Ingredients with Measurements:
- 1 pre-made pie crust
- 3 large onions, sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 4 ounces Pule cheese, crumbled
- 3 eggs
- 1 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. 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. Bake for 15 minutes.
3. While the crust is baking, melt the butter and olive oil in a large skillet over medium heat. Add the sliced onions, salt, sugar, black pepper, and thyme. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 25 minutes.
4. Remove the pie crust from the oven and remove the parchment paper and weights. Spread the caramelized onions evenly over the bottom of the crust. Sprinkle the crumbled Pule cheese over the onions.
5. In a separate bowl, whisk together the eggs, heavy cream, nutmeg, and a pinch of salt. Pour the mixture over the onions and cheese.
6. Bake the tart for 30-35 minutes, or until the filling is set and golden brown on top.
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: 372
Fat: 29g
Carbohydrates: 17g
Protein: 11g
Sodium: 534mg
Sugar: 5g
Substitutions for ingredients:
- Any type of cheese can be substituted for Pule cheese, such as feta or goat cheese.
- Store-bought pie crust can be used instead of making your own.
- Fresh thyme can be used instead of dried thyme.
Variations:
- Add cooked bacon or pancetta to the tart for a smoky flavor.
- Use different types of onions, such as red onions or shallots, for a different flavor profile.
- Add sliced mushrooms to the caramelized onions for an earthy flavor.
Tips and tricks:
- Be patient when caramelizing the onions; it takes time for them to become golden brown and sweet.
- Blind-baking the crust before adding the filling ensures that it stays crisp and doesn't become soggy.
- Let the tart cool for a few minutes before slicing to allow the filling to set.
Storage instructions:
Leftover tart can be stored 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 sprinkle of fresh thyme leaves and a drizzle of balsamic glaze.
Garnishes:
Fresh thyme leaves, balsamic glaze, or a sprinkle of black pepper.
Pairings:
- A crisp green salad with a vinaigrette dressing.
- A glass of dry white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Garlic bread or crusty bread.
Troubleshooting advice:
- If the crust starts to shrink during baking, gently press it back into place with a fork.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the onions until they are fully caramelized to prevent any raw onion flavor.
- Store leftover tart in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Tarts have been a popular dish in European cuisine for centuries, with savory tarts dating back to medieval times. Onions have also been a staple ingredient in many cultures, with caramelized onions being a popular topping for pizza and burgers.
Flavor profiles:
The tart has a rich and savory flavor from the caramelized onions and Pule cheese, with a hint of sweetness from the nutmeg.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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