Savory > Tart

Cheeseweed and Caramelized Onion Tart Recipe

Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheeseweed
- 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 pie crust on a lightly floured surface to fit the tart pan. Transfer the crust to the pan and trim the edges. Prick the bottom of the crust with a fork and line it with parchment paper. Fill the crust with pie weights or dried beans.
3. Bake the crust for 10 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes.
4. In a large skillet, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until they are caramelized and golden brown, about 20 minutes. Stir in the balsamic vinegar, salt, and pepper.
5. Spread the caramelized onions evenly over the bottom of the tart crust. Sprinkle the shredded cheeseweed over the onions.
6. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the egg mixture over the onions and cheeseweed.
7. Bake the tart for 30-35 minutes, or until the filling is set and the crust is golden brown.
8. Let the tart 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
Total Fat: 20g
Saturated Fat: 11g
Cholesterol: 100mg
Sodium: 290mg
Total Carbohydrates: 20g
Dietary Fiber: 1g
Sugar: 4g
Protein: 7g

Substitutions for ingredients:
- Cheeseweed can be substituted with any type of shredded cheese.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Heavy cream can be substituted with half-and-half or whole milk.

Variations:
- Add cooked bacon or pancetta to the tart for extra flavor.
- Use a mixture of different cheeses, such as cheddar, Gouda, and Parmesan.
- Add sliced mushrooms or roasted red peppers to the tart.

Tips and tricks:
- To prevent the crust from shrinking while baking, make sure to prick the bottom with a fork and use pie weights or dried beans.
- Make sure to cook the onions until they are caramelized and golden brown for the best flavor.
- Let the tart cool for 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 the tart in a 350°F 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 side salad or roasted vegetables for a complete meal.

Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted Brussels sprouts with bacon
- Garlic roasted potatoes

Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil or a pie shield.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.

Food safety advice:
Make sure to store any leftover tart in the refrigerator and consume within 3 days.

Food history:
Tarts have been a popular dish in Europe for centuries, with both sweet and savory variations. Caramelized onion tarts are a classic French dish, often served as an appetizer or light lunch.

Flavor profiles:
The tart has a savory and slightly sweet flavor, with the caramelized onions and nutmeg adding depth and richness to the dish.

Serving suggestions:
Serve the tart warm or at room temperature as an appetizer or light lunch.

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Taste: Savory, Rich, Creamy, Sweet, Tangy, Caramelized