Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 1 tablespoon olive oil
- 2 large onions, thinly sliced
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces pastirma, thinly sliced
- 1/2 cup crumbled feta cheese
- 2 eggs
- 1/2 cup heavy cream
- 1/4 teaspoon dried thyme
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. Transfer the pastry to the pan and press it into the bottom and sides. Trim the excess pastry with a knife.
3. Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until they are soft and golden brown, about 20 minutes.
4. Add the sugar, salt, and black pepper to the onions and stir to combine. Cook for an additional 5 minutes.
5. Arrange the pastirma slices on the bottom of the pastry shell. Sprinkle the feta cheese over the pastirma.
6. In a small bowl, whisk together the eggs, heavy cream, and dried thyme. Pour the mixture over the pastirma and feta cheese.
7. Top the tart with the caramelized onions.
8. Bake the tart for 25-30 minutes, or until the pastry is golden brown and the filling is set.
9. Remove the tart from the oven and let it cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
400°F
Serving size:
6-8 servings
Nutritional information:
Calories: 365
Fat: 26g
Saturated Fat: 11g
Cholesterol: 122mg
Sodium: 482mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 4g
Protein: 11g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or phyllo dough.
- Pastirma can be substituted with prosciutto or bacon.
- Feta cheese can be substituted with goat cheese or blue cheese.
Variations:
- Add sliced mushrooms to the caramelized onions.
- Use different herbs, such as rosemary or oregano, instead of thyme.
- Top the tart with cherry tomatoes or roasted red peppers.
Tips and tricks:
- Make sure the puff pastry is completely thawed before using it.
- To prevent the pastry from sticking to the tart pan, lightly grease the pan with cooking spray or butter.
- If the pastry puffs up during baking, prick it with a fork to release the air.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.
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 parsley or basil.
Garnishes:
Fresh herbs, such as parsley or basil.
Pairings:
This tart pairs well with a green salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the pastry is undercooked, return the tart to the oven and bake for an additional 5-10 minutes.
- If the filling is too runny, bake the tart for a few more minutes until it sets.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store leftover tart in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Pastirma is a type of cured beef that is popular in Turkish cuisine. It is made by salting and air-drying beef, then coating it in a spice mixture and hanging it to dry for several weeks.
Flavor profiles:
This tart has a savory and slightly salty flavor from the pastirma and feta cheese, balanced by the sweetness of the caramelized onions.
Serving suggestions:
Serve this tart as a main course for lunch or dinner, or as an appetizer for a party or gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Turkish