Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1/2 cup Kolašinski Sir cheese, crumbled
- 2 large eggs
- 1/2 cup heavy cream
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour and salt. Add the cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water and mix until the dough comes together. Form the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. On a lightly floured surface, roll out the dough into a circle that's slightly larger than the tart pan. Transfer the dough to the tart pan and press it into the bottom and sides. Trim the excess dough and prick the bottom with a fork.
5. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes, or until the crust is lightly golden. Let cool.
6. In a large skillet, heat the olive oil over medium heat. Add the sliced onions, thyme, rosemary, and black pepper. Cook, stirring occasionally, for about 20 minutes, or until the onions are caramelized and softened.
7. Spread the caramelized onions evenly over the cooled crust. Sprinkle the crumbled Kolašinski Sir cheese on top.
8. In a small mixing bowl, whisk together the eggs and heavy cream. Pour the mixture over the cheese and onions.
9. Bake the tart for 30-35 minutes, or until the filling is set and golden brown. Let cool for a few minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 1 hour
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 347
Fat: 25g
Saturated Fat: 14g
Cholesterol: 136mg
Sodium: 305mg
Carbohydrates: 22g
Fiber: 2g
Sugar: 3g
Protein: 8g
Substitutions for ingredients:
- You can use any type of cheese that melts well, such as Gruyere or cheddar, instead of Kolašinski Sir cheese.
- Fresh herbs can be used instead of dried herbs, but use double the amount.
Variations:
- Add sliced mushrooms or diced bacon to the caramelized onions for extra flavor.
- Use a mixture of different cheeses for a more complex flavor.
- Add a layer of sliced tomatoes on top of the onions and cheese before pouring the egg mixture.
Tips and tricks:
- Make sure the butter is cold when making the crust, as this will help create a flaky texture.
- Blind-baking the crust before adding the filling will help prevent a soggy bottom.
- Let the tart cool for a few minutes before slicing, as this will help the filling set and make it easier to cut.
Storage instructions:
The tart can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tart, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a platter or cutting board and garnish with fresh herbs, such as thyme or rosemary.
Garnishes:
Fresh herbs, such as thyme or rosemary.
Pairings:
This tart pairs well with a simple green salad dressed with a vinaigrette.
Suggested side dishes:
Roasted vegetables, such as Brussels sprouts or carrots, would make a great side dish.
Troubleshooting advice:
- If the crust shrinks during baking, it may be because it was overworked or rolled too thin. Try not to stretch the dough too much when transferring it to the tart pan.
- If the filling is still liquid after baking, it may need to be baked for a few more minutes until set.
Food safety advice:
Make sure to cook the onions thoroughly to prevent any risk of foodborne illness.
Food history:
Kolašinski Sir is a type of cheese from Montenegro that is made from a mixture of cow's and sheep's milk. It has a tangy, slightly salty flavor and is often used in traditional Montenegrin dishes.
Flavor profiles:
This tart has a buttery, flaky crust that is filled with sweet and savory caramelized onions, tangy Kolašinski Sir cheese, and a rich and creamy egg custard.
Serving suggestions:
This tart makes a great appetizer or main dish and can be served warm or at room temperature. It pairs well with a simple green salad and a glass of white wine.
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