Savory > Tart

Kanterkaas and Caramelized Onion Tart Recipe

Ingredients with Measurements:
- 1 sheet of puff pastry
- 2 tablespoons of olive oil
- 2 large onions, thinly sliced
- 1 tablespoon of brown sugar
- 1 tablespoon of balsamic vinegar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of grated Kanterkaas cheese
- 2 eggs
- 1/2 cup of heavy cream
- 1/4 teaspoon of nutmeg

Special Equipment Needed:
- 9-inch tart pan
- Rolling pin
- Pastry brush

Step-by-Step Instructions:

1. Preheat the oven to 375°F.

2. Roll out the puff pastry on a floured surface and place it in the tart pan. Trim the edges and prick the bottom with a fork. Chill in the refrigerator while preparing the filling.

3. Heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook for 10-15 minutes, stirring occasionally, until they are soft and golden brown.

4. Add the brown sugar, balsamic vinegar, salt, and black pepper to the skillet. Cook for an additional 5-10 minutes until the onions are caramelized. Remove from heat.

5. Sprinkle the grated Kanterkaas cheese over the bottom of the chilled pastry shell.

6. In a separate bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the mixture over the cheese.

7. Spoon the caramelized onions over the top of the egg mixture.

8. Bake the tart for 30-35 minutes, or until the filling is set and the pastry is golden brown.

9. Allow the tart to cool for 10-15 minutes before slicing and serving.


Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories per serving: 320
Total fat: 23g
Saturated fat: 10g
Cholesterol: 105mg
Sodium: 360mg
Total carbohydrate: 21g
Dietary fiber: 1g
Total sugars: 6g
Protein: 8g

Substitutions for ingredients:
- Kanterkaas cheese can be substituted with Gouda or Cheddar cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.

Variations:
- Add sliced mushrooms to the caramelized onions for an extra depth of flavor.
- Top the tart with sliced tomatoes before baking for a colorful and fresh twist.
- Add chopped fresh herbs such as thyme or rosemary to the egg mixture for added flavor.

Tips and Tricks:
- Make sure to prick the bottom of the pastry shell with a fork before baking to prevent it from puffing up.
- Allow the tart to cool for a few minutes before slicing to prevent the filling from spilling out.
- Serve the tart warm or at room temperature.

Storage Instructions:
- Store any 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 for 10-15 minutes, or until heated through.

Presentation Ideas:
- Serve the tart on a platter garnished with fresh herbs or edible flowers.
- Cut the tart into small squares or wedges for a party appetizer.

Garnishes:
- Fresh herbs such as thyme or rosemary
- Edible flowers such as nasturtiums or pansies
- Sliced tomatoes or cherry tomatoes

Pairings:
- Serve the tart with a side salad of mixed greens dressed with a simple vinaigrette.
- Pair the tart with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

Suggested Side Dishes:
- Mixed green salad
- Roasted vegetables
- Crusty bread

Troubleshooting Advice:
- If the pastry shell puffs up during baking, prick it with a fork and gently press it down with a spatula.

Food Safety Advice:
- Make sure to cook the onions until they are fully caramelized to prevent any raw onion flavor in the tart.
- Store any leftover tart in the refrigerator and consume within 3 days.

Food History:
- Kanterkaas is a Dutch cheese made from cow's milk. It is aged for at least 4 months and has a nutty, slightly sweet flavor.

Flavor Profiles:
- The tart has a buttery and flaky pastry crust, a creamy and cheesy filling, and sweet and savory caramelized onions.

Serving Suggestions:
- Serve the tart as a main dish for lunch or dinner, or as a party appetizer.

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Region: Dutch

Taste: Savory, Tangy, Sweet, Rich, Creamy, Caramelized