Ingredients with Measurements:
- 1 pre-made pie crust
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Sbrinz cheese
- 3 large eggs
- 1 cup heavy cream
- 1/4 teaspoon nutmeg
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. 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, trimming any excess dough.
3. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes.
4. While the crust is baking, heat the olive oil in a large skillet over medium heat. Add the sliced onions and season with salt and pepper. Cook, stirring occasionally, until the onions are soft and caramelized, about 20 minutes.
5. Spread the caramelized onions evenly over the bottom of the pre-baked crust. Sprinkle the grated Sbrinz cheese over the onions.
6. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the mixture over the onions and cheese.
7. Bake the tart for 30-35 minutes, or until the filling is set and the crust is golden brown.
8. Let the tart cool for at least 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 50-60 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 410
Fat: 33g
Saturated Fat: 16g
Cholesterol: 170mg
Sodium: 420mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 3g
Protein: 10g
Substitutions for ingredients:
- Instead of Sbrinz cheese, you can use another hard, aged cheese such as Parmesan or Gruyere.
- You can use a homemade pie crust instead of a pre-made one.
- If you don't have heavy cream, you can use half-and-half or whole milk.
Variations:
- Add cooked bacon or pancetta to the tart for extra flavor.
- Use a mixture of caramelized onions and sautéed mushrooms for a different flavor profile.
- Add fresh herbs such as thyme or rosemary to the egg mixture for added flavor.
Tips and tricks:
- Be sure to cook the onions slowly over low heat to ensure they caramelize properly.
- Don't overfill the tart with the egg mixture, as it will puff up during baking.
- Let the tart cool for at least 10 minutes before slicing to allow the filling to set.
Storage instructions:
Leftover tart can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tart, place it in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh herbs such as parsley or chives.
Garnishes:
Garnish the tart with additional grated cheese and fresh herbs.
Pairings:
This tart pairs well with a crisp green salad and a glass of white wine.
Suggested side dishes:
Serve the tart with roasted vegetables such as asparagus or Brussels sprouts.
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:
Be sure to cook the tart to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
Food history:
Sbrinz cheese is a hard, aged cheese from Switzerland that has been made since the Middle Ages. It is similar to Parmesan cheese and is often used in traditional Swiss dishes.
Flavor profiles:
This tart has a savory, cheesy flavor with a hint of sweetness from the caramelized onions.
Serving suggestions:
Serve the tart warm or at room temperature as a main dish or appetizer.
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Region: Swiss