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Gruyère Tart with Caramelized Onions and Grapes

Gruyère Tart with Caramelized Onions and Grapes
Serves 8
This little tart makes for a wonderful starter, with the grapes, onions and cheese complementing each other nicely.
  1. 8 frozen puff pastry shells (3 inches)
  2. 2 tablespoons olive oil
  3. 2 large Vidalia onions, sliced
  4. ½ cup green seedless grapes
  5. ½ cup red seedless grapes
  6. 8 ounces Grand Cru® Surchoix, shredded
  7. ½ cup honey mustard dressing
  1. Preheat oven to 350˚F.
  2. Bake puff pastry shells according to package directions. Remove shells from oven, and carefully cut off the top “lid” to expose pastry shell below. Allow to cool to room temperature.
  3. Heat olive oil in a pan over medium-high heat. Sauté chopped onions until edges begin to brown, then turn heat to medium and slowly sweat onions until caramelized. Remove onions from heat and allow to cool.
  4. Evenly distribute onions and grapes in the center of the baked shells and top with shredded Grand Cru® Surchoix.
  5. Bake shells until cheese is melted and bubbly.
  6. Remove tarts from oven and drizzle with dressing. Serve hot.
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culture: the word on cheese

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