Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/2 cup Röthenbacher Bergkäse cheese, grated
- 3 large 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 pie crust on a 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.
3. Bake the crust for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes. Remove from the oven and let cool.
4. In a large skillet, melt the butter over medium heat. Add the onions, brown sugar, salt, black pepper, and thyme. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 20 minutes. Remove from the heat and let cool.
5. Sprinkle the grated Röthenbacher Bergkäse cheese over the bottom of the cooled pie crust. Top with the caramelized onions.
6. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the mixture over the onions and cheese.
7. Bake the tart for 30-35 minutes, or until the filling is set and golden brown on top. Let cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 22g
Saturated Fat: 12g
Cholesterol: 150mg
Sodium: 270mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 5g
Protein: 8g
Substitutions for ingredients:
- Pie crust: You can make your own pie crust from scratch or use a store-bought crust.
- Röthenbacher Bergkäse cheese: You can substitute any other hard, nutty cheese, such as Gruyere or Parmesan.
- Heavy cream: You can use half-and-half or whole milk instead of heavy cream.
Variations:
- Add cooked bacon or ham to the tart for a heartier dish.
- Substitute the onions with sautéed mushrooms for a vegetarian version.
- Add chopped fresh herbs, such as parsley or chives, to the egg mixture for extra 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 helps prevent a soggy bottom.
- 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:
Reheat the tart 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 herbs or a drizzle of balsamic glaze.
Garnishes:
Fresh herbs, such as parsley or chives, or a sprinkle of flaky sea salt.
Pairings:
This tart pairs well with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Roasted root vegetables
Troubleshooting advice:
- If the crust starts to shrink during blind-baking, gently press it back into the pan 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 in the tart.
Food history:
Tarts have been a popular dish in Europe since the Middle Ages. They were originally made with meat fillings, but over time, sweet and savory versions became popular.
Flavor profiles:
The Röthenbacher Bergkäse cheese adds a nutty, slightly sweet flavor to the tart, while the caramelized onions add a rich, savory note.
Serving suggestions:
This tart makes a great appetizer or main dish for a brunch or lunch gathering.
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Region: German