Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 4 ounces Esrom cheese, grated
- 4 large eggs
- 1 cup heavy cream
- 1/4 teaspoon nutmeg
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. Transfer the crust to a 9-inch tart pan and press it into the bottom and sides of the pan. Trim any excess dough.
3. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes.
4. Remove the parchment paper and weights and bake for an additional 5 minutes, until the crust is lightly golden. Set aside to cool.
5. In a large skillet, melt the butter over medium heat. Add the onions, salt, pepper, and thyme. Cook, stirring occasionally, for 15-20 minutes, until the onions are soft and caramelized.
6. Spread the onions evenly over the bottom of the cooled crust. Sprinkle the grated Esrom cheese over the onions.
7. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the egg mixture over the onions and cheese.
8. Bake the tart for 30-35 minutes, until the filling is set and the top is golden brown.
9. Let the tart cool for 10-15 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 380
Fat: 30g
Saturated Fat: 17g
Cholesterol: 200mg
Sodium: 570mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 3g
Protein: 10g
Substitutions for ingredients:
- Esrom cheese can be substituted with Gouda or Cheddar cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham to the tart for a heartier version.
- Substitute the onions with caramelized leeks or shallots.
- Add chopped fresh herbs, such as parsley or chives, to the egg mixture for extra flavor.
Tips and tricks:
- To prevent the crust from shrinking during baking, make sure to prick the bottom of the crust with a fork before baking and use pie weights or dried beans to weigh it down.
- Make sure to cook the onions until they are fully caramelized for the best flavor.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
Leftover tart can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tart, place it in a preheated 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh herbs, such as thyme or parsley.
Garnishes:
Garnish the tart with a sprinkle of chopped fresh herbs or a drizzle of balsamic glaze.
Pairings:
Pair the tart with a crisp green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted asparagus or Brussels sprouts
- Garlic mashed potatoes
Troubleshooting advice:
- If the crust is too dry, brush it with a beaten egg before baking to create a seal and prevent the filling from seeping through.
- If the filling is not setting, increase the baking time by 5-10 minutes until it is fully cooked.
Food safety advice:
Make sure to cook the tart until the filling is fully set and the internal temperature reaches 160°F to prevent foodborne illness.
Food history:
Esrom cheese is a Danish cheese that originated in the 16th century. It is a semi-soft cheese with a mild, nutty flavor.
Flavor profiles:
The tart has a rich and savory flavor from the caramelized onions and Esrom cheese, with a hint of nutmeg in the egg custard.
Serving suggestions:
Serve the tart as a main course for lunch or dinner, or as a savory appetizer for a party or gathering.
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Region: Danish