Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 cup crumbled anari cheese
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust on a lightly floured surface to fit the tart pan. Place the crust into the tart pan and press it firmly against the bottom and sides. Trim the excess dough from the edges.
3. Prick the bottom of the crust with a fork and line it with parchment paper. Fill the crust with pie weights or dried beans.
4. Bake the crust for 10 minutes. Remove the weights and parchment paper and bake for an additional 5 minutes.
5. In a large skillet, heat the olive oil over medium heat. Add the onions, salt, black pepper, thyme, oregano, and garlic powder. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 20 minutes.
6. Sprinkle the crumbled anari cheese over the bottom of the baked crust. Spread the caramelized onions over the cheese.
7. In a medium bowl, whisk together the eggs, heavy cream, and milk. Pour the egg mixture over the onions.
8. Bake the tart for 30-35 minutes, or until the filling is set and the top is golden brown.
9. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 280
Fat: 20g
Carbohydrates: 16g
Protein: 8g
Sodium: 430mg
Sugar: 3g
Substitutions for ingredients:
- Anari cheese can be substituted with feta cheese or goat cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add chopped cooked bacon or ham to the filling.
- Use different herbs and spices, such as rosemary or cumin, to flavor the onions.
- Add chopped sun-dried tomatoes or roasted red peppers to the filling.
Tips and tricks:
- Make sure to prick the bottom of the crust with a fork to prevent it from puffing up during baking.
- Use a sharp knife to slice the tart cleanly.
- Serve the tart warm or at room temperature.
Storage instructions:
- Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the tart, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the tart on a platter with a sprinkle of fresh herbs, such as parsley or chives.
- Cut the tart into small squares or wedges for a party appetizer.
Garnishes:
- Fresh herbs, such as parsley or chives
- Crumbled anari cheese
Pairings:
- Serve the tart with a green salad dressed with a vinaigrette.
- Pair the tart with a glass of white wine, such as Sauvignon Blanc or Chardonnay.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic bread or breadsticks
Troubleshooting advice:
- If the crust starts to brown too quickly, cover the edges with foil to prevent burning.
- 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 golden brown to ensure they are fully cooked.
- Store any leftover tart in the refrigerator and consume within 3 days.
Food history:
- Anari cheese is a traditional Cypriot cheese made from the whey of sheep or goat milk.
Flavor profiles:
- The tart has a savory and slightly sweet flavor from the caramelized onions and anari cheese.
Serving suggestions:
- Serve the tart as a main dish for lunch or dinner, or as an appetizer for a party.
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