Ingredients with Measurements:
- 1 sheet of frozen puff pastry, thawed
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces Cashel Blue cheese, crumbled
- 2 eggs
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry on a lightly floured surface to fit the tart pan. Line the pan with the pastry, pressing it into the corners and trimming any excess. Prick the bottom of the pastry with a fork and line with parchment paper. Fill the tart with pie weights or dried beans and bake for 15 minutes.
3. Remove the weights and parchment paper and bake for another 5 minutes until lightly golden. Remove from the oven and set aside.
4. In a large skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, for 10-15 minutes until softened and caramelized. Add the brown sugar, salt, and black pepper and cook for another 5 minutes until the onions are deeply caramelized. Remove from the heat and set aside.
5. Sprinkle the crumbled Cashel Blue cheese over the bottom of the tart shell. Spoon the caramelized onions over the cheese.
6. In a medium bowl, whisk together the eggs and heavy cream. Pour the mixture over the onions and cheese. Sprinkle with chopped parsley.
7. Bake the tart for 25-30 minutes until the filling is set and the top is golden brown. Remove from the oven and let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 365
Fat: 28g
Saturated Fat: 15g
Cholesterol: 137mg
Sodium: 360mg
Carbohydrates: 19g
Fiber: 1g
Sugar: 4g
Protein: 9g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or phyllo dough.
- Cashel Blue cheese can be substituted with any blue cheese or feta cheese.
- Fresh parsley can be substituted with fresh thyme or rosemary.
Variations:
- Add sliced mushrooms to the caramelized onions for extra flavor.
- Substitute the onions with caramelized leeks or shallots.
- Add chopped bacon or pancetta to the filling for a meaty twist.
Tips and tricks:
- Make sure to prick the bottom of the pastry with a fork before baking to prevent it from puffing up.
- Use a sharp knife to slice the tart cleanly.
- 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:
Reheat the tart in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh parsley or thyme.
Garnishes:
Garnish with fresh herbs or a drizzle of balsamic glaze.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts, green beans, or asparagus.
Troubleshooting advice:
If the pastry is browning too quickly, cover the edges with foil to prevent burning.
Food safety advice:
Make sure to cook the onions until they are deeply caramelized to ensure they are fully cooked.
Food history:
Cashel Blue cheese is a semi-soft blue cheese made in Ireland. It was first produced in 1984 by Jane and Louis Grubb on their farm in County Tipperary.
Flavor profiles:
The tart has a buttery, flaky crust with a creamy, tangy filling of Cashel Blue cheese and caramelized onions.
Serving suggestions:
Serve the tart as a main course or as an appetizer for a dinner party.
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Region: Irish