Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled Bleu Bénédictin cheese
- 3 large eggs
- 1 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 oven to 375°F.
2. Roll out the pie crust on a lightly floured surface and transfer it to the tart pan. Trim the edges and prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
3. Bake the crust for 15 minutes. Remove the weights and parchment paper and bake for an additional 5 minutes.
4. In a large skillet, melt the butter over medium heat. Add the onions, sugar, salt, and pepper. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 20 minutes.
5. Sprinkle the Bleu Bénédictin cheese over the bottom of the crust. Top with the caramelized onions.
6. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the mixture over the onions.
7. Bake the tart for 30-35 minutes, or until the filling is set and golden brown.
8. 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: 320
Fat: 24g
Saturated Fat: 14g
Cholesterol: 150mg
Sodium: 390mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 4g
Protein: 8g
Substitutions for ingredients:
- Bleu Bénédictin cheese can be substituted with any other blue cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Nutmeg can be substituted with cinnamon or allspice.
Variations:
- Add cooked bacon or ham to the tart for a meatier version.
- Use a different type of cheese, such as goat cheese or feta.
- Add sliced mushrooms or roasted red peppers to the tart for extra flavor.
Tips and tricks:
- Make sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- If the edges of the crust start to brown too quickly, cover them with foil.
- Let the tart cool for a few minutes before slicing to make it easier to cut.
Storage instructions:
Leftover tart can be stored 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 garnish of fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
This tart pairs well with a crisp green salad and a glass of white wine.
Suggested side dishes:
Green salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
If the crust is not cooked through after the initial baking time, cover the filling with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to cook the onions until they are caramelized and golden brown to ensure that they are fully cooked and safe to eat.
Food history:
The Bleu Bénédictin cheese used in this recipe is a Canadian blue cheese that is made in the style of a traditional French Roquefort cheese.
Flavor profiles:
This tart has a savory and slightly sweet flavor from the caramelized onions, with a tangy and creamy note from the Bleu Bénédictin cheese.
Serving suggestions:
Serve this tart as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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