Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons olive oil
- 2 large onions, sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup Queso Tronchón cheese, grated
- 3 large 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 to fit the tart pan. Transfer the crust to the pan and trim the edges. Prick the bottom of the crust with a fork and line with parchment paper. Fill the crust with pie weights or dried beans.
3. Bake the crust for 10 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes, until lightly golden. Remove from the oven and let cool.
4. In a large skillet, heat the olive oil over medium heat. Add the onions, salt, sugar, black pepper, and thyme. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 20 minutes.
5. Spread the caramelized onions evenly over the bottom of the cooled crust. Sprinkle the grated Queso Tronchón cheese over the onions.
6. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the mixture over the cheese and onions.
7. Bake the tart for 30-35 minutes, until the filling is set and golden brown on top. Let 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 per serving: 385
Fat: 28g
Carbohydrates: 23g
Protein: 9g
Sodium: 430mg
Sugar: 5g
Substitutions for ingredients:
- Queso Tronchón cheese can be substituted with any other hard, salty cheese such as Parmesan or Pecorino Romano.
- Heavy cream can be substituted with half-and-half or whole milk.
- Dried thyme can be substituted with dried rosemary or oregano.
Variations:
- Add cooked bacon or ham to the tart for a heartier dish.
- Substitute the onions with sliced mushrooms for a different flavor.
- Add chopped fresh herbs such as parsley or chives to the egg mixture for added flavor.
Tips and tricks:
- Be sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- Use a sharp knife to slice the tart for clean, even slices.
- Let the tart cool for at least 10 minutes before slicing to allow the filling to set.
Storage instructions:
Leftover tart can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tart, place it in a preheated 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh herbs such as parsley or chives.
Garnishes:
Garnish the tart with a sprinkle of grated cheese or a drizzle of balsamic glaze.
Pairings:
Serve the tart with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with balsamic glaze
- Grilled asparagus with lemon and Parmesan
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake the tart for an additional 5-10 minutes until it is golden brown and set.
Food safety advice:
- Be sure to cook the onions until they are caramelized and golden brown to ensure they are fully cooked.
- Store leftover tart in the refrigerator and consume within 3 days.
Food history:
Queso Tronchón is a Spanish cheese made from sheep's milk. It is named after the town of Tronchón in the province of Teruel. The cheese is aged for at least 2 months and has a firm texture and salty flavor.
Flavor profiles:
The tart has a savory, cheesy flavor from the Queso Tronchón and a sweet, caramelized flavor from the onions. The nutmeg adds a warm, spicy note to the dish.
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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Region: Spanish