Ingredients with Measurements:
- 1 pie crust
- 2 tablespoons butter
- 2 large onions, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar
- 1/4 cup heavy cream
- 2 eggs
- 1/2 cup grated Limburger cheese
- 1/4 cup grated Parmesan cheese
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 pie crust on a floured surface and transfer it to a 9-inch tart pan. Trim the edges and prick the bottom with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans.
3. Bake the crust for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes until lightly golden. Remove from the oven and set aside.
4. In a large skillet, melt the butter over medium heat. Add the onions, salt, pepper, and sugar. Cook, stirring occasionally, for 20-25 minutes until the onions are caramelized and golden brown.
5. In a bowl, whisk together the heavy cream and eggs. Stir in the Limburger and Parmesan cheeses.
6. Spread the caramelized onions evenly over the bottom of the tart crust. Pour the cheese mixture over the onions.
7. Bake the tart for 25-30 minutes until the filling is set and golden brown.
8. Remove from the oven and let 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: 320
Fat: 23g
Saturated Fat: 12g
Cholesterol: 125mg
Sodium: 390mg
Carbohydrates: 19g
Fiber: 1g
Sugar: 4g
Protein: 9g
Substitutions for ingredients:
- Limburger cheese can be substituted with any strong, pungent cheese such as blue cheese or Roquefort.
- Parmesan cheese can be substituted with any hard, salty cheese such as Pecorino Romano or Asiago.
Variations:
- Add cooked bacon or pancetta to the tart for extra flavor.
- Top the tart with fresh herbs such as thyme or rosemary before baking.
- Add sliced mushrooms to the caramelized onions for a heartier tart.
Tips and tricks:
- Be patient when caramelizing the onions, as it can take up to 30 minutes to achieve the desired golden brown color.
- Blind baking the crust with pie weights or dried beans will prevent it from puffing up and ensure a crispy crust.
- Let the tart cool for 10 minutes before slicing to allow the filling to set.
Storage instructions:
Leftover tart can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in a 350°F oven for 10-15 minutes until heated through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh herbs and a drizzle of balsamic glaze.
Garnishes:
Fresh herbs such as thyme or rosemary, balsamic glaze, or a sprinkle of flaky sea salt.
Pairings:
This tart pairs well with a crisp green salad and a glass of dry white wine.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts.
- A side salad with mixed greens and a vinaigrette dressing.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake the tart for an additional 5-10 minutes until firm.
Food safety advice:
- Make sure to cook the onions until they are fully caramelized to avoid any raw onion flavor.
- Store leftover tart in the refrigerator and consume within 3 days.
Food history:
Limburger cheese is a soft cheese with a pungent aroma and flavor that originated in Belgium in the 19th century. It became popular in the United States in the early 20th century and was often served on rye bread with onions and mustard.
Flavor profiles:
This tart has a savory and slightly sweet flavor from the caramelized onions, with a pungent and tangy flavor from the Limburger cheese.
Serving suggestions:
Serve this tart as a main dish for a cozy dinner at home or as an appetizer for a dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A