Ingredients with Measurements:
- 1 sheet of puff pastry
- 1 large onion, thinly sliced
- 2 tablespoons of butter
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of dried rosemary
- 1/4 teaspoon of dried sage
- 1/2 pound of bloedworst (blood sausage), sliced
- 1/4 cup of grated Parmesan cheese
- 1 egg, beaten
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Roll out the puff pastry on a floured surface to fit the tart pan. Place the pastry into the tart pan, pressing it into the corners and trimming any excess dough.
3. In a skillet, melt the butter over medium heat. Add the sliced onions and cook until they are caramelized and golden brown, about 15-20 minutes. Season with salt, black pepper, thyme, rosemary, and sage.
4. Arrange the sliced bloedworst over the bottom of the tart shell. Spread the caramelized onions over the bloedworst. Sprinkle the grated Parmesan cheese on top.
5. Brush the beaten egg over the edges of the pastry.
6. Bake the tart for 25-30 minutes or until the pastry is golden brown and the filling is cooked through.
7. Let the tart cool for 10 minutes before removing it from the pan.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 420
Fat: 30g
Saturated Fat: 14g
Cholesterol: 115mg
Sodium: 590mg
Carbohydrates: 24g
Fiber: 2g
Sugar: 2g
Protein: 13g
Substitutions for ingredients:
- Bloedworst can be substituted with any other type of sausage.
- Parmesan cheese can be substituted with any other type of hard cheese.
Variations:
- Add sliced apples or pears to the tart for a sweet and savory flavor.
- Use different herbs and spices to season the onions, such as cumin or paprika.
- Add a layer of sliced potatoes or sweet potatoes to the tart for a heartier dish.
Tips and tricks:
- Make sure to caramelize the onions slowly over low heat to bring out their sweetness.
- Use a sharp knife to slice the bloedworst thinly and evenly.
- Brushing the beaten egg over the edges of the pastry will give it a golden brown color and a shiny finish.
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 preheated oven at 350°F 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 dollop of crème fraîche or sour cream.
Pairings:
Pair the tart with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve the tart with a side of roasted potatoes or a crusty baguette.
Troubleshooting advice:
- If the pastry is not cooked through, cover the tart with aluminum foil and bake for an additional 5-10 minutes.
- If the filling is too dry, add a tablespoon of olive oil or butter to the onions while cooking.
Food safety advice:
Make sure to cook the bloedworst and onions thoroughly to prevent any foodborne illnesses.
Food history:
Bloedworst is a traditional Dutch sausage made with pork blood and spices. It is often served as a breakfast or lunch dish.
Flavor profiles:
The tart has a savory and slightly sweet flavor from the caramelized onions and bloedworst. The herbs and spices add a depth of flavor to the dish.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner.
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Region: Dutch