Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 2 large eggs
- 1/2 cup grated Luzerner Rahmkäse cheese
Special equipment needed:
- 9-inch tart pan with removable bottom
- 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 tart pan. Transfer the crust to the pan and press it into the bottom and sides. Trim off any excess dough.
3. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes.
4. Remove the parchment paper and weights and bake for an additional 5 minutes until the crust is lightly golden. Set aside to cool.
5. In a large skillet, melt the butter over medium heat. Add the sliced onions, brown sugar, salt, and pepper. Cook, stirring occasionally, for 20-25 minutes until the onions are caramelized and golden brown.
6. In a medium bowl, whisk together the heavy cream and eggs until well combined. Stir in the grated Luzerner Rahmkäse cheese.
7. Spread the caramelized onions evenly over the cooled crust. Pour the egg and cheese mixture over the onions.
8. Bake the tart for 25-30 minutes until the filling is set and golden brown.
9. Let the tart cool for 10-15 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
Carbohydrates: 19g
Protein: 8g
Sodium: 350mg
Sugar: 5g
Substitutions for ingredients:
- Luzerner Rahmkäse cheese can be substituted with any other type of Swiss cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Brown sugar can be substituted with white sugar or honey.
Variations:
- Add sliced mushrooms to the caramelized onions for extra flavor.
- Top the tart with chopped fresh herbs, such as thyme or parsley.
- Add cooked bacon or ham to the filling for a heartier tart.
Tips and tricks:
- Be sure to cook the onions low and slow to achieve the perfect caramelization.
- Blind-baking the crust before adding the filling will prevent it from becoming soggy.
- Let the tart cool slightly 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:
To reheat, place the tart in a preheated 350°F oven for 10-15 minutes until heated through.
Presentation ideas:
Serve the tart on a platter with a garnish of fresh herbs and a sprinkle of grated cheese.
Garnishes:
Fresh herbs, grated cheese, sliced tomatoes, or a drizzle of balsamic glaze.
Pairings:
This tart pairs well with a crisp green salad and a glass of white wine.
Suggested side dishes:
Roasted vegetables, garlic bread, or a side salad.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake for an additional 5-10 minutes until firm.
Food safety advice:
Be sure to cook the tart to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
Luzerner Rahmkäse is a Swiss cheese that originated in the Lucerne region of Switzerland. It is a creamy, tangy cheese that is often used in traditional Swiss dishes.
Flavor profiles:
The tart has a buttery, flaky crust with a savory filling of caramelized onions and creamy cheese.
Serving suggestions:
Serve the tart warm or at room temperature as an appetizer or main dish.
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Region: Swiss