Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup white wine
- 1 cup smoked cheddar cheese, shredded
- 2 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:
1. Preheat the oven to 375°F.
2. Roll out the pie crust on a lightly floured surface to fit the tart pan. Transfer the crust to the pan and press it into the bottom and sides. Trim the excess dough and prick the bottom with a fork.
3. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes.
4. While the crust is baking, melt the butter in a large skillet over medium heat. Add the onions, salt, and pepper, and cook for 20-25 minutes, stirring occasionally, until the onions are caramelized.
5. Add the white wine to the skillet and cook for an additional 5 minutes, until the liquid has evaporated.
6. Spread the caramelized onions evenly over the bottom of the baked crust. Sprinkle the smoked cheddar cheese on top.
7. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the mixture over the cheese and onions.
8. Bake the tart for 30-35 minutes, until the filling is set and the top is golden brown.
9. Let the tart cool for 10 minutes before removing it from the pan. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 402
Fat: 32g
Saturated Fat: 19g
Cholesterol: 149mg
Sodium: 342mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 4g
Protein: 11g
Substitutions for ingredients:
- Instead of smoked cheddar cheese, you can use regular cheddar cheese or any other type of cheese that melts well.
- Instead of white wine, you can use chicken or vegetable broth.
Variations:
- Add cooked bacon or ham to the tart for extra flavor.
- Use different types of onions, such as red onions or shallots, for a different flavor profile.
- Add fresh herbs, such as thyme or rosemary, to the filling for extra flavor.
Tips and tricks:
- Make sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- To prevent the crust from getting soggy, bake it with pie weights or dried beans and remove them halfway through baking.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.
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, until heated through.
Presentation ideas:
Serve the tart on a platter with a garnish of fresh herbs, such as parsley or chives.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
Serve the tart with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the crust is not fully baked after the initial 20 minutes, bake it for an additional 5-10 minutes until it is golden brown.
- If the filling is not set after 35 minutes of baking, cover the tart with foil and bake for an additional 10-15 minutes until the filling is set.
Food safety advice:
Make sure to cook the onions until they are caramelized and the white wine has evaporated to prevent any foodborne illness.
Food history:
Tarts have been a popular dish in European cuisine for centuries, with savory tarts being a common dish in French cuisine.
Flavor profiles:
The tart has a rich and savory flavor from the caramelized onions and smoked cheddar cheese, with a hint of nutmeg in the filling.
Serving suggestions:
Serve the tart as an appetizer or main dish for a brunch or dinner party.
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