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
- 1/2 cup crumbled Rushan cheese
- 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 to fit the tart pan. Place the crust into the pan and trim the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes.
3. In a large skillet, melt the butter over medium heat. Add the onions, brown sugar, salt, and black pepper. Cook, stirring occasionally, until the onions are caramelized, about 20 minutes.
4. Remove the pie crust from the oven and remove the parchment paper and weights. Spread the caramelized onions over the crust and sprinkle the Rushan cheese on top.
5. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the mixture over the onions and cheese.
6. Bake the tart for 30-35 minutes, or until the filling is set and the crust is golden brown.
7. Let the tart 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: 320
Fat: 22g
Carbohydrates: 22g
Protein: 9g
Substitutions for ingredients:
- Any type of cheese can be substituted for Rushan cheese.
- Half and half can be used instead of heavy cream.
- White sugar can be used instead of brown sugar.
Variations:
- Add cooked bacon or ham to the tart for a meaty twist.
- Top the tart with sliced tomatoes or roasted red peppers for added flavor.
- Use a gluten-free pie crust for a gluten-free version.
Tips and tricks:
- Make sure to cook the onions until they are caramelized for the best flavor.
- Blind baking the crust before adding the filling helps prevent a soggy crust.
- Let the tart cool slightly before slicing to prevent the filling from spilling out.
Storage instructions:
Leftover tart can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a platter with a sprig of fresh herbs, such as thyme or parsley.
Garnishes:
Sprinkle chopped fresh herbs on top of the tart before serving.
Pairings:
Serve the tart with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with bacon
- Grilled asparagus with lemon and parmesan
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the onions thoroughly to prevent foodborne illness.
- Store leftover tart in the refrigerator and reheat to 165°F before serving.
Food history:
The Rushan cheese used in this recipe is a type of cheese from Tajikistan, a country in Central Asia. It is a soft, tangy cheese that is similar to feta.
Flavor profiles:
The tart has a savory and slightly sweet flavor from the caramelized onions and nutmeg. The Rushan cheese adds a tangy and salty flavor.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner, or as an appetizer for a party.
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Taste: Savory, Cheesy, Sweet, Caramelized, Oniony