Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon balsamic vinegar
- 1 cup crumbled Baladi cheese
- 2 eggs
- 1/2 cup heavy cream
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry on a floured surface until it is large enough to fit into the tart pan. Press the pastry into the pan and trim off any excess.
3. In a large skillet, heat the olive oil over medium heat. Add the onions and cook until they are soft and translucent, about 10 minutes.
4. Add the salt, sugar, and balsamic vinegar to the onions and continue cooking until the onions are caramelized, about 20 minutes.
5. Spread the caramelized onions evenly over the bottom of the pastry shell.
6. Sprinkle the crumbled Baladi cheese over the onions.
7. In a small bowl, whisk together the eggs, heavy cream, black pepper, and nutmeg. Pour the mixture over the cheese.
8. Bake the tart for 30-35 minutes, or until the filling is set and the pastry is golden brown.
9. Allow the tart to cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 55 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 340
Fat: 25g
Saturated Fat: 11g
Cholesterol: 120mg
Sodium: 510mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 5g
Protein: 8g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or phyllo dough.
- Baladi cheese can be substituted with feta cheese or goat cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced tomatoes or roasted red peppers to the tart for extra flavor.
- Substitute the caramelized onions with sautéed mushrooms or leeks.
- Add fresh herbs such as thyme or rosemary to the egg mixture for added flavor.
Tips and tricks:
- Be sure to prick the bottom of the pastry shell with a fork before adding the filling to prevent it from puffing up.
- Use a non-stick tart pan or line the pan with parchment paper to prevent the tart from sticking.
- Allow the tart to cool slightly before slicing to prevent the filling from oozing out.
Storage instructions:
Store leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in a preheated 350°F (175°C) 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.
Garnishes:
Garnish the tart with a drizzle of balsamic glaze or a sprinkle of chopped nuts such as walnuts or almonds.
Pairings:
Pair the tart with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Mixed greens salad with a lemon vinaigrette
Troubleshooting advice:
- If the pastry is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, increase the baking time by 5-10 minutes until the filling is firm.
Food safety advice:
- Be sure to cook the onions until they are caramelized to prevent any raw onion flavor in the tart.
- Store leftover tart in the refrigerator and consume within 3 days.
Food history:
Baladi cheese is a traditional Egyptian cheese made from cow's milk. It has a tangy, salty flavor and crumbly texture, making it a popular ingredient in savory dishes such as this tart.
Flavor profiles:
The tart has a savory, cheesy flavor with a hint of sweetness from the caramelized onions. The nutmeg adds a warm, spicy note to the dish.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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