Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces Herve cheese, crumbled
- 2 large eggs
- 1/2 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 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. Bake for 10 minutes.
3. 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 and cook, stirring occasionally, for 10-15 minutes until softened and caramelized.
5. Add the brown sugar, balsamic vinegar, salt, and black pepper to the skillet and stir to combine. Cook for another 5 minutes until the onions are deep golden brown and sticky.
6. Spread the caramelized onions evenly over the bottom of the pre-baked tart crust. Sprinkle the crumbled Herve cheese on top.
7. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg until smooth. Pour the mixture over the onions and cheese.
8. Bake the tart for 25-30 minutes until the filling is set and golden brown on top.
9. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 338
Fat: 26g
Saturated Fat: 14g
Cholesterol: 130mg
Sodium: 400mg
Carbohydrates: 19g
Fiber: 1g
Sugar: 5g
Protein: 7g
Substitutions for ingredients:
- You can use any type of cheese that melts well, such as Gruyere or Fontina, instead of Herve cheese.
- You can use a store-bought or homemade pie crust.
Variations:
- Add some chopped fresh herbs, such as thyme or rosemary, to the caramelized onions for extra flavor.
- Top the tart with some crispy bacon or prosciutto before serving.
- Use a mixture of caramelized onions and sautéed mushrooms for a vegetarian version of the tart.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork before baking to prevent it from puffing up.
- If the edges of the crust start to brown too quickly, cover them with foil.
- You can make the caramelized onions ahead of time and store them in the fridge for up to 3 days.
Storage instructions:
Store any leftover tart in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the tart in a 350°F oven for 10-15 minutes until heated through.
Presentation ideas:
Serve the tart on a large platter and garnish with some fresh herbs, such as parsley or chives.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
- Serve the tart with a simple green salad dressed with a vinaigrette.
- Pair it with a glass of crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Mashed potatoes or sweet potatoes.
Troubleshooting advice:
- If the filling is not setting, bake the tart for an additional 5-10 minutes until it is firm to the touch.
- If the crust is getting too brown, cover the edges with foil.
Food safety advice:
- Make sure to cook the onions until they are fully caramelized to avoid any raw onion flavor.
- Store any leftover tart in the fridge and discard after 3 days.
Food history:
Herve cheese is a soft, creamy cheese from Belgium that is made from cow's milk. It is named after the town of Herve in the province of Liege.
Flavor profiles:
This tart is savory and slightly sweet, with a rich and creamy filling and a buttery, flaky crust.
Serving suggestions:
Serve the tart as a main course for lunch or dinner, or as an appetizer for a party or gathering.
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Region: French