Ingredients
15 mL (1 tbsp) butter
1 onion, chopped
2 eggs
325 mL (1 1/3 cups) cream, 18%
1 mL (¼ tsp) salt
Pinch pepper and nutmeg
375 mL (1 ½ cups) gruyere and emmenthal cheeses, shredded
Pastry:
125 mL (½ cup) butter
15 mL (1 tbsp) vegetable shortening
400 mL (1 2/3 cup) flour
1 egg yolk
50 mL (¼ cup) ice water
Method
Pastry: In bowl and using pastry blender or 2 knives, cut butter and shortening into flour until in crumbs. Whisk egg yolk with water; drizzle over flour mixture and mix until pastry holds together. Form into ball. Wrap and refrigerate for 1 hour. In skillet, melt butter over medium heat; cook onion until lightly browned, about 10 minutes. Set aside. In bowl, beat together eggs, cream, salt, pepper and nutmeg until combined but not frothy. Set aside. Divide pastry in half. On lightly floured surface, roll out each half to 3 mm (1/8-inch) thickness. Using 8 cm (3-inch) round cookie cutter, cut out 12 circles from each half. Fit into 5.5 cm (2 ¼-inch) greased tart or muffin cups. Spoon about 5 mL (1 tsp) onion mixture into each; spoon Gruyere and Emmenthal cheeses loosely into each, mounding on top. Pour in egg mixture to top of pastry. Bake in bottom third of 200°C (400°F) oven until lightly browned, 20 minutes. Serve warm. (Make-ahead: Remove from pan; let cool on rack. Refrigerate in single layer in airtight container for up to 3 days; reheat on rimmed baking sheet in 200°C (400°F) oven for 4 minutes.)
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