Ingredients with Measurements:
- 1 sheet of puff pastry
- 2 large onions, sliced
- 2 tbsp butter
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 200g St Tola Divine goats cheese, crumbled
- 2 eggs
- 1/2 cup heavy cream
- 1/4 cup milk
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Roll out the puff pastry on a lightly floured surface to fit the tart pan. Transfer the pastry to the pan and press it into the bottom and sides. Trim the excess pastry and prick the bottom with a fork.
3. Line the pastry with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes.
4. Remove the parchment paper and weights and bake for another 5 minutes until the pastry is golden brown. Set aside to cool.
5. In a large skillet, melt the butter over medium heat. Add the onions and cook for 10 minutes until they are soft and translucent.
6. Add the brown sugar, balsamic vinegar, thyme, salt, and pepper to the skillet. Cook for another 10 minutes until the onions are caramelized.
7. Spread the caramelized onions evenly over the pastry. Sprinkle the crumbled St Tola Divine goats cheese on top.
8. In a bowl, whisk together the eggs, heavy cream, and milk. Pour the mixture over the onions and cheese.
9. Bake the tart for 25-30 minutes until the filling is set and golden brown.
10. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 380
Fat: 29g
Saturated Fat: 16g
Cholesterol: 135mg
Sodium: 450mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 6g
Protein: 10g
Substitutions for ingredients:
- Puff pastry: You can use homemade or store-bought pie crust instead.
- St Tola Divine goats cheese: You can use any type of goat cheese or feta cheese.
- Brown sugar: You can use honey or maple syrup instead.
- Balsamic vinegar: You can use red wine vinegar or apple cider vinegar instead.
- Heavy cream: You can use half-and-half or whole milk instead.
Variations:
- Add sliced cherry tomatoes or roasted red peppers on top of the onions and cheese.
- Use different herbs such as rosemary or oregano instead of thyme.
- Add cooked bacon or pancetta to the filling.
- Use different types of cheese such as blue cheese or cheddar.
Tips and tricks:
- Make sure to prick the bottom of the pastry with a fork to prevent it from puffing up too much.
- Use a sharp knife to cut the tart into slices.
- 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 the oven at 350°F for 10-15 minutes until warmed through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh thyme leaves on top.
Garnishes:
Garnish the tart with a drizzle of balsamic glaze or a sprinkle of chopped fresh parsley.
Pairings:
Serve the tart with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with parmesan cheese
- Garlic mashed potatoes
Troubleshooting advice:
- If the pastry is too soft, refrigerate it for 10-15 minutes before rolling it out.
- If the filling is too runny, bake the tart for a few more minutes until it is set.
Food safety advice:
Make sure to cook the onions and eggs thoroughly to prevent any foodborne illnesses.
Food history:
The combination of caramelized onions and goat cheese is a classic French flavor pairing.
Flavor profiles:
This tart is savory, creamy, and slightly sweet with a crispy pastry crust.
Serving suggestions:
Serve the tart as an appetizer or main dish for brunch, lunch, or dinner.
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Region: Irish