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 heavy cream
- 1/4 cup whole milk
- 3 large eggs
- 1/2 cup grated Queso de Gamonedo cheese
- 1/4 cup grated Parmesan cheese
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 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 and bake for 10 minutes.
3. Remove the weights and parchment paper and bake for another 5 minutes until the crust is lightly golden. Remove from the oven and let cool.
4. In a large skillet, melt the butter over medium heat. Add the sliced onions, salt, and pepper and cook, stirring occasionally, for 20-25 minutes until the onions are caramelized. Remove from heat and let cool.
5. In a medium bowl, whisk together the heavy cream, whole milk, and eggs. Stir in the grated Queso de Gamonedo and Parmesan cheese.
6. Spread the caramelized onions evenly over the bottom of the cooled crust. Pour the egg and cheese mixture over the onions.
7. Bake the tart for 25-30 minutes until the filling is set and lightly golden. Remove from the oven and let cool for 10 minutes before slicing.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 23g
Saturated Fat: 12g
Cholesterol: 145mg
Sodium: 360mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 5g
Protein: 10g
Substitutions for ingredients:
- Queso de Gamonedo cheese can be substituted with any other strong-flavored cheese such as blue cheese or gorgonzola.
- Parmesan cheese can be substituted with any other hard cheese such as pecorino romano or asiago.
Variations:
- Add cooked bacon or pancetta to the filling for extra flavor.
- Substitute the onions with sautéed mushrooms or roasted red peppers.
- Top the tart with fresh herbs such as thyme or rosemary before serving.
Tips and tricks:
- Make 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 edges.
- Let the tart cool for at least 10 minutes before slicing to allow the filling to set.
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 until warmed through.
Presentation ideas:
- Serve the tart on a platter with a sprinkle of fresh herbs on top.
- Garnish the tart with a drizzle of balsamic glaze or honey.
Garnishes:
- Fresh herbs such as thyme or rosemary
- Balsamic glaze or honey
Pairings:
- Serve the tart with a side salad of mixed greens and a vinaigrette dressing.
- Pair the tart with a glass of dry white wine such as Sauvignon Blanc or Chardonnay.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted vegetables such as asparagus or Brussels sprouts
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 set.
Food safety advice:
- Make sure to cook the onions until caramelized to prevent any bacteria growth.
- Store the leftover tart in the refrigerator and consume within 3 days.
Food history:
- Queso de Gamonedo is a blue cheese from Asturias, Spain, made from cow and goat's milk.
Flavor profiles:
- The tart has a savory and slightly sweet flavor from the caramelized onions and strong cheese.
Serving suggestions:
- Serve the tart as an appetizer or main course for a brunch or dinner party.
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Region: Spanish