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 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/2 cup heavy cream
- 2 large eggs
- 1 cup grated Maredsous 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 lightly floured surface and transfer it to the 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 another 5 minutes, until lightly golden. Set aside to cool.
4. In a large skillet, melt the butter over medium heat. Add the onions, salt, pepper, thyme, and rosemary. Cook, stirring occasionally, for 15-20 minutes, until the onions are soft and caramelized.
5. In a medium bowl, whisk together the heavy cream and eggs. Stir in the grated Maredsous cheese.
6. Spread the caramelized onions evenly over the cooled crust. Pour the cheese mixture over the onions.
7. Bake the tart for 25-30 minutes, until the filling is set and lightly golden.
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: 350
Fat: 25g
Carbohydrates: 20g
Protein: 10g
Sodium: 320mg
Substitutions for ingredients:
- You can use any type of cheese you like instead of Maredsous cheese.
- You can use a homemade pie crust instead of a pre-made one.
Variations:
- Add some cooked bacon or ham to the filling for extra flavor.
- Use different herbs or spices to season the onions, such as thyme, oregano, or cumin.
- Add some sliced mushrooms or chopped spinach to the filling for extra vegetables.
Tips and tricks:
- Make sure to cook the onions until they are soft and caramelized, as this will add a lot of flavor to the tart.
- Let the tart cool for a few minutes before slicing, as this will make it easier to cut and serve.
- Serve the tart warm or at room temperature.
Storage instructions:
- Store any leftover tart 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 for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the tart on a platter with some fresh herbs or sliced tomatoes for garnish.
Garnishes:
- Fresh herbs, such as parsley, thyme, or rosemary
- Sliced tomatoes or cherry tomatoes
- Crumbled bacon or ham
Pairings:
- Serve the tart with a side salad or some roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus or broccoli
- Sauteed mushrooms or zucchini
Troubleshooting advice:
- If the crust is browning too quickly, cover it with foil to prevent it from burning.
- If the filling is not setting, bake the tart for an additional 5-10 minutes until it is firm.
Food safety advice:
- Make sure to cook the onions thoroughly to avoid any risk of foodborne illness.
- Store any leftover tart in the refrigerator and consume within 3 days.
Food history:
- Maredsous cheese is a semi-soft Belgian cheese that is made by Trappist monks in the Maredsous Abbey.
Flavor profiles:
- The tart has a rich and savory flavor, with the sweetness of the caramelized onions and the tanginess of the Maredsous 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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Region: Belgian