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 crumbled Mihaliç Peyniri cheese
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup whole 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. Transfer the crust to the tart pan and trim the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes.
3. In a large skillet, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until caramelized, about 20 minutes. Season with salt, black pepper, thyme, and rosemary.
4. Remove the pie weights or dried beans from the tart crust. Spread the caramelized onions evenly over the crust. Sprinkle the Mihaliç Peyniri cheese on top.
5. In a medium bowl, whisk together the eggs, heavy cream, and whole milk. Pour the mixture over the onions and cheese.
6. Bake the tart for 30-35 minutes, or until the filling is set and the crust is golden brown.
7. 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: 280
Fat: 20g
Saturated Fat: 11g
Cholesterol: 135mg
Sodium: 330mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 3g
Protein: 8g
Substitutions for ingredients:
- Mihaliç Peyniri cheese can be substituted with feta cheese or goat cheese.
- Whole milk can be substituted with low-fat milk or almond milk.
Variations:
- Add sliced mushrooms to the caramelized onions for an extra depth of flavor.
- Top the tart with cherry tomatoes or sliced bell peppers before baking.
Tips and tricks:
- Make sure to caramelize the onions slowly over medium heat to bring out their sweetness.
- Blind baking the crust with pie weights or dried beans will prevent it from puffing up during baking.
- 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 a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a platter with fresh herbs and sliced lemons for a pop of color.
Garnishes:
Garnish the tart with chopped fresh parsley or chives.
Pairings:
Pair the tart with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve the tart with a side of roasted potatoes or a crusty baguette.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- 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 and fully cooked to prevent any foodborne illnesses.
Food history:
Mihaliç Peyniri is a type of Turkish cheese that is made from sheep's milk. It is known for its tangy and salty flavor.
Flavor profiles:
The tart has a savory and slightly sweet flavor from the caramelized onions, with a tangy and salty kick from the Mihaliç Peyniri cheese.
Serving suggestions:
Serve the tart as an appetizer or as a main course for a brunch or lunch.
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Region: Turkish