- 200 g plain flour
- 40-60 g of unsalted butter (in chilled cubes)
- pinch of salt
- glass of tepid water
- for the filling
- 4-6 eggs depending on size
- 100 g gruyere cheese (grated)
- large bunch of parsley (finely chopped)
- salt, pepper, nutmeg
- 1 small tub of creme fraiche
- Begin by making the pastry by combining the flour with the butter adding enough until the mixture becomes crumbly.
- Add a pinch of salt and then enough water to bind.
- Form a ball of dough and then place in a bowl in the fridge for 30 minutes.
- Beat all the eggs together as for an omelette and then add the grated gruyere cheese and all the finely chopped parsley. Add the creme fraiche to the beaten egg mixture and incorporate fully.
- Season lightly with salt, pepper and nutmeg and mix well. Adjust the seasoning if necessary.
- Roll out the pastry quite thinly and place in a buttered 30cm tart mould. Pour in the mix making sure the gruyere is evenly distributed over the circumference of the tart.
- Dust the top with a little more nutmeg and then place in a hot oven at 200°C for approximately 25 minutes or until golden on top. Turn the tart frequently while cooking so that the heat is evenly distributed. Eat piping hot immediately or cold.
Eamon's tip: A delicious alternative is to spread the base of the tart lightly with good French dijon mustard before adding the filling.