for 6 pieces

Base

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

Onions

1 tbsp	clarified butter
2	onions, cut into thin rings

Filling

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

How it's done

Base

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.

Onions

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.

Filling

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.

Show complete recipe