Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup dry white wine
- 1 cup shredded Gouda cheese
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 teaspoon ground 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 pre-made pie crust on a lightly floured surface and transfer it to the tart pan. Trim the edges and prick the bottom 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, then remove the parchment paper and weights and bake for an additional 5 minutes.
4. In a large skillet, melt the butter over medium heat. Add the sliced onions, salt, and black pepper. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 20 minutes.
5. Add the white wine to the skillet and cook for an additional 5 minutes, until the liquid has evaporated.
6. Spread the caramelized onions evenly over the bottom of the pre-baked crust. Sprinkle the shredded Gouda 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 25-30 minutes, until the filling is set and the top is golden brown.
9. 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: 320
Fat: 23g
Saturated Fat: 13g
Cholesterol: 135mg
Sodium: 330mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 4g
Protein: 9g
Substitutions for ingredients:
- Instead of Gouda cheese, you can use any other type of cheese that melts well, such as cheddar, Swiss, or brie.
- If you don't have white wine, you can use chicken or vegetable broth instead.
Variations:
- Add cooked bacon or ham to the tart for extra flavor.
- Use a mixture of caramelized onions and sautéed mushrooms for a vegetarian version.
- Top the tart with sliced cherry tomatoes or fresh herbs before baking.
Tips and Tricks:
- To make the caramelized onions faster, you can add a pinch of sugar to the skillet.
- If the edges of the crust start to brown too quickly, cover them with foil.
- Let the tart cool slightly before slicing to prevent the filling from running.
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 side salad and crusty bread.
- Garnish the tart with fresh herbs, such as thyme or parsley.
Pairings:
- This tart pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Mixed green salad with vinaigrette dressing
- Roasted vegetables, such as Brussels sprouts or carrots
Troubleshooting Advice:
- If the crust is too soggy, make sure to pre-bake it for the full time and let it cool before adding the filling.
- If the filling is too runny, make sure to bake the tart for the full time and let it cool slightly before slicing.
Food Safety Advice:
- Make sure to cook the onions thoroughly to prevent any foodborne illnesses.
- Store any leftovers in the refrigerator and consume within 3 days.
Food History:
- Tarts have been a popular dish in Europe since the Middle Ages, and were often filled with meat or fruit.
Flavor Profiles:
- This tart has a savory and slightly sweet flavor, with the nutty taste of Gouda cheese and the caramelized onions.
Serving Suggestions:
- Serve this tart as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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Region: Dutch