Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 medium onions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup grated Tête de Moine cheese
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- 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 lightly floured surface until it is about 1/8 inch thick. Transfer the crust to the tart pan and press it into the bottom and sides. Trim the excess dough with a sharp knife. Line the crust with parchment paper and fill it with pie weights or dried beans.
3. Bake the crust for 10 minutes. Remove the parchment paper and weights and bake for another 5 minutes, or until lightly golden. Remove from the oven and let cool.
4. In a large skillet, melt the butter over medium heat. Add the onions, salt, black pepper, thyme, and rosemary. Cook, stirring occasionally, until the onions are soft and golden brown, about 20 minutes. Remove from the heat and let cool.
5. In a medium bowl, whisk together the eggs and heavy cream. Stir in the grated Tête de Moine cheese and the cooked onions.
6. Pour the egg mixture into the cooled crust. Bake for 30-35 minutes, or until the filling is set and golden brown. Let cool for 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 per serving: 380
Fat: 31g
Protein: 10g
Carbohydrates: 17g
Fiber: 1g
Sugar: 3g
Sodium: 370mg
Substitutions for ingredients:
- Tête de Moine cheese can be substituted with Gruyere or Comte cheese.
- Fresh thyme and rosemary can be used instead of dried.
Variations:
- Add cooked bacon or ham to the filling for a meatier version.
- Use a mixture of different cheeses for a more complex flavor.
- Add sliced mushrooms to the onions for an earthy flavor.
Tips and Tricks:
- Make sure the onions are cooked until they are very soft and golden brown for the best flavor.
- Blind baking the crust before adding the filling will prevent it from getting soggy.
- Let the tart cool for a few minutes before slicing to make it easier to cut.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat 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 on top.
Garnishes:
Sprinkle with chopped fresh parsley or chives before serving.
Pairings:
Serve with a crisp green salad and a glass of white wine.
Suggested Side Dishes:
Roasted vegetables or a simple green salad.
Troubleshooting Advice:
If the crust starts to shrink during baking, press it back into the pan with a fork.
Food Safety Advice:
Make sure the eggs are fully cooked before serving.
Food History:
Tête de Moine cheese is a semi-hard cheese from Switzerland that has been made since the 12th century. It is traditionally shaved into thin curls using a special tool called a girolle.
Flavor Profiles:
The tart has a rich and savory flavor from the caramelized onions and Tête de Moine cheese.
Serving Suggestions:
Serve the tart warm or at room temperature as a main dish or appetizer.
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Region: Swiss