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 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1/4 cup balsamic vinegar
- 1/2 cup Steirerkäse cheese, grated
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg
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 375°F.
2. Roll out the pie crust on a floured surface and transfer it to the tart pan. Press the crust into the pan and trim the edges.
3. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment paper and bake for an additional 5-7 minutes until lightly golden.
4. In a large skillet, melt the butter over medium heat. Add the onions, salt, pepper, thyme, rosemary, and oregano. Cook, stirring occasionally, for 15-20 minutes until the onions are caramelized.
5. Add the balsamic vinegar to the skillet and cook for an additional 5 minutes until the liquid has evaporated.
6. Spread the caramelized onions evenly over the pre-baked crust. Sprinkle the grated Steirerkäse cheese over the onions.
7. In a small bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the mixture over the cheese and onions.
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 5-10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 315
Fat: 22g
Saturated Fat: 12g
Cholesterol: 118mg
Sodium: 260mg
Carbohydrates: 22g
Fiber: 2g
Sugar: 6g
Protein: 7g
Substitutions for ingredients:
- Steirerkäse cheese can be substituted with Gruyere or Swiss cheese.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add cooked bacon or pancetta to the caramelized onions for a smoky flavor.
- Top the tart with sliced tomatoes or roasted red peppers before baking.
- Use a different type of cheese, such as feta or goat cheese, for a different flavor profile.
Tips and tricks:
- Be patient when caramelizing the onions. It takes time for them to cook down and develop their sweet flavor.
- Blind baking the crust before adding the filling helps prevent a soggy bottom.
- Let the tart cool slightly before slicing to allow the filling to set.
Storage instructions:
Leftover tart can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tart, place it in a preheated 350°F oven for 10-15 minutes until heated through.
Presentation ideas:
Serve the tart on a platter with a sprig of fresh thyme or rosemary for garnish.
Garnishes:
Fresh herbs, such as thyme or rosemary, can be used as a garnish.
Pairings:
This tart pairs well with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Garlic mashed potatoes.
- Crusty bread.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- 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.
- Store leftover tart in the refrigerator and consume within 3 days.
Food history:
The Steirerkäse cheese used in this recipe is a hard cheese made from raw cow's milk in the Styria region of Austria.
Flavor profiles:
The tart has a savory and slightly sweet flavor from the caramelized onions and balsamic vinegar, with a nutty and tangy flavor from the Steirerkäse cheese.
Serving suggestions:
Serve the tart warm or at room temperature as an appetizer or main dish.
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Region: Austrian