Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 2 tablespoons of olive oil
- 2 large onions, thinly sliced
- 1 teaspoon of sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of dried rosemary
- 1/2 cup of smoked Gouda cheese, shredded
- 1/2 cup of smoked cheddar cheese, shredded
- 1/4 cup of heavy cream
- 1 egg, beaten
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the puff pastry on a lightly floured surface and fit it into the tart pan. Trim the edges and prick the bottom with a fork. Line the pastry with parchment paper and fill it with pie weights or dried beans. Blind bake the pastry for 15 minutes.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced onions, sugar, salt, black pepper, thyme, and rosemary. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 20-25 minutes.
4. Remove the parchment paper and pie weights from the tart shell. Spread the caramelized onions evenly over the bottom of the tart shell.
5. In a medium bowl, mix together the shredded smoked Gouda and smoked cheddar cheeses. Sprinkle the cheese mixture over the onions.
6. In a small bowl, whisk together the heavy cream and beaten egg. Pour the mixture over the cheese.
7. Bake the tart for 25-30 minutes, or until the cheese is melted and the crust is golden brown.
8. Let the tart cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 22g
Saturated Fat: 9g
Cholesterol: 69mg
Sodium: 347mg
Carbohydrates: 21g
Fiber: 1g
Sugar: 5g
Protein: 9g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or phyllo dough.
- Smoked Gouda and smoked cheddar cheeses can be substituted with any other type of smoked cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or pancetta to the tart for extra flavor.
- Top the tart with sliced tomatoes or roasted red peppers for a colorful presentation.
- Use different herbs and spices, such as oregano, basil, or paprika, to customize the flavor.
Tips and tricks:
- Be patient when caramelizing the onions. Low and slow is the key to achieving the perfect golden brown color and sweet flavor.
- Make sure the cheese is evenly distributed over the onions to prevent any bare spots.
- Brush the edges of the pastry with beaten egg for a shiny and golden crust.
Storage instructions:
Store any 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 platter with a sprinkle of fresh herbs, such as parsley or chives, for a pop of color.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
Pair the tart with a crisp green salad or a side of roasted vegetables for a complete meal.
Suggested side dishes:
Green salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the crust is not browning evenly, rotate the tart pan halfway through baking.
- If the cheese is browning too quickly, cover the tart with foil for the remaining baking time.
Food safety advice:
Make sure to cook the onions thoroughly to prevent any risk of foodborne illness.
Food history:
Tarts have been a popular dish in European cuisine for centuries. The combination of savory cheese and sweet caramelized onions is a classic flavor pairing.
Flavor profiles:
Savory, smoky, sweet, and tangy.
Serving suggestions:
Serve the tart warm or at room temperature as an appetizer or main dish.
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