Ingredients with Measurements:
- 1 pre-made pie crust
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup mascarpone cheese
- 1/4 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup heavy cream
- 1 tablespoon chopped fresh thyme
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 (190°C).
2. Roll out the pre-made pie crust on a lightly floured surface to fit the tart pan. Place the crust into the pan and press it firmly against the bottom and sides. Trim the 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 and olive oil over medium heat. Add the sliced onions and cook for 10-15 minutes, stirring occasionally, until they are caramelized and soft.
6. Add the brown sugar, salt, and black pepper to the onions and stir until the sugar has dissolved. Remove from heat and let cool.
7. In a mixing bowl, whisk together the mascarpone cheese, Parmesan cheese, eggs, heavy cream, and chopped thyme until smooth.
8. Spread the caramelized onions evenly over the cooled crust. Pour the mascarpone mixture over the onions.
9. Bake the tart for 25-30 minutes, or until the filling is set and lightly golden on top.
10. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 290
Fat: 21g
Carbohydrates: 17g
Protein: 7g
Sodium: 250mg
Sugar: 4g
Substitutions for ingredients:
- Mascarpone cheese can be substituted with cream cheese or ricotta cheese.
- Parmesan cheese can be substituted with pecorino Romano or Asiago cheese.
- Fresh thyme can be substituted with dried thyme.
Variations:
- Add cooked bacon or pancetta to the caramelized onions for a smoky flavor.
- Top the tart with sliced cherry tomatoes or roasted red peppers for a pop of color.
- Use a different type of cheese, such as goat cheese or blue cheese, for a different flavor profile.
Tips and tricks:
- Make sure to cook the onions slowly over low heat to achieve the best caramelization.
- Blind-baking the crust before adding the filling will prevent it from getting soggy.
- Let the tart cool for a few 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 the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a platter with fresh herbs and sliced tomatoes for a beautiful presentation.
Garnishes:
Garnish the tart with fresh thyme leaves and grated Parmesan cheese.
Pairings:
This tart pairs well with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Grilled asparagus
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.
Food safety advice:
Make sure to cook the onions thoroughly to prevent any risk of foodborne illness.
Food history:
Tarts have been a popular dish in Europe for centuries, with sweet and savory variations. The use of mascarpone cheese in this tart is a nod to Italian cuisine.
Flavor profiles:
This tart has a rich and creamy filling with sweet and savory notes from the caramelized onions.
Serving suggestions:
Serve the tart warm or at room temperature as an appetizer or main dish.
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Region: Italian