Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/2 cup Grevé cheese, grated
- 3 large eggs
- 1 cup heavy cream
- 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 pre-made pie crust on a lightly floured surface. Transfer it to the tart pan and press it into the bottom and sides. 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. Bake for another 5 minutes or 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, black pepper, and thyme. Cook, stirring occasionally, for 15-20 minutes or until the onions are soft and caramelized.
6. Spread the caramelized onions evenly over the cooled crust. Sprinkle the Grevé cheese on top.
7. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the mixture over the onions and cheese.
8. Bake for 30-35 minutes or until the filling is set and golden brown.
9. Let the tart cool for 10 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: 395
Fat: 30g
Saturated Fat: 18g
Cholesterol: 175mg
Sodium: 380mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 4g
Protein: 10g
Substitutions for ingredients:
- Pre-made pie crust can be substituted with homemade pie crust.
- Grevé cheese can be substituted with Gouda or Emmental cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham to the tart for a meatier version.
- Use different types of cheese, such as cheddar or goat cheese.
- Add sliced mushrooms or diced bell peppers to the caramelized onions for extra flavor.
Tips and Tricks:
- Make sure to cook the onions until they are soft and caramelized for the best flavor.
- Blind-baking the crust before adding the filling ensures a crispy crust.
- 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 or cutting board. Garnish with fresh thyme or parsley.
Garnishes:
Fresh thyme or parsley
Pairings:
- Serve with a side salad for a light lunch or dinner.
- Pair with a glass of white wine, such as Chardonnay or Pinot Grigio.
Suggested Side Dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted vegetables, such as Brussels sprouts or carrots
Troubleshooting Advice:
- If the crust starts to shrink during blind-baking, gently press it back into place with a fork.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to cook the onions thoroughly to prevent any foodborne illnesses.
- Store leftover tart in the refrigerator and consume within 3 days.
Food History:
Tarts have been a popular dish in Europe since the Middle Ages. The French were known for their savory tarts, which were often filled with cheese, vegetables, or meat.
Flavor Profiles:
The Grevé and Onion Tart is a savory and rich dish with a buttery crust, caramelized onions, and nutty Grevé cheese. The addition of thyme and nutmeg adds depth of flavor to the filling.
Serving Suggestions:
Serve the Grevé and Onion Tart as a main dish for lunch or dinner. It can also be served as an appetizer or side dish.
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Region: French