Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup Talesh cheese, crumbled
- 1/2 cup heavy cream
- 2 large eggs
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-Step Instructions:
1. In a large mixing bowl, combine the flour and salt. Add the chilled butter and use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, a tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. On a lightly floured surface, roll out the dough into a circle that is about 1/8 inch thick. Line the tart pan with the dough, trimming any excess. Line the dough with parchment paper and fill with pie weights or dried beans.
5. Bake the crust for 15 minutes, then remove the parchment paper and weights and bake for an additional 10 minutes, or until the crust is lightly golden. Remove from the oven and set aside.
6. In a large skillet, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until they are soft and caramelized, about 20 minutes.
7. Add the thyme, rosemary, black pepper, and salt to the onions and stir to combine.
8. In a small bowl, whisk together the heavy cream and eggs.
9. Spread the caramelized onions evenly over the bottom of the tart crust. Sprinkle the crumbled Talesh cheese over the onions. Pour the egg mixture over the cheese.
10. Bake the tart for 25-30 minutes, or until the filling is set and lightly golden.
11. Remove the tart from the oven and let it cool for 10 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 342
Fat: 24g
Saturated Fat: 13g
Cholesterol: 136mg
Sodium: 383mg
Carbohydrates: 24g
Fiber: 1g
Sugar: 3g
Protein: 8g
Substitutions for ingredients:
- You can use any type of cheese that melts well, such as Gruyere or cheddar, instead of Talesh cheese.
- Fresh herbs can be used instead of dried herbs, but use three times the amount called for in the recipe.
- You can use a store-bought pie crust instead of making your own.
Variations:
- Add cooked bacon or pancetta to the onion mixture for a smoky flavor.
- Use a mixture of different cheeses, such as feta and Parmesan, for a more complex flavor.
- Add sliced mushrooms to the onion mixture for an earthy flavor.
Tips and Tricks:
- Make sure the butter is chilled before adding it to the flour mixture to ensure a flaky crust.
- Blind baking the crust before adding the filling ensures that the crust stays crisp.
- Letting the tart cool for 10 minutes before slicing allows the filling to set and makes for easier slicing.
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 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the tart on a platter with a garnish of fresh herbs, such as thyme or rosemary.
Garnishes:
Fresh herbs, such as thyme or rosemary, can be used as a garnish.
Pairings:
This tart pairs well with a green salad dressed with a vinaigrette.
Suggested Side Dishes:
Roasted vegetables, such as Brussels sprouts or carrots, make a great side dish for this tart.
Troubleshooting Advice:
- If the dough is too dry, add more ice water, a tablespoon at a time, until it comes together.
- If the crust shrinks during blind baking, it may not have been rolled out thin enough or the dough may not have been chilled enough.
Food Safety Advice:
Make sure to cook the onions until they are caramelized to ensure that they are fully cooked and safe to eat.
Food History:
Talesh cheese is a type of Iranian cheese that is similar to feta. It is made from sheep's milk and has a tangy, salty flavor.
Flavor Profiles:
This tart has a buttery, flaky crust that is filled with caramelized onions, tangy Talesh cheese, and a creamy egg mixture. The flavors are savory and slightly sweet, with a hint of herbs.
Serving Suggestions:
Serve this tart as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Iranian