Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/4 cup white wine
- 1/2 cup heavy cream
- 3 large eggs
- 1/2 cup grated Añejo cheese
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust on a lightly floured surface and transfer it to the tart pan. Press the crust into the pan and trim the edges. Prick the bottom of the crust with a fork and line it with parchment paper. Fill the crust with pie weights or dried beans.
3. Bake the crust for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes.
4. While the crust is baking, melt the butter in a large skillet over medium heat. Add the onions, salt, sugar, and black pepper and cook, stirring occasionally, until the onions are caramelized, about 20 minutes.
5. Add the white wine to the skillet and cook until the liquid has evaporated, about 5 minutes.
6. In a medium bowl, whisk together the heavy cream, eggs, and grated Añejo cheese.
7. Spread the caramelized onions evenly over the bottom of the pre-baked crust. Pour the egg mixture over the onions.
8. Bake the tart for 25-30 minutes, or until the filling is set and the crust is golden brown.
9. Let the tart cool for 10 minutes before slicing. Garnish with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 315
Fat: 22g
Carbohydrates: 20g
Protein: 8g
Sodium: 450mg
Sugar: 5g
Substitutions for ingredients:
- Instead of Añejo cheese, you can use Parmesan or Gruyere cheese.
- Instead of white wine, you can use chicken or vegetable broth.
Variations:
- Add cooked bacon or ham to the tart for extra flavor.
- Use a mix of caramelized onions and sautéed mushrooms for a vegetarian version of the tart.
- Add chopped fresh thyme or rosemary to the egg mixture for extra herb flavor.
Tips and tricks:
- Make sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- Use a sharp knife to slice the tart cleanly.
- Serve the tart warm or at room temperature.
Storage instructions:
Store leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of chopped parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve the tart with a green salad dressed with a vinaigrette.
- Pair the tart with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Garlic bread or crusty bread.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the onions until they are caramelized and soft to prevent any raw onion flavor in the tart.
- Store leftover tart in the refrigerator and consume within 3 days.
Food history:
Tarts have been a popular dish in French cuisine for centuries. The combination of savory fillings and a buttery crust makes for a delicious and satisfying meal.
Flavor profiles:
The Añejo cheese adds a nutty and slightly sweet flavor to the tart, while the caramelized onions provide a rich and savory taste.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A