Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 4 ounces goat cheese, crumbled
- 2 eggs
- 1/2 cup heavy cream
- Salt and pepper to taste
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 9-inch tart pan. Transfer the crust to the pan and press it firmly against the bottom and sides. Trim the excess dough and prick the bottom with a fork.
3. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10-12 minutes, or until the crust is lightly golden.
4. In a large skillet, melt the butter over medium heat. Add the onions and cook, stirring occasionally, for 15-20 minutes, or until the onions are caramelized.
5. Add the brown sugar and balsamic vinegar to the skillet and stir to combine. Cook for an additional 5 minutes, or until the mixture is thick and syrupy.
6. In a medium bowl, whisk together the eggs and heavy cream. Season with salt and pepper to taste.
7. Spread the caramelized onions evenly over the pre-baked crust. Sprinkle the crumbled goat cheese on top.
8. Pour the egg and cream mixture over the onions and cheese.
9. Bake the tarte for 25-30 minutes, or until the filling is set and the top is lightly golden.
10. Let the tarte cool for 10-15 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 320
Fat: 23g
Carbohydrates: 20g
Protein: 8g
Sodium: 250mg
Sugar: 6g
Substitutions for ingredients:
- Pie crust: You can use a homemade pie crust instead of a pre-made one.
- Goat cheese: You can use feta cheese or blue cheese instead of goat cheese.
- Heavy cream: You can use half-and-half or whole milk instead of heavy cream.
Variations:
- Add chopped fresh herbs, such as thyme or rosemary, to the egg and cream mixture for extra flavor.
- Top the tarte with sliced cherry tomatoes or roasted red peppers for a pop of color.
- Use caramelized mushrooms instead of onions for a different flavor profile.
Tips and Tricks:
- Make sure to prick the bottom of the pie crust with a fork before baking to prevent it from puffing up.
- Use a mandoline or food processor to thinly slice the onions for even caramelization.
- Let the tarte cool slightly before slicing to prevent the filling from spilling out.
Storage Instructions:
- Store any leftover tarte in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the tarte, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the tarte on a platter with a sprinkle of fresh herbs on top.
- Cut the tarte into small squares or wedges for a party appetizer.
Garnishes:
- Fresh herbs, such as thyme or rosemary
- Crumbled goat cheese
Pairings:
- A crisp green salad with a vinaigrette dressing
- A glass of white wine, such as Sauvignon Blanc or Chardonnay
Suggested Side Dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic mashed potatoes
Troubleshooting Advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake the tarte for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to cook the onions until they are caramelized to prevent any raw onion flavor in the tarte.
- Store any leftover tarte in the refrigerator and consume within 3 days.
Food History:
- Tarte Tatin, a classic French dessert, is a variation of this savory tarte. It is made with caramelized apples and a buttery pastry crust.
Flavor Profiles:
- The caramelized onions add a sweet and savory flavor to the tarte, while the tangy goat cheese balances it out.
Serving Suggestions:
- Serve the tarte as a main course for a light lunch or dinner.
- Cut the tarte into small squares or wedges for a party appetizer.
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Region: French