Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup pitted prunes, chopped
- 1/2 cup crumbled goat 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 lightly floured surface and transfer it to the tart pan. Press the crust into the bottom and sides of the pan. Trim the edges 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 10 minutes, then remove the weights and parchment paper and bake for another 5 minutes.
4. In a large skillet, heat the olive oil over medium heat. Add the onions, salt, and pepper, and cook for 15-20 minutes, stirring occasionally, until the onions are caramelized.
5. Spread the caramelized onions evenly over the bottom of the pre-baked crust.
6. Sprinkle the chopped prunes and crumbled goat cheese over the onions.
7. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the mixture over the onions, prunes, and cheese.
8. Bake the tart for 30-35 minutes, until the filling is set and the top is 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: 315
Fat: 22g
Saturated Fat: 9g
Cholesterol: 125mg
Sodium: 260mg
Carbohydrates: 22g
Fiber: 2g
Sugar: 7g
Protein: 8g
Substitutions for ingredients:
- Pie crust: You can use a homemade pie crust instead of a pre-made one.
- Onions: You can use shallots or leeks instead of onions.
- Prunes: You can use dried apricots or figs instead of prunes.
- Goat cheese: You can use feta or blue cheese instead of goat cheese.
- Heavy cream: You can use half-and-half or whole milk instead of heavy cream.
Variations:
- Add some chopped walnuts or pecans to the filling for extra crunch.
- Use a different type of cheese, such as cheddar or brie.
- Add some fresh herbs, such as thyme or rosemary, to the filling.
- Use a different type of fruit, such as apples or pears, instead of prunes.
Tips and tricks:
- Make sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- To make caramelized onions faster, add a pinch of sugar to the skillet.
- Let the tart cool for a few minutes before slicing to make it easier to cut.
- You can make the tart ahead of time and reheat it in the oven before serving.
Storage instructions:
Store the leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in a 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the tart on a platter with some fresh herbs or greens for garnish.
Garnishes:
Fresh herbs, such as thyme or rosemary, or some chopped nuts.
Pairings:
This tart pairs well with a green salad or some roasted vegetables.
Suggested side dishes:
Green salad, roasted vegetables, or some crusty bread.
Troubleshooting advice:
- If the crust is too dry, brush it with some egg wash before baking.
- If the filling is too runny, bake the tart for a few more minutes until it sets.
Food safety advice:
Make sure to cook the onions until they are caramelized to prevent any foodborne illnesses.
Food history:
Tarts have been a popular dish in Europe for centuries, with sweet and savory variations. Caramelized onions have been used in French cuisine since the Middle Ages.
Flavor profiles:
This tart has a savory and slightly sweet flavor, with the caramelized onions and prunes balancing each other out. The goat cheese adds a tangy and creamy element, while the nutmeg adds warmth and depth.
Serving suggestions:
Serve this tart as a main course or as an appetizer at a dinner party. It's also a great dish to bring to a potluck or picnic.
Related Categories
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Region: French
Taste: Savory, Sweet, Caramelized, Tangy, Earthy