- Caramelised onion:
Peel and slice the onions. Sauté them in butter and oil on low heat for about 30 minutes. Stir occasionally. Add sugar and continue cooking for about 15 minutes until the onions are soft, golden and caramelised. Season with salt. - Heat the oven to 175 degrees.
- Topping:
Fry the pancetta in a pan until crispy. Drain it on kitchen paper. - Peel the potatoes and slice them very thinly, ideally with a mandoline slicer.
- Cut the dates into wedges.
- Cut the puff pastry into a large round shape. Place it on a tray lined with baking paper and gently crimp the edges.
- Add the potato slices in an overlapping pattern over the pastry. Sprinkle the grated Gruyère cheese on top. Spread the caramelised onion over the potatoes, along with the pancetta and dates. Season with salt, pepper and dried thyme.
- Bake in the middle of the oven for 25–30 minutes, or until the pastry is golden and the potatoes are tender. Garnish with fresh thyme. Serve the tart warm or at room temperature.
Crispy puff pastry meets creamy Le Gruyère AOP, sweet caramelised onion, savoury pancetta and sweet dates for a wonderful contrast of flavours.
| Caramelised onion serves approx. 8 |
|
|---|---|
| 400 g | onions |
| 2 tbsp | butter |
| 2 tbsp | vegetable oil |
| 1 tsp | caster sugar |
| pinch of salt | |
| Topping | |
|---|---|
| 1 | pack of pancetta, 140 g |
| approx. 200 g | potatoes |
| 1 | roll of puff pastry |
| 75 g | Le Gruyère AOP, coarsely grated |
| 5-6 | dried pitted dates |
| 1 | pinch of dried thyme |
| fresh thyme for garnish | |
| 25 g | melted butter |
| salt and pepper | |
