Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 2 large onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup Beurre Noisette (brown butter)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
- Fork
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Roll out the puff pastry on a lightly floured surface until it is thin enough to fit into the tart pan. Place the pastry into the pan and press it into the bottom and sides. Trim any excess pastry with a knife.
3. Prick the bottom of the pastry with a fork and line it with parchment paper. Fill the tart with pie weights or dried beans and bake for 15 minutes.
4. Remove the weights and parchment paper and bake for an additional 5 minutes, or until the pastry is golden brown. Remove from the oven and set aside.
5. In a large skillet, heat the butter and olive oil over medium heat. Add the onions, salt, and black pepper and cook for 20-25 minutes, stirring occasionally, until the onions are caramelized and golden brown.
6. Pour the Beurre Noisette over the bottom of the pastry and spread it evenly. Top with the caramelized onions and sprinkle with Parmesan cheese.
7. Bake the tart for 10-15 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool for a few minutes.
8. Sprinkle the chopped parsley over the top of the tart and serve warm.
Time:
Preparation time: 10 minutes
Cooking time: 50-60 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 290
Fat: 21g
Saturated Fat: 9g
Cholesterol: 32mg
Sodium: 515mg
Carbohydrates: 20g
Fiber: 2g
Sugar: 3g
Protein: 5g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust.
- Parmesan cheese can be substituted with Gruyere or Cheddar cheese.
- Fresh parsley can be substituted with fresh thyme or rosemary.
Variations:
- Add sliced mushrooms to the caramelized onions.
- Top the tart with crumbled bacon or prosciutto.
- Add sliced tomatoes or roasted red peppers to the tart before baking.
Tips and tricks:
- Beurre Noisette can be made by heating butter in a saucepan until it turns brown and has a nutty aroma.
- To prevent the pastry from puffing up during baking, prick it with a fork and line it with parchment paper filled with pie weights or dried beans.
- Let the tart cool for a few minutes before slicing and serving.
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 heated through.
Presentation ideas:
Serve the tart on a platter with a garnish of fresh parsley or thyme.
Garnishes:
Fresh parsley or thyme.
Pairings:
This tart pairs well with a green salad or roasted vegetables.
Suggested side dishes:
Green salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the pastry is not fully cooked, bake it for an additional 5-10 minutes.
- If the onions are not caramelized enough, cook them for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the onions until they are fully caramelized to prevent any foodborne illnesses.
Food history:
Beurre Noisette is a French term for brown butter, which is made by heating butter until it turns brown and has a nutty aroma.
Flavor profiles:
This tart has a rich and savory flavor from the caramelized onions and Beurre Noisette, with a hint of nuttiness from the brown butter.
Serving suggestions:
Serve this tart as an appetizer or as a main course with a side salad or roasted vegetables.
Related Categories
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Region: French
Taste: Buttery, Sweet, Savory, Caramelized, Nutty