Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 4 ounces Romadur cheese, rind removed and diced
- 3 large eggs
- 1 cup heavy cream
- 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 and transfer it to the tart pan. Trim the edges and prick the bottom with a fork.
3. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes.
4. Remove the parchment paper and weights and bake for an additional 5 minutes.
5. In a large skillet, melt the butter over medium heat. Add the onions, salt, black pepper, and thyme. Cook, stirring occasionally, until the onions are caramelized, about 20 minutes.
6. Spread the caramelized onions evenly over the bottom of the pre-baked crust. Sprinkle the diced Romadur cheese over the onions.
7. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the mixture over the onions and cheese.
8. Bake the tart for 30-35 minutes, or until the filling is set and the top is golden brown.
9. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 380
Fat per serving: 28g
Saturated fat per serving: 16g
Carbohydrates per serving: 22g
Fiber per serving: 2g
Sugar per serving: 5g
Protein per serving: 9g
Substitutions for ingredients:
- Romadur cheese can be substituted with brie or camembert cheese.
- 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 pancetta to the tart for extra flavor.
- Use caramelized leeks instead of onions for a milder flavor.
- Top the tart with sliced cherry tomatoes before baking for a pop of color.
Tips and Tricks:
- To prevent the crust from shrinking during baking, make sure to prick the bottom with a fork and use pie weights or dried beans.
- Let the tart cool for a few minutes before slicing to allow the filling to set.
- Serve the tart warm or at room temperature.
Storage Instructions:
Store leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat leftover tart in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the tart on a platter or cake stand. Garnish with fresh thyme sprigs or chopped chives.
Garnishes:
Fresh thyme sprigs or chopped chives.
Pairings:
- Serve the tart with a green salad dressed with a vinaigrette.
- Pair the tart with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Garlic mashed potatoes.
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 onions until they are caramelized and soft.
- Store leftover tart in the refrigerator and consume within 3 days.
Food History:
Romadur cheese is a soft-ripened cheese that originated in Germany in the early 20th century. It is similar in texture and flavor to brie or camembert cheese.
Flavor Profiles:
The tart has a rich and savory flavor from the caramelized onions and Romadur cheese. The nutmeg adds a subtle sweetness and warmth to the filling.
Serving Suggestions:
Serve the tart as a main course for lunch or dinner, or as an appetizer for a party or gathering.
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Region: German