Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 1 tablespoon olive oil
- 2 large onions, thinly sliced
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Old Irish Creamery Extra Mature White Cheddar, grated
- 2 eggs
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Roll out the puff pastry on a lightly floured surface to fit the tart pan. Press the pastry into the pan and trim the edges.
3. Prick the bottom of the pastry with a fork and place it in the refrigerator while you prepare the filling.
4. Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, for 10 minutes or until they are soft and translucent.
5. Add the brown sugar, balsamic vinegar, salt, and black pepper to the skillet and continue cooking for another 10 minutes or until the onions are caramelized.
6. Remove the tart pan from the refrigerator and sprinkle the grated cheddar cheese over the bottom of the pastry.
7. Spread the caramelized onions over the cheese.
8. In a small bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the mixture over the onions.
9. Bake the tart for 25-30 minutes or until the filling is set and the pastry is golden brown.
10. Let the tart cool for a few minutes before removing it from the pan and slicing it into wedges.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 320
Fat: 23g
Saturated Fat: 10g
Cholesterol: 105mg
Sodium: 370mg
Carbohydrates: 21g
Fiber: 1g
Sugar: 6g
Protein: 8g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or phyllo dough.
- Old Irish Creamery Extra Mature White Cheddar can be substituted with any sharp white cheddar cheese.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add cooked bacon or ham to the filling for a meatier version.
- Top the tart with sliced tomatoes or roasted red peppers for a colorful twist.
- Use different types of cheese, such as blue cheese or goat cheese, for a different flavor profile.
Tips and tricks:
- Make sure to prick the bottom of the pastry with a fork before baking to prevent it from puffing up.
- Let the tart cool for a few minutes before slicing to allow the filling to set.
- Serve the tart warm or at room temperature.
Storage instructions:
Leftover tart can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tart, place it in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the tart on a platter with a garnish of fresh herbs, such as thyme or parsley.
Garnishes:
Fresh herbs, such as thyme or parsley, can be used as a garnish.
Pairings:
This tart pairs well with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted asparagus or Brussels sprouts
- Garlic mashed potatoes
Troubleshooting advice:
- If the pastry puffs up too much during baking, gently press it down with a fork.
- 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 Ireland for centuries, with savory fillings such as cheese and onion being a staple.
Flavor profiles:
This tart has a rich and savory flavor from the caramelized onions and sharp cheddar cheese, with a hint of sweetness from the brown sugar and balsamic vinegar.
Serving suggestions:
Serve this tart as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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Region: Irish