Video Transcript

Hi, I'm Romina Rasmussen, and I'm the pastry chef at Les Madeleines in Salt Lake City, and today we are going to make a cheese and onion tart in a crispy puff pastry shell. Okay, so I've got my frying pan here, my saute pan, I'm just gonna add a little bit of oil, 2, 3 tablespoons. And I'm just gonna let it warm up just a little bit, and I'm gonna add my onions. So you can hear those, hear those going. It's okay if your pan's a little crowded at first, they're gonna cook down pretty fast. And just keep them moving. 'Cause the important thing here is to cook the onions 'till they're soft of course, and get some, a little bit of caramelization, but we also need to cook all that water out. We don't want that to end up in our tart. We're almost done. We've got some light bit of color on there, and I'm just gonna add the thyme, and mix it in. So this next part, super easy, we're mixing the custard that will hold all the onions and the cheese together. And so we need a cup and a half of heavy cream, just gonna scoop that. And I need two eggs. Always crack your eggs on the side of the table, not your bowl. that way if the shells break, they don't end up in your food. I'm gonna whisk it together. And I'm going to add a 1 teaspoon of salt. Mix that in, and we are ready to put it together. Okay, I'm going to take my onions and put them in the tart shell first. We're gonna add all of the onions. I'm just gonna use my spoon to spread them around. Looks like a I missed a few, and you don't have to wait for them to cool off, you can just add them right away. And then I'm going to spread out my Gruyere and my white cheddar. If you don't have white cheddar, regular cheddar is totally fine. This one's an extra sharp, so I really like that 'cause it just has a lot more flavor, but you are welcome to use whatever kind of cheddar you like. Try not to get it on the shell 'cause it will, it has the potential to burn. And then, our filling. Okay. Now to cover all your cheese. There you go, kind of move it around so it goes in between, and it is ready to go into the oven. 325 convection or 350 in a conventional oven. And it's going to take about 45 minutes.