Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup white wine
- 1/2 cup heavy cream
- 2 eggs
- 1/2 cup Edelpilzkäse cheese, crumbled
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 lightly floured surface to fit the tart pan. Transfer the crust to the tart pan and press it into the bottom and sides. Trim any excess dough and prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
3. Bake the crust for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes.
4. While the crust is baking, melt the butter in a large skillet over medium heat. Add the onions, brown sugar, salt, and black pepper. Cook for 15-20 minutes, stirring occasionally, until the onions are caramelized and golden brown.
5. Add the white wine to the skillet and cook for an additional 2-3 minutes, until the wine has evaporated.
6. In a separate bowl, whisk together the heavy cream and eggs until well combined.
7. Spread the caramelized onions evenly over the bottom of the baked crust. Sprinkle the crumbled Edelpilzkäse cheese over the onions.
8. Pour the egg and cream mixture over the cheese and onions.
9. Bake the tart for 20-25 minutes, until the filling is set and the top is golden brown.
10. Let the tart cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 23g
Saturated Fat: 12g
Cholesterol: 120mg
Sodium: 290mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 6g
Protein: 7g
Substitutions for ingredients:
- Edelpilzkäse cheese can be substituted with blue cheese or gorgonzola.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add cooked bacon or pancetta to the tart for extra flavor.
- Use a mix of caramelized onions and roasted cherry tomatoes for a colorful and flavorful tart.
- Add fresh herbs like thyme or rosemary to the filling for extra flavor.
Tips and tricks:
- To prevent the crust from shrinking during baking, chill the crust in the refrigerator for 30 minutes before baking.
- Use a sharp knife to slice the tart cleanly.
- Serve the tart 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 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the tart on a platter with fresh herbs or a sprinkle of paprika for color.
Garnishes:
Garnish the tart with fresh herbs like parsley or chives.
Pairings:
Pair the tart with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve the tart with a side of roasted asparagus or sautéed mushrooms.
Troubleshooting advice:
- If the 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:
Make sure to cook the onions until they are caramelized and golden brown to ensure they are fully cooked.
Food history:
Tarts have been a popular dish in Europe since the Middle Ages. They were often filled with meat, vegetables, or fruit.
Flavor profiles:
The tart has a savory and slightly sweet flavor from the caramelized onions and brown sugar. The Edelpilzkäse cheese adds a tangy and creamy flavor to the filling.
Serving suggestions:
Serve the tart as an appetizer or main dish for a brunch or lunch gathering.
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Region: German