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 Bursztyn cheese, crumbled
- 2 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 the tart pan. Transfer the crust to the tart pan and trim the edges. Line the crust with parchment paper and fill with pie weights or dried beans.
3. Bake the crust for 10-12 minutes or until lightly golden. Remove the weights and parchment paper and set aside.
4. In a large skillet, melt the butter over medium heat. Add the sliced onions and cook for 10-15 minutes or until caramelized. Add the brown sugar, salt, and black pepper and stir to combine.
5. Spread the caramelized onions over the bottom of the pre-baked crust. Sprinkle the crumbled Bursztyn cheese over the onions.
6. In a small bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the egg mixture over the cheese and onions.
7. Bake the tart for 25-30 minutes or until the filling is set and lightly golden.
8. Let the tart cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 23g
Saturated Fat: 12g
Cholesterol: 115mg
Sodium: 260mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 5g
Protein: 8g
Substitutions for ingredients:
- Pre-made pie crust can be substituted with homemade pie crust.
- Bursztyn cheese can be substituted with feta cheese or goat cheese.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add cooked bacon or pancetta to the tart for a smoky flavor.
- Top the tart with fresh herbs, such as thyme or parsley, before serving.
- Use different types of cheese, such as Gouda or cheddar, for a different flavor profile.
Tips and tricks:
- To prevent the crust from shrinking during baking, prick the bottom of the crust with a fork before baking and chill the crust in the refrigerator for 30 minutes before baking.
- To make the caramelized onions ahead of time, cook the onions and store them in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store the 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 fresh herbs and a side salad.
Garnishes:
Top the tart with fresh herbs, such as thyme or parsley, before serving.
Pairings:
Pair the tart with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the tart with a side salad or roasted vegetables.
Troubleshooting advice:
- If the crust is too dry, brush it with a beaten egg before baking.
- If the filling is not set after baking, bake the tart for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the onions until caramelized to prevent any raw onion flavor.
- Store the leftover tart in the refrigerator and consume within 3 days.
Food history:
Tarts have been a popular dish in Europe since the Middle Ages. They were originally made with meat and vegetables and were often served at banquets and feasts.
Flavor profiles:
The Bursztyn and Caramelized Onion Tart has a sweet and savory flavor profile with a creamy texture from the cheese and egg filling.
Serving suggestions:
Serve the tart as a main dish or as an appetizer at a party.
Related Categories
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Region: Polish
Taste: Savory, Sweet, Caramelized, Tangy, Rich