Ingredients with Measurements:
- 1 pie crust
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 4 ounces Queso de Valdeón cheese, crumbled
- 1/2 cup heavy cream
- 3 large eggs
- 1/4 teaspoon ground nutmeg
Special equipment needed:
- 9-inch tart pan with removable bottom
- 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 with pie weights or dried beans and bake for 15 minutes. Remove the weights and parchment paper and bake for an additional 5 minutes. Set aside to cool.
3. In a large skillet, heat the olive oil over medium heat. Add the onions, salt, black pepper, thyme, rosemary, and oregano. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 20 minutes. Set aside to cool.
4. In a medium bowl, whisk together the heavy cream, eggs, and nutmeg. Stir in the crumbled Queso de Valdeón cheese and caramelized onions.
5. Pour the mixture into the cooled tart crust and bake for 25-30 minutes, until the filling is set and the top is golden brown.
6. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 25g
Saturated Fat: 12g
Cholesterol: 140mg
Sodium: 580mg
Carbohydrates: 22g
Fiber: 2g
Sugar: 3g
Protein: 9g
Substitutions for ingredients:
- Queso de Valdeón cheese can be substituted with any blue cheese or goat cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Dried thyme, rosemary, and oregano can be substituted with any dried herbs of your choice.
Variations:
- Add cooked bacon or pancetta to the filling for extra flavor.
- Top the tart with sliced tomatoes or roasted red peppers before baking.
- Use a different type of cheese, such as Gruyere or Cheddar, for a different flavor profile.
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 cut the tart for clean slices.
- Serve the tart warm or at room temperature.
Storage instructions:
Store any 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 warmed 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 drizzle of balsamic glaze or a sprinkle of chopped nuts, such as walnuts or pecans.
Pairings:
Pair the tart with a crisp green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with bacon
- Grilled asparagus with Parmesan cheese
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil or a pie crust shield.
- If the filling is not setting, bake for an additional 5-10 minutes until firm.
Food safety advice:
Make sure to cook the onions until they are caramelized and golden brown to ensure they are fully cooked and safe to eat.
Food history:
Queso de Valdeón is a blue cheese from the Valdeón Valley in northern Spain. It is made from a blend of cow's and goat's milk and has a creamy texture and strong, tangy flavor.
Flavor profiles:
The tart has a buttery, flaky crust filled with a rich and savory mixture of caramelized onions, tangy Queso de Valdeón cheese, and a hint of nutmeg.
Serving suggestions:
Serve the tart as an appetizer or main course with a side salad or roasted vegetables. It pairs well with a glass of red wine or a crisp white wine.
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Region: Spanish