or until the onion slices are tender. Chop the onions and refrigerate.
10 inch pre-baked tart shell
½ cup Gruyere cheese, grated
1 heaping tablespoon smoked onions, chopped
4 whole large eggs
1 cup milk
1 cup whipping cream
Pinch of kosher salt
Pinch of fresh ground black pepper
Preheat oven to 350°F. Whisk together the eggs, milk and cream. Season to taste with the salt and pepper. Add the smoked onions. Spread the cheese evenly on the bottom of the tart shell and pour the custard mix over the cheese. Bake for 20-25 minutes or until golden brown and the tart filling has puffed up some. Serve with a simple salad dressed with oil and vinegar as a light entrée.