Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup white wine
- 1/2 cup kochkäse cheese
- 2 eggs
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust on a floured surface and transfer it to the tart pan. Press the crust into the pan and trim off any excess dough. Prick the bottom of the crust with a fork and line it with parchment paper. Fill the crust with pie weights or dried beans.
3. Bake the crust for 10 minutes, then remove the parchment paper and weights. Bake for an additional 5 minutes until the crust is lightly golden. Set aside to cool.
4. In a large skillet, melt the butter over medium heat. Add the sliced onions, salt, and pepper. Cook for 10-15 minutes, stirring occasionally, until the onions are caramelized and golden brown.
5. Add the white wine to the skillet and cook for an additional 5 minutes until the wine has evaporated. Remove from heat and set aside.
6. In a mixing bowl, whisk together the kochkäse cheese, eggs, heavy cream, and nutmeg until smooth.
7. Spread the caramelized onions evenly over the bottom of the cooled tart crust. Pour the kochkäse mixture over the onions.
8. Bake the tart for 25-30 minutes until the filling is set and the top is golden brown.
9. Remove the tart from the oven and let it cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 320
Fat: 23g
Carbohydrates: 18g
Protein: 8g
Substitutions for ingredients:
- Pie crust: You can make your own pie crust from scratch or use a store-bought one.
- Kochkäse cheese: If you can't find kochkäse cheese, you can substitute it with any soft cheese like brie or camembert.
Variations:
- Add cooked bacon or ham to the tart for extra flavor.
- Use different types of cheese like cheddar or goat cheese.
- Add fresh herbs like thyme or rosemary to the filling.
Tips and tricks:
- Make sure to prick the bottom of the crust with a fork to prevent it from puffing up while baking.
- Use a sharp knife to slice the tart for clean cuts.
- 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:
Reheat the tart in the oven at 350°F for 10-15 minutes until warmed through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh herbs like parsley or chives.
Garnishes:
Garnish the tart with a dollop of sour cream or crème fraîche.
Pairings:
Serve the tart with a green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Mixed green salad
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the onions until they are caramelized and soft to prevent any foodborne illnesses.
Food history:
Kochkäse is a German cheese that is made by heating quark cheese until it becomes creamy and spreadable. It is often used in traditional German dishes like spaetzle and potato pancakes.
Flavor profiles:
The tart has a savory and slightly tangy flavor from the kochkäse cheese and a sweet and caramelized flavor from the onions.
Serving suggestions:
Serve the tart as an appetizer or a main dish for lunch or dinner.
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Region: German