Ingredients with Measurements:
- 1 sheet of puff pastry
- 2 large onions, sliced
- 2 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of brown sugar
- 1 teaspoon of dried thyme
- 4 ounces of goat's cheese, crumbled
- 2 eggs
- 1/2 cup of heavy cream
- Salt and pepper to taste
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Pastry brush
- Non-stick skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the puff pastry on a floured surface until it's large enough to fit into the tart pan. Gently press the pastry into the pan and trim the edges.
3. Prick the bottom of the pastry with a fork and place it in the refrigerator to chill while you prepare the filling.
4. Heat the olive oil in a non-stick skillet over medium heat. Add the sliced onions and cook until they are soft and caramelized, stirring occasionally.
5. Add the balsamic vinegar, brown sugar, and dried thyme to the skillet and stir to combine. Cook for an additional 5 minutes until the onions are dark and sticky.
6. Remove the tart pan from the refrigerator and spread the caramelized onions evenly over the bottom of the pastry.
7. Sprinkle the crumbled goat's cheese over the onions.
8. In a separate bowl, whisk together the eggs and heavy cream. Season with salt and pepper to taste.
9. Pour the egg mixture over the onions and cheese in the tart pan.
10. Bake the tart for 30-35 minutes, or until the filling is set and the pastry is golden brown.
11. Remove the tart from the oven and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 23g
Carbohydrates: 20g
Protein: 8g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or phyllo dough.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Goat's cheese can be substituted with feta or blue cheese.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add sliced tomatoes or roasted red peppers to the tart for extra flavor.
- Top the tart with fresh herbs like basil or parsley before serving.
- Use different types of cheese like cheddar or gouda for a different flavor profile.
Tips and tricks:
- Be sure to prick the bottom of the pastry with a fork before baking to prevent it from puffing up.
- Use a non-stick skillet to prevent the onions from sticking to the pan.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
Store leftover tart in an airtight container in the refrigerator 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 side salad for a complete meal.
Garnishes:
Garnish the tart with fresh herbs like thyme or rosemary.
Pairings:
Pair the tart with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the tart with a side salad or roasted vegetables.
Troubleshooting advice:
- If the pastry is too thick, roll it out thinner before placing it in the tart pan.
- If the filling is too runny, bake the tart for an additional 5-10 minutes until it's set.
Food safety advice:
Be sure to refrigerate any leftover tart within 2 hours of cooking to prevent bacterial growth.
Food history:
Tarts have been a popular dish in Europe since the Middle Ages. They were originally made with meat and vegetables and were often served at banquets and feasts.
Flavor profiles:
This tart has a sweet and savory flavor profile with caramelized onions, tangy goat's cheese, and a buttery pastry crust.
Serving suggestions:
Serve the tart as an appetizer or main course with a side salad or roasted vegetables.
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