Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 1 large onion, sliced thinly
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 1 tablespoon of brown sugar
- 1 tablespoon of balsamic vinegar
- 1 cup of smoked Gubbeen cheese, grated
- 2 eggs
- 1/2 cup of heavy cream
- Salt and pepper to taste
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the puff pastry on a floured surface to fit the tart pan. Place the pastry in the pan and trim the edges. Prick the bottom of the pastry with a fork and line with parchment paper. Fill the tart with pie weights or dried beans and bake for 10 minutes. Remove the weights and parchment paper and bake for another 5 minutes until the pastry is golden brown.
3. In a skillet over medium heat, add the olive oil and butter. Once the butter has melted, add the sliced onions and cook until they are soft and caramelized, about 20 minutes. Add the brown sugar and balsamic vinegar and cook for another 5 minutes until the onions are sticky and sweet.
4. Sprinkle the grated smoked Gubbeen cheese over the bottom of the pastry.
5. In a bowl, whisk together the eggs and heavy cream. Season with salt and pepper.
6. Pour the egg mixture over the cheese.
7. Spoon the caramelized onions over the top of the egg mixture.
8. Bake the tart for 25-30 minutes until the filling is set and the top is golden brown.
9. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 345
Fat: 26g
Carbohydrates: 18g
Protein: 10g
Sodium: 270mg
Sugar: 5g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or phyllo dough.
- Smoked Gubbeen cheese can be substituted with smoked cheddar or gouda.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add sliced mushrooms or roasted red peppers to the tart for extra flavor.
- Use caramelized leeks instead of onions for a milder flavor.
- Top the tart with fresh herbs like thyme or rosemary.
Tips and tricks:
- Make sure to prick the bottom of the pastry with a fork to prevent it from puffing up during baking.
- Use a sharp knife to slice the tart cleanly.
- Serve the tart warm or at room temperature.
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 warmed through.
Presentation ideas:
- Serve the tart on a platter with a sprinkle of fresh herbs on top.
- Cut the tart into small squares and serve as an appetizer.
Garnishes:
- Fresh herbs like thyme or rosemary
- Sliced cherry tomatoes
Pairings:
- Serve the tart with a side salad or roasted vegetables.
- Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic and lemon
Troubleshooting advice:
- If the pastry is not cooked through, bake for an additional 5-10 minutes until golden brown.
- If the filling is not set, bake for an additional 5-10 minutes until firm.
Food safety advice:
- Make sure to cook the onions until they are soft and caramelized to prevent any bacteria growth.
- Store the leftover tart in the refrigerator and consume within 3 days.
Food history:
- Tart recipes date back to medieval times and were often filled with meat or fruit.
Flavor profiles:
- The tart has a savory and slightly sweet flavor from the caramelized onions and smoked cheese.
Serving suggestions:
- Serve the tart as a main dish or as an appetizer at a party.
Related Categories
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Region: Irish
Taste: Savory, Smoky, Sweet, Caramelized, Oniony