Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3-4 tablespoons ice water
- 1/2 pound ground pork
- 1/2 cup milk
- 1/2 cup breadcrumbs
- 1/4 cup chopped onion
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 2 large onions, sliced
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine flour and salt. Add chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. Roll out the dough on a floured surface and transfer it to the tart pan. Press the dough into the bottom and sides of the pan, trimming any excess dough. Prick the bottom with a fork and line with parchment paper. Fill with pie weights or dried beans and bake for 15 minutes. Remove the weights and parchment paper and bake for an additional 10 minutes.
5. In a medium saucepan, combine ground pork, milk, breadcrumbs, chopped onion, cinnamon, cloves, nutmeg, black pepper, and salt. Cook over medium heat, stirring occasionally, until the pork is cooked through and the mixture is thickened, about 15-20 minutes.
6. In a separate pan, melt 2 tablespoons of butter over medium heat. Add sliced onions and cook until caramelized, about 20-25 minutes. Stir in brown sugar and balsamic vinegar and cook for an additional 5 minutes.
7. Spread the pork mixture evenly over the pre-baked tart crust. Top with caramelized onions and sprinkle with grated Parmesan cheese.
8. Bake for 25-30 minutes, or until the cheese is melted and the crust is golden brown.
9. Let the tart cool for a few minutes before slicing and serving.
- Time:
Preparation time: 45 minutes
- Cooking time: 1 hour
Temperature:
- Preheat oven to 375°F.
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 390
- Fat: 23g
- Carbohydrates: 28g
- Protein: 16g
Substitutions for ingredients:
- Ground pork can be substituted with ground beef or ground turkey.
- Parmesan cheese can be substituted with any other hard cheese.
Variations:
- Add chopped herbs, such as thyme or rosemary, to the pork mixture for extra flavor.
- Top the tart with sliced tomatoes or roasted red peppers for a colorful twist.
Tips and tricks:
- Make sure the butter and water are very cold when making the dough to ensure a flaky crust.
- Use a food processor to make the dough if you have one.
- Caramelized onions can be made ahead of time and stored in the fridge for up to 3 days.
Storage instructions:
- Store leftover tart in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the tart in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the tart on a platter with a sprinkle of fresh herbs and a drizzle of balsamic glaze.
Garnishes:
- Fresh herbs, such as parsley or thyme, can be used as a garnish.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted asparagus or Brussels sprouts
Troubleshooting advice:
- If the dough is too dry, add more water, one tablespoon at a time.
- If the crust is too soggy, prick the bottom with a fork and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure the pork is cooked through to an internal temperature of 160°F.
Food history:
- Cretons is a traditional French-Canadian pork spread that is often served on toast for breakfast or as a snack.
Flavor profiles:
- The tart has a savory and slightly sweet flavor from the pork and caramelized onions, with a hint of spice from the cinnamon, cloves, and nutmeg.
Serving suggestions:
- Serve the tart as a main course for lunch or dinner, or as an appetizer for a party.
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Region: Canadian