European Tarts > Savory European Tarts > Onion European Tarts

Podmleč and Caramelized Onion Tart Recipe

Ingredients with Measurements:
- 1 pre-made pie crust
- 2 cups of podmleč (sour cream)
- 2 large onions, sliced
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 1 tablespoon of sugar
- Salt and pepper to taste
- Fresh thyme for garnish

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 pie crust on a floured surface and transfer it to the tart pan. Trim the edges and prick the bottom with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans.

3. Bake the crust for 15 minutes, then remove the weights and parchment paper and bake for another 5 minutes until lightly golden. Set aside to cool.

4. In a large skillet, heat the butter and olive oil over medium heat. Add the sliced onions and cook for 10-15 minutes, stirring occasionally, until they are soft and caramelized.

5. Add the sugar and continue cooking for another 5 minutes until the onions are golden brown. Season with salt and pepper to taste.

6. Spread the podmleč over the cooled crust, leaving a small border around the edges. Top with the caramelized onions.

7. Bake the tart for 25-30 minutes, until the podmleč is set and the edges are golden brown.

8. Garnish with fresh thyme and serve warm or at room temperature.

Preparation time: 20 minutes
Cooking time: 50 minutes
Serving size:
6-8 servings

Nutritional information:
Calories: 320
Fat: 23g
Saturated Fat: 10g
Cholesterol: 45mg
Sodium: 240mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 5g
Protein: 5g

Substitutions for ingredients:
- You can use crème fraîche instead of podmleč.
- You can use red onions instead of yellow onions for a different flavor.

- Add some chopped bacon or pancetta to the caramelized onions for extra flavor.
- Top the tart with some crumbled feta cheese or goat cheese before baking.

Tips and tricks:
- Make sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- You can make the caramelized onions ahead of time and store them in the fridge until ready to use.
- If the edges of the crust are browning too quickly, cover them with foil.

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

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

Presentation ideas:
Serve the tart on a platter with some fresh thyme sprigs and a drizzle of olive oil.

Fresh thyme

This tart pairs well with a green salad or roasted vegetables.

Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with bacon and maple syrup
- Grilled asparagus with lemon and Parmesan

Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of cold water at a time until it comes together.
- If the podmleč is too runny, strain it through a cheesecloth or paper towel to remove any excess liquid.

Food safety advice:
Make sure to cook the onions until they are fully caramelized and golden brown to avoid any raw onion flavor.

Food history:
Podmleč is a traditional Slovenian sour cream that is made by fermenting cream with lactic acid bacteria. It has a tangy flavor and is often used in savory dishes.

Flavor profiles:
This tart has a creamy and tangy flavor from the podmleč, balanced by the sweetness of the caramelized onions.

Serving suggestions:
Serve this tart as an appetizer or a light lunch with a side salad. It's also a great addition to a brunch spread.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: N/A

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