25 min
Prep time
60 min
Cook time
4
Servings
Intermediate
Difficulty
1h25
Total time
Ingredients
Instructions
-
1
Roll out the pastry with a rolling pin and press it into a buttered mold with sides high enough (if possible, use a removable mold to facilitate unmolding).
-
2
Prick the bottom with a fork.
-
3
Peel and thinly slice the onions, soften them gently in the fat (reserve 25 g of butter).
-
4
Do not let them brown.
-
5
Mash in beer, season, add the laurel, and cook slowly for 20 to 30 minutes.
-
6
Remove from heat when the onions are tender and the liquid has nearly evaporated.
-
7
Add the whole eggs, mix well, and gradually incorporate the grated cheese.
-
8
Adjust seasoning (be careful with salt, as the cheese is already salty).
-
9
Pour this mixture over the pastry base.
-
10
Cover with slices of cheese, sprinkle with pieces of butter.
-
11
Bake in the preheated oven and cook for 30 to 40 minutes. Serve warm preferably.
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