Ingredients
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 2 cups cooked jasmine rice
- 1/2 cup Gruyere cheese, grated
- 2 eggs, lightly beaten
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 teaspoon fresh thyme leaves
Tart Crust
- 1 1/3 cup all purpose flour
- 1/2 tsp. salt
- 7 Tbsp. cold butter, diced
- 1/4 cup cold water
Preparation
- Place the flour and salt in the bowl of your Food processor and pulse to mix.
- Add the very cold cut into small cubes, and slowly pulse to blend it into the flour until you get a thin crumb like consistency.
- While pulsing, slowly add the very colda little bit at the time.Stop as soon as the dough comes together and transfer over a sheet of baking paper.
- Assemble the dough into a ball and gently flatten it with your hands. Place a second sheet of baking paper over it, and leave to rest for about 10 minutes.
- Roll the pastry into a large circle about 1/8 thick. Place the tart pan over it to check it is rolled wide enough to fill it.
- Place the rolled pastry over a flat tray and leave in the fridge to rest for at least 1 hour.
- Remove the two baking sheets and place the rolled pastry into the tart pan, then press it against the pan so that it sticks to it. Remove any excess.
- Poke the bottom of the pastry with a fork, then place back in the fridge to rest for at least Just before baking the pastry, place it in the to make sure the butter is extremely cold, almost frozen.
- Preheat the oven to 375°F
- Caramelize the onions: Heat butter in a skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, until the onions turn golden and caramelized, about 20-25 minutes. Season with salt and pepper.
- In a bowl, mix the cooked rice, Gruyere cheese, eggs, cream, and thyme. Stir in the caramelized onions.
- Pour the mixture into the prepared pie crust and bake for 25-30 minutes until the filling is set and the crust is golden brown.