Ingredients with Measurements:
- 1 sheet of puff pastry
- 1 tablespoon olive oil
- 2 cups of kalette, trimmed and chopped
- 1 large onion, thinly sliced
- 1 tablespoon balsamic vinegar
- 2 eggs
- 1/2 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Roll out the puff pastry on a floured surface to fit the tart pan. Place the pastry in the pan and trim the edges.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook until caramelized, stirring occasionally, for about 20 minutes.
4. Add the chopped kalette to the skillet and cook for an additional 5 minutes.
5. Add the balsamic vinegar to the skillet and stir to combine.
6. In a separate bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and pepper.
7. Pour the egg mixture into the tart pan over the puff pastry.
8. Spoon the kalette and onion mixture over the egg mixture.
9. Bake the tart for 25-30 minutes or until the pastry is golden brown and the filling is set.
10. Let the tart cool for 5 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 320
Fat: 23g
Carbohydrates: 17g
Protein: 10g
Fiber: 2g
Sugar: 3g
Substitutions for ingredients:
- Instead of kalette, you can use kale or Brussels sprouts.
- Instead of balsamic vinegar, you can use red wine vinegar or apple cider vinegar.
- Instead of heavy cream, you can use half-and-half or milk.
- Instead of Parmesan cheese, you can use any other hard cheese like Asiago or Pecorino Romano.
Variations:
- Add some cooked bacon or pancetta to the tart for extra flavor.
- Use different vegetables like mushrooms or roasted red peppers.
- Add some herbs like thyme or rosemary to the egg mixture.
Tips and tricks:
- Make sure to trim the kalette and remove any tough stems before cooking.
- Caramelizing the onions takes time, so be patient and stir occasionally.
- Don't overfill the tart with the egg mixture, or it may spill over while baking.
- Let the tart cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Store any 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 with some fresh herbs like parsley or chives.
Garnishes:
Garnish the tart with some shaved Parmesan cheese or chopped nuts like walnuts or pecans.
Pairings:
Serve the tart with a side salad or some roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted carrots with honey and thyme
- Grilled asparagus with lemon and Parmesan cheese
Troubleshooting advice:
- If the pastry is not golden brown, bake it for a few more minutes.
- If the filling is not set, bake the tart for a few more minutes or until the center is firm.
Food safety advice:
- Make sure to cook the onions and kalette until they are fully cooked.
- Store any leftover tart in the refrigerator and consume within 3 days.
Food history:
Tarts have been a popular dish in Europe since the Middle Ages. They were often served as a sweet or savory dish and were made with a variety of ingredients.
Flavor profiles:
This tart has a savory and slightly sweet flavor from the caramelized onions and balsamic vinegar. The kalette adds a slightly bitter and earthy taste, while the Parmesan cheese adds a nutty and salty flavor.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner.
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Taste: Savory, Sweet, Caramelized, Oniony, Herby