Savory > Tart

Prästost and Caramelized Onion Tart Recipe

Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/2 cup grated Prästost cheese
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg

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 to fit the tart pan. Transfer the crust to the pan and trim the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes.

3. In a large skillet, melt the butter over medium heat. Add the onions, salt, pepper, thyme, rosemary, oregano, and garlic powder. Cook, stirring occasionally, until the onions are caramelized, about 20 minutes.

4. Remove the pie crust from the oven and remove the parchment paper and weights. Spread the caramelized onions evenly over the crust. Sprinkle the Prästost cheese over the onions.

5. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the mixture over the cheese.

6. Bake the tart for 30-35 minutes, or until the filling is set and the crust is golden brown.

7. 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: 315
Fat: 23g
Saturated Fat: 12g
Cholesterol: 147mg
Sodium: 253mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 4g
Protein: 8g

Substitutions for ingredients:
- Prästost cheese can be substituted with Gruyere 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 meatier version.
- Use a different type of cheese, such as cheddar or brie.
- Add sliced mushrooms to the caramelized onions for extra flavor.

Tips and tricks:
- Be sure to cook the onions low and slow to ensure they caramelize properly.
- Blind baking the crust before adding the filling will prevent it from becoming soggy.
- Let the tart cool for a few minutes before slicing to ensure the filling sets properly.

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

Reheating instructions:
Reheat the tart in the oven at 350°F 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 thyme.

Garnishes:
Fresh herbs, such as parsley or thyme.

Pairings:
Serve the tart with a green salad or roasted vegetables for a complete meal.

Suggested side dishes:
Green salad or roasted vegetables.

Troubleshooting advice:
- If the crust starts to brown too quickly, cover the edges with foil.
- If the filling is not setting properly, bake the tart for an additional 5-10 minutes.

Food safety advice:
Be sure to cook the tart to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Tarts have been a popular dish in Europe for centuries, dating back to medieval times. They were often filled with meat or fruit and served as a main course or dessert. Caramelized onion tarts have been a staple in French cuisine for many years.

Flavor profiles:
The tart has a savory and slightly sweet flavor from the caramelized onions and nutmeg. The Prästost cheese adds a nutty and slightly tangy flavor to the dish.

Serving suggestions:
Serve the tart warm or at room temperature as a main course or appetizer.

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Region: Swedish

Taste: Savory, Sweet, Tangy, Umami, Caramelized