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  • 1 tablespoon coarse-grain mustard
  • 1 (9-inch) unbaked pie crust
  • 1 tablespoon extra-virgin olive oil
  • 2 medium onions, thinly sliced
  • 1 teaspoon fresh thyme
  • 3 eggs
  • 1 1/4 cups half-and-half
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 1/2 cups (6-ounces) shredded Comté cheese


  1. Preheat oven to 375F.
  2. Rub mustard over pie crust. Refrigerate 30 minutes. Prick crust with a fork. Line with wax paper or aluminum foil, add dry beans or pie weights, and bake 12 minutes. Remove from oven and cool.
  3. Heat oil in a medium skillet over medium heat. Add onions and thyme; cook, stirring occasionally, until onions soften and caramelize, about 25 minutes. Remove from heat and cool.
  4. Combine eggs, half-and-half, salt and pepper; whisk until well blended. Sprinkle cheese over bottom of crust. Pour in egg mixture. Spoon onions over egg mixture.
  5. Bake 25 minutes, or until custard is set and top is golden brown
Recipe by Nancy Vienneau.

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The recipe was originally published as Comté Onion Tart on

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