Ingredients with Measurements:
- 1 refrigerated pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Gruyere cheese
- 1/4 cup grated Fontina cheese
- 1/4 cup grated Asiago cheese
- 1/4 cup heavy cream
- 2 large eggs
- 1/4 teaspoon nutmeg
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust on a lightly floured surface to fit the tart pan. Transfer the crust to the pan and press it into the bottom and up the sides. Trim the excess dough and prick the bottom all over with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans.
3. Bake the crust for 10 minutes. Remove the weights and parchment paper and bake for another 5 minutes until lightly golden. Set aside to cool.
4. In a large skillet, melt the butter over medium heat. Add the onions, salt, pepper, and thyme. Cook, stirring occasionally, for 20-25 minutes until the onions are caramelized and golden brown. Remove from heat and let cool.
5. In a medium bowl, whisk together the Parmesan, Gruyere, Fontina, and Asiago cheeses, heavy cream, eggs, and nutmeg.
6. Spread the caramelized onions evenly over the bottom of the cooled crust. Pour the cheese mixture over the onions.
7. Bake the tart for 25-30 minutes until the filling is set and golden brown on top.
8. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 25g
Saturated Fat: 14g
Cholesterol: 130mg
Sodium: 400mg
Carbohydrates: 19g
Fiber: 1g
Sugar: 3g
Protein: 12g
Substitutions for ingredients:
- Instead of using a refrigerated pie crust, you can make your own pie crust from scratch.
- You can use any combination of your favorite cheeses in this recipe.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add cooked bacon or ham to the tart for a meaty version.
- Add sliced mushrooms or roasted red peppers for extra flavor.
- Use different herbs and spices to customize the flavor of the tart.
Tips and tricks:
- Be patient when caramelizing the onions. It takes time to get them golden brown and sweet.
- Make sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- Let the tart cool for a few minutes before slicing to make it easier to cut.
Storage instructions:
- Store any leftover tart 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 garnish of fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme.
Pairings:
- Serve the tart with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted asparagus or Brussels sprouts
Troubleshooting advice:
- If the crust starts to brown too quickly, cover the edges with foil to prevent burning.
- If the filling is not set after the recommended baking time, continue to bake the tart for an additional 5-10 minutes until set.
Food safety advice:
- Make sure to cook the onions thoroughly to prevent any risk of foodborne illness.
- 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 savory tarts being a staple in French cuisine.
Flavor profiles:
- The tart has a rich and savory flavor from the combination of caramelized onions and four different types of cheese.
Serving suggestions:
- Serve the tart as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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Region: Italian