Ingredients with Measurements:
- 1 sheet of puff pastry
- 2 tablespoons of olive oil
- 2 large onions, sliced
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 tablespoon of fresh thyme leaves
- 1 tablespoon of Dijon mustard
- 1/2 cup of crumbled St Tola Divine Irish cheese
- 2 eggs
- 1/2 cup of heavy cream
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the puff pastry on a lightly floured surface to fit the tart pan. Place the pastry in the pan and trim the edges.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced onions, sugar, salt, black pepper, and thyme leaves. Cook for 10-15 minutes, stirring occasionally, until the onions are caramelized.
4. Spread the Dijon mustard over the bottom of the pastry shell.
5. Sprinkle the crumbled St Tola Divine Irish cheese over the mustard.
6. Spread the caramelized onions over the cheese.
7. In a small bowl, whisk together the eggs and heavy cream. Pour the egg mixture over the onions.
8. Bake the tart for 30-35 minutes, until the filling is set and the pastry 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: 320
Fat: 23g
Saturated Fat: 10g
Cholesterol: 105mg
Sodium: 520mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 4g
Protein: 8g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or phyllo dough.
- St Tola Divine Irish cheese can be substituted with any soft, crumbly cheese such as feta or goat cheese.
- Dijon mustard can be substituted with whole grain mustard or honey mustard.
Variations:
- Add cooked bacon or ham to the tart for a heartier version.
- Top the tart with sliced tomatoes or roasted red peppers for added flavor and color.
- Use different herbs such as rosemary or oregano instead of thyme.
Tips and tricks:
- Make sure to caramelize the onions slowly to bring out their natural sweetness.
- Blind bake the pastry shell for 10 minutes before adding the filling to prevent a soggy bottom.
- Let the tart cool for a few minutes before slicing to allow the filling to set.
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, until heated through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh thyme leaves on top.
Garnishes:
Garnish the tart with a few sprigs of fresh thyme or a sprinkle of chopped parsley.
Pairings:
Pair the tart with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve the tart with a side of garlic mashed potatoes or roasted sweet potatoes.
Troubleshooting advice:
- If the pastry is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake the tart for an additional 5-10 minutes until set.
Food safety advice:
Make sure to cook the onions thoroughly to prevent any foodborne illnesses.
Food history:
Tarts have been a popular dish in Europe since the Middle Ages. They were often filled with meat or fruit and served as a main course or dessert.
Flavor profiles:
This tart has a savory and slightly sweet flavor from the caramelized onions and tangy St Tola Divine Irish cheese.
Serving suggestions:
Serve the tart as a main course for lunch or dinner, or as an appetizer for a party.
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Region: Irish