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
- 1/2 teaspoon dried rosemary
- 1/2 cup grated Gruyere cheese
- 1/2 cup grated Emmental cheese
- 1/2 cup grated Parmesan cheese
- 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:
a) Preheat the oven to 375°F.
b) Roll out the pie crust on a floured surface and transfer it to the tart pan. Press the crust into the bottom and sides of the pan. Trim the excess dough and prick the bottom with a fork.
c) Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
d) Remove the weights and parchment paper and bake for another 5 minutes until the crust is lightly golden. Set aside.
e) In a large skillet, melt the butter over medium heat. Add the onions, salt, pepper, thyme, and rosemary. Cook for 15-20 minutes until the onions are caramelized and soft. Let cool slightly.
f) In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Add the grated cheeses and stir to combine.
g) Spread the caramelized onions evenly over the bottom of the pre-baked crust. Pour the cheese mixture over the onions.
h) Bake for 30-35 minutes until the filling is set and golden brown on top.
i) Let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 400
Fat: 32g
Saturated Fat: 19g
Cholesterol: 165mg
Sodium: 650mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 2g
Protein: 14g
Substitutions for ingredients:
- Instead of Gruyere, you can use Swiss cheese or Fontina cheese.
- Instead of Emmental, you can use Gouda cheese or Cheddar cheese.
- Instead of Parmesan, you can use Pecorino Romano cheese or Asiago cheese.
Variations:
- Add cooked bacon or ham to the filling for a meatier version.
- Use a mix of different onions, such as red onions, shallots, and leeks, for a more complex flavor.
- Add sliced mushrooms to the onions for an earthy taste.
- Use a different herb blend, such as oregano and basil, for a Mediterranean twist.
Tips and tricks:
- Make sure to slice the onions thinly and cook them slowly over low heat to achieve a deep caramelized flavor.
- Blind-baking the crust before adding the filling prevents it from getting soggy.
- Let the tart cool slightly 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 individual slices in the microwave or oven until warmed through.
Presentation ideas:
- Serve the tart on a platter with a sprinkle of chopped fresh herbs, such as parsley or chives.
- Cut the tart into small squares or triangles for a party appetizer.
Garnishes:
- Fresh herbs, such as parsley or chives
- Cherry tomatoes
- Olives
Pairings:
- A crisp green salad with vinaigrette dressing
- Roasted vegetables, such as asparagus or Brussels sprouts
- A glass of white wine, such as Chardonnay or Sauvignon Blanc
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus with lemon and Parmesan
- 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 until it is firm to the touch.
Food safety advice:
- Make sure to cook the onions thoroughly to prevent foodborne illness.
- Store leftover tart in the refrigerator and consume within 3 days.
Food history:
- Tarte des Alpes is a traditional savory tart from the French Alps region, typically made with cheese, onions, and cream.
Flavor profiles:
- The tart has a rich and creamy filling with a savory and slightly sweet flavor from the caramelized onions. The cheese adds a nutty and salty taste, while the herbs and nutmeg provide a subtle earthy aroma.
Serving suggestions:
- Serve the tart warm or at room temperature as a main course or appetizer.
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Region: French