Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1/2 cup San Simón cheese, grated
- 3 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 pre-made pie crust on a lightly floured surface. Transfer the crust to a 9-inch tart pan and trim the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake the crust for 10 minutes.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced onions, sugar, salt, black pepper, thyme, rosemary, and oregano. Cook the onions, stirring occasionally, until they are caramelized and golden brown, about 20 minutes.
4. Remove the parchment paper and pie weights from the tart crust. Spread the caramelized onions evenly over the bottom of the crust. Sprinkle the grated San Simón cheese over the onions.
5. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the egg 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: 23g
Saturated Fat: 10g
Cholesterol: 125mg
Sodium: 270mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 5g
Protein: 9g
Substitutions for ingredients:
- San Simón cheese can be substituted with smoked Gouda or smoked cheddar cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham to the tart for a meatier version.
- Substitute the onions with caramelized leeks or shallots for a milder flavor.
- Add chopped fresh herbs, such as parsley or chives, to the egg mixture for extra flavor.
Tips and tricks:
- To prevent the crust from shrinking during blind baking, prick the bottom of the crust with a fork before adding the parchment paper and pie weights.
- Make sure the onions are caramelized and golden brown before adding them to the tart. This will ensure that they are sweet and flavorful.
- Let the tart cool for a few 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 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the tart on a decorative platter or cake stand.
- Garnish the tart with fresh herbs, such as thyme or rosemary.
Pairings:
- Serve the tart with a side salad or roasted vegetables for a complete meal.
- Pair the tart with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with bacon
- Garlic mashed potatoes
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.
Food safety advice:
- Make sure to cook the onions until they are caramelized and fully cooked to prevent any foodborne illnesses.
- Store the leftover tart in the refrigerator and consume within 3 days.
Food history:
- San Simón cheese is a smoked cheese from Galicia, Spain. It is made from cow's milk and has a distinctive smoky flavor.
Flavor profiles:
- The tart has a savory and slightly sweet flavor from the caramelized onions and nutmeg. The San Simón cheese adds a smoky and nutty flavor to the dish.
Serving suggestions:
- Serve the tart as an appetizer or main dish for a brunch or dinner party.
- Cut the tart into small squares or wedges for a party platter.
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Region: Spanish