Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup white wine
- 1/2 cup Aschbacher Magerkäse, grated
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Parchment paper
- Pie weights or dried beans
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. Transfer the crust to the tart pan and press it into the bottom and sides. Trim the edges and prick the bottom with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans.
3. Bake the crust for 15 minutes, then remove the parchment paper and weights. Bake for another 5-10 minutes, or until the crust is lightly golden. Remove from the oven and set aside.
4. In a large skillet, melt the butter over medium heat. Add the onions, salt, and pepper, and cook for 10-15 minutes, stirring occasionally, until the onions are caramelized and golden brown.
5. Add the white wine to the skillet and cook for another 2-3 minutes, or until the wine has evaporated. Remove from the heat and set aside.
6. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Stir in the grated Aschbacher Magerkäse and the caramelized onions.
7. Pour the egg mixture into the pre-baked tart crust.
8. Bake the tart for 25-30 minutes, or until the filling is set and golden brown on top.
9. Remove the tart from the oven and let it cool for 10-15 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 23g
Saturated Fat: 12g
Cholesterol: 150mg
Sodium: 250mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 4g
Protein: 8g
Substitutions for ingredients:
- Aschbacher Magerkäse can be substituted with any other type of hard cheese, such as Parmesan or Gruyere.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add cooked bacon or ham to the filling for a meatier version.
- Use a different type of cheese or a combination of cheeses for a different flavor.
- Add fresh herbs, such as thyme or rosemary, to the filling for extra flavor.
Tips and tricks:
- Be 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 for clean, even slices.
- 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:
Reheat the tart in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a platter or cutting board, garnished with fresh herbs or additional grated cheese.
Garnishes:
Fresh herbs, such as thyme or rosemary, or additional grated cheese.
Pairings:
- Serve the tart with a simple green salad dressed with a vinaigrette.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Garlic bread or a crusty baguette.
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, or until set.
Food safety advice:
- Be sure to cook the onions thoroughly to prevent any risk of foodborne illness.
- Store any leftover tart in the refrigerator and consume within 3 days.
Food history:
The Aschbacher Magerkäse is a type of hard cheese that originated in Austria. It is made from skimmed cow's milk and has a mild, nutty flavor.
Flavor profiles:
The tart has a buttery, flaky crust filled with a savory mixture of caramelized onions, nutty Aschbacher Magerkäse, and a custardy egg and cream filling. The flavors are rich and savory, with a hint of sweetness from the caramelized onions.
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: German