Ingredients with Measurements:
- 1 pre-made pie crust
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons Pissalat (anchovy paste)
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1/2 cup grated Gruyere cheese
- Salt and pepper to taste
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 pre-made pie crust on a lightly floured surface to fit the tart pan. Transfer the crust to the tart pan and press it into the bottom and sides. 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 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes.
4. In a large skillet, heat the olive oil and butter over medium heat. Add the sliced onions and cook until they are soft and caramelized, about 20 minutes. Season with salt and pepper to taste.
5. In a small bowl, mix together the Pissalat, Dijon mustard, thyme, and rosemary.
6. Spread the Pissalat mixture evenly over the bottom of the pre-baked crust. Top with the caramelized onions and sprinkle with the grated Gruyere cheese.
7. Bake the tart for 20-25 minutes, or until the cheese is melted and bubbly.
8. Let the tart cool for 5-10 minutes before slicing and serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 290
- Fat: 20g
- Carbohydrates: 20g
- Protein: 7g
- Sodium: 350mg
Substitutions for ingredients:
- If you can't find Pissalat, you can substitute with anchovy paste or Worcestershire sauce.
- You can use any type of cheese you like in place of Gruyere.
Variations:
- Add sliced tomatoes or roasted red peppers to the top of the tart before baking.
- Use different herbs, such as oregano or basil, in place of thyme and rosemary.
Tips and tricks:
- Be sure to cook the onions until they are caramelized and soft for the best flavor.
- Blind baking the crust before adding the filling will ensure that the crust stays crispy.
- Let the tart cool for a few minutes before slicing to make it easier to cut.
Storage instructions:
- Store any leftover tart 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, or until heated through.
Presentation ideas:
- Serve the tart on a platter with a few sprigs of fresh herbs for garnish.
Garnishes:
- Fresh herbs, such as thyme or rosemary, make a great garnish for this tart.
Pairings:
- This tart pairs well with a crisp green salad or a glass of white wine.
Suggested side dishes:
- Roasted vegetables or a simple green salad would make great side dishes for this tart.
Troubleshooting advice:
- If the crust starts to shrink during baking, use a fork to prick the bottom of the crust to release any air bubbles.
Food safety advice:
- Be sure to cook the onions thoroughly to avoid any risk of foodborne illness.
Food history:
- Pissalat is a traditional French condiment made from anchovies, vinegar, and spices. It is often used in the cuisine of the Provence region of France.
Flavor profiles:
- This tart has a savory and slightly salty flavor from the Pissalat and anchovy paste, balanced by the sweetness of the caramelized onions and the earthiness of the herbs.
Serving suggestions:
- Serve this tart as a main course for lunch or dinner, or as an appetizer for a party or gathering.
Related Categories
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Region: Provencal
Taste: Savory, Oniony, Herbaceous, Tangy, Umami