Ingredients with Measurements:
- 1 pre-made pie crust
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1/2 cup heavy cream
- 3 eggs
- 1 cup grated Coleraine cheddar cheese
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 floured surface to fit the tart pan. Place the crust in the pan and trim the edges.
3. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes or until the edges are lightly golden.
4. Remove the parchment paper and weights and bake for another 5 minutes until the bottom is lightly golden. Remove from the oven and let cool.
5. In a large skillet, melt the butter and olive oil over medium heat. Add the sliced onions, salt, pepper, thyme, rosemary, and oregano. Cook, stirring occasionally, for 20-25 minutes or until the onions are caramelized and golden brown. Remove from heat and let cool.
6. In a medium bowl, whisk together the heavy cream and eggs until well combined.
7. Spread the caramelized onions evenly over the bottom of the cooled tart crust. Sprinkle the grated Coleraine cheddar cheese over the onions.
8. Pour the egg mixture over the cheese and onions.
9. Bake for 25-30 minutes or until the filling is set and the top is lightly golden.
10. Let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 25g
Saturated Fat: 14g
Cholesterol: 150mg
Sodium: 400mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 3g
Protein: 12g
Substitutions for ingredients:
- Coleraine cheddar cheese can be substituted with any sharp cheddar cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Dried thyme, rosemary, and oregano can be substituted with any dried herbs of your choice.
Variations:
- Add cooked bacon or ham to the tart for a meatier version.
- Add sliced mushrooms to the caramelized onions for a more earthy flavor.
- Use a different type of cheese, such as Gruyere or Parmesan, for a different flavor profile.
Tips and tricks:
- Make sure to cook the onions slowly and stir occasionally to prevent burning.
- Blind baking the crust before adding the filling will prevent a soggy bottom.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.
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 with a side salad and some fresh herbs for garnish.
Garnishes:
- Fresh herbs, such as thyme or rosemary, can be used for garnish.
Pairings:
- Serve the tart with a crisp green salad and a glass of white wine.
Suggested side dishes:
- A side salad or roasted vegetables would pair well with the tart.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake for an additional 5-10 minutes until set.
Food safety advice:
- Make sure to cook the onions thoroughly to prevent any foodborne illness.
Food history:
- Cheddar cheese originated in the English village of Cheddar in the 12th century.
Flavor profiles:
- The tart has a savory and slightly sweet flavor from the caramelized onions and sharp cheddar cheese.
Serving suggestions:
- Serve the tart as a main course for lunch or dinner.
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