Savory > Tart > Cheese Tarts

Năsal Cheese and Caramelized Onion Tart Recipe

Ingredients with Measurements:
- 1 pre-made pie crust
- 2 large onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon dried thyme
- 1 cup Năsal cheese, grated
- 3 eggs
- 1 cup heavy cream
- 1/4 teaspoon black pepper

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 pie crust on a lightly floured surface and transfer it to the tart pan. Press the crust into the bottom and sides of the pan. Trim the excess dough and prick the bottom of the crust with a fork.

3. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes.

4. Remove the weights and parchment paper and bake for another 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 onions, salt, sugar, and thyme. Cook, stirring occasionally, for 20-25 minutes until the onions are caramelized and golden brown. Set aside to cool.

6. In a mixing bowl, whisk together the eggs, heavy cream, and black pepper. Stir in the grated Năsal cheese and caramelized onions.

7. Pour the mixture into the cooled crust and bake for 30-35 minutes until the filling is set and golden brown.

8. Let the tart cool for 10 minutes before removing it from the pan. Serve warm or at room temperature.


Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8 servings

Nutritional information:
Calories: 340
Fat: 25g
Carbohydrates: 18g
Protein: 10g
Sodium: 490mg
Sugar: 3g

Substitutions for ingredients:
- You can use any type of cheese that melts well instead of Năsal cheese.
- You can use store-bought or homemade pie crust.
- You can use fresh thyme instead of dried thyme.

Variations:
- You can add cooked bacon or ham to the filling for extra flavor.
- You can use different types of onions, such as red onions or shallots.
- You can add sliced mushrooms or spinach to the filling.

Tips and tricks:
- Make sure to cook the onions slowly over low heat to caramelize them properly.
- Blind-baking the crust before adding the filling helps prevent a soggy bottom.
- Let the tart cool for a few minutes before slicing to make it easier to cut.

Storage instructions:
- Store leftover tart in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the tart in a preheated oven at 350°F for 10-15 minutes until warmed through.

Presentation ideas:
- Serve the tart on a platter with fresh herbs and sliced tomatoes.
- Garnish the tart with extra grated cheese and thyme leaves.

Garnishes:
- Fresh herbs, such as thyme or parsley
- Sliced tomatoes
- Extra grated cheese

Pairings:
- A crisp green salad with vinaigrette dressing
- A glass of white wine, such as Sauvignon Blanc or Chardonnay

Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- Garlic bread or baguette slices

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 properly to avoid any risk of foodborne illness.
- Store leftover tart in the refrigerator and consume within 3 days.

Food history:
- Năsal cheese is a type of Romanian cheese that is made from sheep's milk. It has a tangy and salty flavor and is often used in traditional Romanian dishes.

Flavor profiles:
- The tart has a savory and slightly sweet flavor from the caramelized onions and thyme. The Năsal cheese adds a tangy and salty flavor to the filling.

Serving suggestions:
- Serve the tart as a main dish for lunch or dinner.
- Cut the tart into smaller pieces and serve as an appetizer or snack.

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Taste: Savory, Rich, Creamy, Sweet, Caramelized, Tangy