Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Bra Duro cheese
- 2 eggs
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the puff pastry on a lightly floured surface until it is about 1/8 inch thick.
3. Place the puff pastry into the tart pan, pressing it into the bottom and sides. Trim any excess pastry from the edges.
4. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook until they are soft and caramelized, about 20 minutes.
5. Add the balsamic vinegar, salt, and black pepper to the onions and stir to combine.
6. Spread the caramelized onions over the bottom of the puff pastry.
7. Sprinkle the grated Bra Duro cheese over the onions.
8. In a small bowl, whisk together the eggs, heavy cream, and nutmeg.
9. Pour the egg mixture over the cheese and onions.
10. Bake the tart for 30-35 minutes, or until the filling is set and the pastry is golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 23g
Saturated Fat: 10g
Cholesterol: 105mg
Sodium: 290mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 3g
Protein: 8g
Substitutions for ingredients:
- Bra Duro cheese can be substituted with Parmesan or Gruyere cheese.
- Puff pastry can be substituted with pie crust.
Variations:
- Add sliced mushrooms to the caramelized onions.
- Top the tart with sliced tomatoes before baking.
- Add cooked bacon or ham to the filling.
Tips and tricks:
- Make sure to prick the bottom of the puff pastry with a fork before adding the filling to prevent it from puffing up too much.
- Use a sharp knife to cut the tart into 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:
- To reheat the tart, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the tart on a decorative platter or cake stand.
- Garnish the tart with fresh herbs, such as parsley or thyme.
Pairings:
- Serve the tart with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with bacon
- Grilled asparagus with garlic butter
Troubleshooting advice:
- If the pastry is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the onions until they are fully caramelized to prevent any raw onion flavor in the tart.
- Store any leftover tart in the refrigerator and consume within 3 days.
Food history:
- Tarts have been a popular dish in Europe since the Middle Ages, with savory tarts becoming more popular in the 16th century.
Flavor profiles:
- The tart has a buttery and flaky pastry crust, with a rich and savory filling of caramelized onions, nutty Bra Duro cheese, and a creamy egg and cream mixture.
Serving suggestions:
- Serve the tart as an appetizer or main dish for a brunch or lunch gathering.
- Pair the tart with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
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Taste: Savory, Sweet, Caramelized, Buttery, Oniony