Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons butter
- 2 large onions, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 3 eggs
- 1 cup heavy cream
- 1 cup grated Passendale 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 pre-made pie crust on a floured surface to fit the tart pan. Transfer the crust to the tart pan and press it into the edges. Trim off any excess dough.
3. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes.
4. In a large skillet, melt the butter over medium heat. Add the onions, salt, pepper, and thyme. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 20 minutes.
5. In a medium bowl, whisk together the eggs and heavy cream.
6. Spread the caramelized onions evenly over the bottom of the pre-baked crust. Pour the egg mixture over the onions.
7. Sprinkle the grated Passendale cheese over the top of the tart.
8. Bake the tart for 30-35 minutes, until the filling is set and the cheese is melted and golden brown.
9. 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: 410
Fat: 33g
Saturated Fat: 19g
Cholesterol: 210mg
Sodium: 600mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 3g
Protein: 12g
Substitutions for ingredients:
- Passendale cheese can be substituted with Gouda or Swiss cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham to the tart for a heartier version.
- Substitute the onions with leeks or shallots for a different flavor profile.
- Add chopped herbs like parsley or chives to the egg mixture for added freshness.
Tips and tricks:
- Be sure to cook the onions until they are caramelized and golden brown for the best flavor.
- Blind baking the crust with pie weights or dried beans will prevent it from puffing up during baking.
- Letting the tart cool for 10 minutes before slicing will make it easier to cut and serve.
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 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the Passendale Cheese and Onion Tart on a platter with a garnish of fresh herbs like thyme or parsley.
Garnishes:
Fresh herbs like thyme or parsley.
Pairings:
This tart pairs well with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted Brussels sprouts with bacon
- Sauteed asparagus with lemon and garlic
Troubleshooting advice:
- If the crust is browning too quickly during baking, cover the edges with foil to prevent burning.
- If the filling is not setting, bake the tart for an additional 5-10 minutes until it is firm.
Food safety advice:
Be sure to refrigerate any leftover tart promptly to prevent bacterial growth.
Food history:
Passendale cheese is a semi-soft cow's milk cheese that originated in Belgium. It has a mild, nutty flavor and a creamy texture that makes it perfect for melting in dishes like this tart.
Flavor profiles:
This Passendale Cheese and Onion Tart has a rich, savory flavor from the caramelized onions and the nutty, creamy Passendale cheese.
Serving suggestions:
Serve this tart as a main course for lunch or dinner, or as a savory appetizer for a party or gathering.
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Region: Belgian