Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces Brebidor cheese, crumbled
- 3 large eggs
- 1/2 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 the oven to 375°F.
2. Roll out the pre-made pie crust on a lightly floured surface to fit a 9-inch tart pan. Transfer the crust to the tart pan and press it into the bottom and sides. Trim the edges and prick the bottom with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans.
3. Bake the crust for 10 minutes, then remove the parchment paper and weights and bake for an additional 5 minutes, or until lightly golden. Remove from the oven and let cool.
4. In a large skillet, melt the butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 20 minutes. Add the brown sugar, salt, and black pepper and stir to combine.
5. Spread the caramelized onions evenly over the bottom of the cooled tart crust. Sprinkle the crumbled Brebidor cheese over the onions.
6. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the egg mixture over the onions and cheese.
7. Bake the tart for 30-35 minutes, or until the filling is set and golden brown. Let 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: 290
Fat: 21g
Carbohydrates: 16g
Protein: 8g
Sodium: 220mg
Sugar: 5g
Substitutions for ingredients:
- Brebidor cheese can be substituted with feta or goat cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add chopped cooked bacon or ham to the filling for a meatier version.
- Top the tart with sliced cherry tomatoes or roasted red peppers before baking.
- Use a different type of cheese, such as Gruyere or cheddar, for a different flavor profile.
Tips and tricks:
- Be sure to cook the onions until they are caramelized and golden brown to bring out their sweetness.
- Blind baking the crust before adding the filling ensures a crisp crust.
- Let the tart cool for at least 10 minutes before slicing to allow the filling to set.
Storage instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave or oven until warmed through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh herbs, such as parsley or thyme.
Garnishes:
Garnish with a sprinkle of chopped fresh herbs or a drizzle of balsamic glaze.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with garlic and parmesan
- Grilled asparagus with lemon and olive oil
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
Be sure to cook the onions and eggs to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Tarts have been a popular dish in Europe since the Middle Ages, and were often filled with meat, vegetables, or fruit. Caramelized onions have been a staple in French cuisine for centuries, and are often used as a topping for tarts and quiches.
Flavor profiles:
The Brebidor cheese adds a tangy and slightly nutty flavor to the tart, while the caramelized onions bring a sweet and savory note. The nutmeg adds a warm and spicy flavor to the filling.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
Related Categories
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Region: French
Taste: Savory, Sweet, Caramelized, Buttery, Rich