Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons butter
- 2 large onions, thinly sliced
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled coucougnette cheese
- 3 eggs
- 1/2 cup heavy cream
- 1/4 cup milk
- 1/4 teaspoon nutmeg
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Mixing bowl
- Whisk
- Saute pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and fit it into the tart pan. Trim the edges and prick the bottom with a fork. Bake for 10 minutes and set aside.
3. In a saute pan, melt the butter over medium heat. Add the onions, sugar, salt, and black pepper. Cook, stirring occasionally, until the onions are caramelized, about 20 minutes.
4. Spread the caramelized onions over the bottom of the pre-baked pie crust. Sprinkle the coucougnette cheese over the onions.
5. In a mixing bowl, whisk together the eggs, heavy cream, milk, and nutmeg. Pour the mixture over the onions and cheese.
6. Bake the tart for 30-35 minutes, or until the filling is set and the top is golden brown.
7. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 23g
Carbohydrates: 18g
Protein: 9g
Sodium: 250mg
Substitutions for ingredients:
- Coucougnette cheese can be substituted with feta or goat cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham to the tart for a meatier version.
- Use different types of cheese, such as cheddar or Swiss.
- Add sliced mushrooms to the caramelized onions for extra flavor.
Tips and tricks:
- Be sure to prick the bottom of the pie crust with a fork before baking to prevent it from puffing up.
- Use a sharp knife to slice the tart for clean cuts.
- The tart can be served 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 for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a platter with a garnish of fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
This tart pairs well with a light salad and a glass of white wine.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the pie crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
- Be sure to cook the onions until they are caramelized to ensure they are fully cooked.
- Store any leftover tart in the refrigerator and consume within 3 days.
Food history:
Coucougnette cheese is a French cheese made from goat's milk. It is named after a traditional French candy, which is shaped like a small testicle.
Flavor profiles:
This tart has a savory and slightly sweet flavor from the caramelized onions, with a tangy and creamy taste from the coucougnette cheese.
Serving suggestions:
Serve this tart as an appetizer or main dish for a brunch or lunch gathering.
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Region: French