I could bake and eat this tart once a week since I am totally addicted to Gruyère. Make sure to get real Swiss Gruyère, or the tart just won’t have the right flavor. Sharp cheddar makes a good substitute.
If you want to serve the tart as soon as it is baked, get everything ready early in the day or the day before so you’ll only have to scatter and pour everything into the crust before baking. Just be very careful when unmolding the tart from a hot pan. This makes a great lunch with a green salad and a non-custardy, non-pastry dessert.
Loosely cover the cooled tart with plastic wrap if you are going to serve it at room temperature. Wrap and refrigerate leftovers and reheat them briefly at 375°F (190°C) before serving.
© 2008 Nick Malgieri. All rights reserved.