Ingredients with Measurements:
- 1 pre-made pie crust
- 2 large onions, sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 cup white wine
- 1 cup grated Gruyère cheese
- 2 eggs
- 1/2 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 pie crust on a 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 with pie weights or dried beans.
3. Bake the crust for 10 minutes, then remove the weights and parchment paper and bake for another 5 minutes. Set aside to cool.
4. In a large skillet, melt the butter and olive oil over medium heat. Add the sliced onions, salt, black pepper, and thyme. Cook, stirring occasionally, until the onions are soft and caramelized, about 20 minutes.
5. Add the white wine to the skillet and cook for another 5 minutes, until the liquid has evaporated.
6. Spread the caramelized onions evenly over the bottom of the cooled crust. Sprinkle the grated Gruyère cheese on top.
7. In a small bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the 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: 55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 25g
Saturated Fat: 12g
Cholesterol: 120mg
Sodium: 350mg
Carbohydrates: 22g
Fiber: 2g
Sugar: 4g
Protein: 9g
Substitutions for ingredients:
- Pie crust: You can make your own pie crust from scratch or use a store-bought one.
- Gruyère cheese: You can substitute with any other type of cheese that melts well, such as cheddar, Swiss, or mozzarella.
- White wine: You can use chicken or vegetable broth instead.
Variations:
- Add cooked bacon or ham to the tart for extra flavor.
- Use different types of onions, such as red onions or shallots, for a different taste.
- Add sliced mushrooms to the onions for a more earthy flavor.
Tips and tricks:
- Make sure to cook the onions slowly over low heat to caramelize them properly.
- Don't overfill the tart with the egg mixture, as it will puff up during baking.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.
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 thyme or parsley.
Garnishes:
- Fresh thyme or parsley
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 Brussels sprouts with bacon
- Garlic mashed potatoes
Troubleshooting advice:
- If the crust is not cooked through after the initial baking time, cover the edges with foil to prevent them from burning and continue baking until the crust is golden brown.
Food safety advice:
- Make sure to cook the onions and egg mixture to the proper temperature to prevent any foodborne illnesses.
Food history:
- The Gruyère and caramelized onion tart is a classic French dish that originated in the region of Alsace-Lorraine.
Flavor profiles:
- The tart has a rich and savory flavor from the caramelized onions and Gruyère cheese, with a hint of nutmeg in the egg mixture.
Serving suggestions:
- Serve the tart as an appetizer or main course for a dinner party or holiday gathering.
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Region: Swiss