Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 1 large onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Chabri Stagionato cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1 egg, beaten
Special equipment needed:
- 9-inch tart pan with removable bottom
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface and fit it into the tart pan. Trim off any excess pastry.
3. Prick the bottom of the pastry with a fork and chill in the refrigerator for 10 minutes.
4. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, until caramelized, about 20-25 minutes.
5. Stir in the balsamic vinegar, salt, and black pepper and cook for another 2-3 minutes.
6. Spread the caramelized onions evenly over the bottom of the pastry.
7. In a small bowl, mix together the Chabri Stagionato cheese, Parmesan cheese, heavy cream, and beaten egg.
8. Pour the cheese mixture over the onions in the pastry.
9. Bake the tart for 25-30 minutes, or until the pastry is golden brown and the filling is set.
10. Let the tart cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 50-55 minutes
Temperature:
Preheat oven to 400°F (200°C)
Serving size:
Serves 6-8
Nutritional information:
Calories: 312
Fat: 23g
Saturated Fat: 9g
Cholesterol: 71mg
Sodium: 398mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 2g
Protein: 8g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or phyllo dough.
- Chabri Stagionato cheese can be substituted with any hard, aged cheese such as Parmigiano-Reggiano or Pecorino Romano.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or pancetta to the tart for extra flavor.
- Top the tart with sliced cherry tomatoes or roasted red peppers before baking.
- Use different types of cheese, such as Gruyere or cheddar, for a different flavor profile.
Tips and tricks:
- Be sure to prick the bottom of the pastry with a fork before chilling to prevent it from puffing up during baking.
- If the edges of the pastry start to brown too quickly, cover them with foil or a pie crust shield.
- Let the tart cool for a few minutes before slicing to allow the filling to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a platter or cutting board with a garnish of fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
Serve the tart with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Green salad or roasted vegetables.
Troubleshooting advice:
- If the pastry is not cooked through, bake for an additional 5-10 minutes.
- If the filling is not set, bake for an additional 5-10 minutes.
- If the pastry is browning too quickly, cover the edges with foil or a pie crust shield.
Food safety advice:
Be sure to cook the onions until caramelized to ensure they are fully cooked and safe to eat.
Food history:
Tarts have been a popular dish in Europe since the Middle Ages, and were often filled with savory ingredients such as cheese, vegetables, and meat.
Flavor profiles:
The tart has a buttery, flaky pastry crust filled with sweet caramelized onions and tangy, nutty cheese.
Serving suggestions:
Serve the tart as an appetizer or main dish for a dinner party or holiday gathering.
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Region: Italian