Savory > European > Swiss

Saucisson Vaudois and Onion Tart Recipe

Ingredients with Measurements:
- 1 pre-made pie crust
- 1 Saucisson Vaudois (Swiss sausage), sliced
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 3 eggs
- 1 cup heavy cream
- 1/2 cup grated Gruyere cheese

Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Parchment paper

Step-by-step instructions:

1. Preheat the oven to 375°F (190°C).

2. Roll out the pre-made pie crust on a lightly floured surface and transfer it to a 9-inch 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. Bake for 10 minutes.

3. Remove the parchment paper and weights and bake the crust for an additional 5 minutes until lightly golden. Remove from the oven and let cool.

4. In a large skillet, melt the butter and olive oil over medium heat. Add the sliced onions, salt, black pepper, and dried thyme. Cook for 10-15 minutes until the onions are soft and caramelized.

5. Arrange the sliced Saucisson Vaudois on the bottom of the cooled pie crust. Top with the caramelized onions.

6. In a medium bowl, whisk together the eggs and heavy cream. Pour the mixture over the Saucisson Vaudois and onions. Sprinkle the grated Gruyere cheese on top.

7. Bake the tart for 30-35 minutes until the filling is set and the cheese is melted and golden.

8. Let the tart cool for 10 minutes before slicing and serving.


Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings

Nutritional information:
Calories per serving: 385
Fat: 30g
Carbohydrates: 16g
Protein: 14g
Sodium: 620mg
Sugar: 3g

Substitutions for ingredients:
- Saucisson Vaudois can be substituted with any other type of sausage.
- Gruyere cheese can be substituted with Swiss cheese or any other type of cheese.

Variations:
- Add sliced mushrooms to the onions for an extra flavor boost.
- Use bacon instead of sausage for a different twist on the tart.

Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork before baking to prevent it from puffing up.
- Let the tart cool for a few minutes before slicing to allow the filling to set.

Storage instructions:
- Store leftover tart in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the tart in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.

Presentation ideas:
- Serve the tart on a platter with a side salad for a complete meal.

Garnishes:
- Garnish the tart with fresh herbs such as parsley or chives.

Pairings:
- Serve the tart with a glass of white wine such as Chardonnay or Sauvignon Blanc.

Suggested side dishes:
- Serve the tart with a side salad or roasted vegetables.

Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.

Food safety advice:
- Make sure to cook the onions and sausage thoroughly before adding them to the tart.

Food history:
- Saucisson Vaudois is a traditional Swiss sausage made from pork and beef.

Flavor profiles:
- The tart has a savory and slightly sweet flavor from the caramelized onions and salty sausage.

Serving suggestions:
- Serve the tart as a main dish for lunch or dinner.

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Region: Swiss

Taste: Savory, Tangy, Oniony, Herbal, Salty