Cheese & onion tarts

Cheese & onion tarts

Total: 55 min. | Active: 20 min.
Nutritional value / piece: 480 kcal
, Fat: 37 g
, Carbohydrate: 17 g
, Protein: 19 g


6 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)


1 tbsp clarified butter
2 onions, cut into thin rings


200 g tangy Gruyère, coarsely grated
100 g Emmental, coarsely grated
1 dl full cream
1 ½ dl full-cream milk
2 fresh eggs
¼ tsp salt
a little nutmeg
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For 6 ramekins each approx. 10 cm diameter, greased and floured

How it's done

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Roll out the dough, cut out 6 circles (each approx. 10 cm in diameter), place in the prepared tins. Prick the bases firmly with a fork, briefly refrigerate.


Heat the clarified butter in a non-stick frying pan. Reduce the heat, add the onions and briefly sauté, cover and cook over a low heat for approx. 10 mins. until soft, stirring occasionally. Allow the onions to cool slightly.


Mix the cheese and all the remaining ingredients well, spread on top of the pastry. Top with the onions.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 180 °C.

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