Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/2 cup Kupres cheese, crumbled
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup milk
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust on a lightly floured surface to fit the 9-inch tart pan. Place the crust into the pan and trim the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes.
3. Remove the parchment paper and weights from the crust and bake for an additional 5 minutes.
4. In a large skillet, melt the butter over medium heat. Add the onions, salt, pepper, and thyme. Cook, stirring occasionally, until the onions are caramelized, about 20 minutes.
5. Spread the caramelized onions evenly over the bottom of the pre-baked crust. Sprinkle the Kupres cheese on top.
6. In a medium bowl, whisk together the eggs, heavy cream, and milk. Pour the egg mixture over the onions and cheese.
7. Bake the tart for 30-35 minutes, or until the filling is set and the crust is golden brown.
8. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 335
Fat: 24g
Saturated Fat: 13g
Cholesterol: 142mg
Sodium: 486mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 4g
Protein: 9g
Substitutions for ingredients:
- Kupres cheese can be substituted with feta cheese or goat cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or pancetta to the tart for a smoky flavor.
- Substitute the onions with caramelized leeks for a milder flavor.
- Add chopped fresh herbs, such as parsley or chives, to the egg mixture for added flavor.
Tips and tricks:
- To prevent the crust from shrinking during baking, make sure to prick the bottom of the crust with a fork before baking.
- If the crust starts to brown too quickly, cover the edges with foil to prevent burning.
- Let the tart cool for at least 10 minutes before slicing to allow the filling to set.
Storage instructions:
Store leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh herbs, such as parsley or chives.
Garnishes:
Garnish the tart with a sprinkle of chopped fresh herbs, such as parsley or chives.
Pairings:
Serve the tart with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic and lemon
- Grilled zucchini with Parmesan cheese
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of cold water at a time until the dough comes together.
- 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 to ensure they are fully cooked and safe to eat.
Food history:
Kupres cheese is a type of cheese from Bosnia and Herzegovina that is made from sheep's milk.
Flavor profiles:
The tart has a savory and slightly sweet flavor from the caramelized onions and creamy Kupres cheese.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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