Ingredients with Measurements:
- 1 sheet of frozen puff pastry, thawed
- 1 large onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grated Idiazábal cheese
- 2 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 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface to fit the tart pan. Transfer the pastry to the pan and press it into the bottom and sides. Trim the excess pastry with a knife.
3. Line the pastry with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes.
4. Remove the weights and parchment paper and bake for another 5 minutes until the pastry is lightly golden. Set aside to cool.
5. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, for 10 minutes until soft and translucent.
6. Add the balsamic vinegar, sugar, salt, and black pepper to the skillet. Cook for another 10-15 minutes until the onion is caramelized and golden brown. Remove from heat and let cool.
7. In a mixing bowl, whisk together the eggs, heavy cream, and nutmeg. Add the grated Idiazábal cheese and stir to combine.
8. Spread the caramelized onion evenly over the cooled pastry shell. Pour the egg and cheese mixture over the onion.
9. Bake the tart for 25-30 minutes until the filling is set and golden brown.
10. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 55 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 355
Fat: 27g
Carbohydrates: 17g
Protein: 10g
Sodium: 405mg
Sugar: 3g
Substitutions for ingredients:
- Idiazábal cheese can be substituted with any other hard cheese, such as Parmesan or aged cheddar.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add sliced mushrooms or chopped bacon to the caramelized onion mixture.
- Use a different type of cheese, such as Gruyere or Manchego.
- Add fresh herbs, such as thyme or rosemary, to the egg and cheese mixture.
Tips and tricks:
- Make sure to thaw the puff pastry according to the package instructions before using.
- Use a sharp knife to slice the tart for clean edges.
- Serve the tart warm or at room temperature.
Storage instructions:
Store the leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in a preheated oven at 350°F (180°C) for 10-15 minutes until heated through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of chopped fresh herbs, such as parsley or chives.
Garnishes:
Garnish the tart with a drizzle of balsamic glaze or a sprinkle of flaky sea salt.
Pairings:
Pair the tart with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Mixed greens salad with a lemon vinaigrette
Troubleshooting advice:
- If the pastry shell shrinks during baking, gently press it back into shape while it's still warm.
- If the filling is not set after the recommended baking time, cover the tart with foil and bake for another 5-10 minutes.
Food safety advice:
- Make sure to cook the onion until it's caramelized and fully cooked to prevent any foodborne illnesses.
- Store the leftover tart in the refrigerator and consume within 3 days.
Food history:
Idiazábal cheese is a traditional Basque cheese made from raw sheep's milk. It has a smoky flavor and a firm texture, making it perfect for grating and melting in dishes like this tart.
Flavor profiles:
This tart has a savory and slightly sweet flavor from the caramelized onion, nutty and smoky notes from the Idiazábal cheese, and a buttery and flaky pastry crust.
Serving suggestions:
Serve the tart as an appetizer or main course with a side salad or roasted vegetables.
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Region: Spanish