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
- 1/2 cup heavy cream
- 2 large eggs
- 1/2 cup grated Erborinato 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 (190°C).
2. Roll out the pre-made pie crust on a lightly floured surface until it is about 1/8 inch thick.
3. Line the tart pan with the pie crust, trimming any excess dough. Prick the bottom of the crust with a fork, then line it with parchment paper and fill it with pie weights or dried beans.
4. Bake the crust for 15 minutes, then remove the parchment paper and weights and bake for an additional 5 minutes until lightly golden. Set aside to cool.
5. In a large skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 20 minutes.
6. Add the brown sugar, salt, and black pepper to the skillet and stir until the sugar has dissolved. Remove from heat and let cool.
7. In a medium bowl, whisk together the heavy cream and eggs until well combined.
8. Spread the caramelized onions evenly over the bottom of the cooled tart crust. Sprinkle the grated Erborinato cheese over the onions.
9. Pour the egg mixture over the onions and cheese.
10. Bake the tart for 25-30 minutes, or until the filling is set and the top is golden brown.
11. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 23g
Saturated Fat: 13g
Cholesterol: 130mg
Sodium: 290mg
Carbohydrates: 19g
Fiber: 1g
Sugar: 5g
Protein: 8g
Substitutions for ingredients:
- Pre-made pie crust can be substituted with homemade pie crust.
- Erborinato cheese can be substituted with Gorgonzola or Roquefort cheese.
Variations:
- Add sliced mushrooms to the caramelized onions for a richer flavor.
- Top the tart with chopped walnuts before baking for added texture.
Tips and tricks:
- Be sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- Use a sharp knife to slice the tart for clean cuts.
- 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 individual slices in the microwave for 30 seconds or in the oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh herbs, such as thyme or parsley.
Garnishes:
Garnish with a drizzle of balsamic glaze or a sprinkle of chopped fresh herbs.
Pairings:
Pair with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted asparagus
- Garlic mashed 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 for an additional 5-10 minutes.
Food safety advice:
- Be sure to cook the onions until they are fully caramelized to prevent any raw onion flavor.
- Store any leftover tart in the refrigerator and consume within 3 days.
Food history:
Tarts have been a popular dish in European cuisine for centuries, with variations ranging from sweet to savory. Caramelized onion tarts are a classic French dish, often served as an appetizer or light lunch.
Flavor profiles:
The tart has a savory, slightly sweet flavor from the caramelized onions and brown sugar, with a tangy kick from the Erborinato cheese.
Serving suggestions:
Serve the tart as an appetizer or light lunch, accompanied by a side salad or roasted vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian