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 cup white wine
- 1 cup grated Queijo Prato cheese
- 2 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 pre-made pie crust on a lightly floured surface. Place it in the tart pan and trim the edges. Line the crust with parchment paper and fill it with pie weights or dried beans.
3. Bake the crust for 15 minutes. Remove the weights and parchment paper and bake for an additional 5 minutes.
4. In a large skillet, melt the butter over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, for 20 minutes or until the onions are caramelized.
5. Add the white wine to the skillet and cook for an additional 5 minutes or until the wine has evaporated.
6. Spread the caramelized onions evenly over the pre-baked crust.
7. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the mixture over the onions.
8. Sprinkle the grated Queijo Prato cheese over the top of the tart.
9. Bake the tart for 30-35 minutes or until the filling is set and the cheese is melted and golden brown.
10. 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: 350
Fat: 25g
Saturated Fat: 14g
Cholesterol: 130mg
Sodium: 290mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 4g
Protein: 9g
Substitutions for ingredients:
- Pre-made pie crust can be substituted with homemade pie crust.
- Queijo Prato cheese can be substituted with Gouda or Cheddar cheese.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add cooked bacon or ham to the tart for a meaty version.
- Add sliced mushrooms to the caramelized onions for an earthy flavor.
- Use different types of cheese such as blue cheese or feta for a different flavor profile.
Tips and tricks:
- Make sure to cook the onions slowly over low heat to caramelize them properly.
- Blind baking the crust before adding the filling will prevent a soggy bottom.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.
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 preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the tart on a platter with fresh herbs such as parsley or thyme.
Garnishes:
Garnish the tart with additional grated cheese and fresh herbs.
Pairings:
Pair the tart with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve the tart with a side of roasted potatoes or a crusty baguette.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the tart to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
Queijo Prato is a semi-hard cheese that originated in Brazil. It is similar in texture and flavor to Gouda cheese.
Flavor profiles:
The tart has a savory and slightly sweet flavor from the caramelized onions and nutmeg. The Queijo Prato cheese adds a creamy and slightly nutty flavor to the tart.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner.
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Region: Brazilian