Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Toblach Stangenkäse cheese, grated
- 3 eggs
- 1 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 pre-made pie crust on a lightly floured surface. Transfer the crust to a 9-inch tart pan and press it into the bottom and sides of the pan. Trim the edges and prick the bottom of the crust with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans.
3. Bake the crust for 10 minutes, then remove the parchment paper and weights and bake for an additional 5 minutes, or until lightly golden brown. Remove from the oven and set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for 10-15 minutes, or until the onions are soft and caramelized. Add the sugar, salt, and black pepper and stir to combine.
5. Spread the caramelized onions evenly over the bottom of the pre-baked pie crust. Sprinkle the grated Toblach Stangenkäse cheese over the onions.
6. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the egg mixture over the onions and cheese.
7. Bake the tart for 30-35 minutes, or until the filling is set and the top is golden brown.
8. Remove the tart from the oven and let it cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 25g
Saturated Fat: 12g
Cholesterol: 150mg
Sodium: 300mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 5g
Protein: 10g
Substitutions for ingredients:
- Pre-made pie crust can be substituted with homemade pie crust.
- Toblach Stangenkäse cheese can be substituted with any other hard cheese, such as Parmesan or Gruyere.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or pancetta to the tart for extra flavor.
- Add sliced mushrooms to the caramelized onions for a vegetarian option.
- Use a different type of cheese, such as blue cheese or goat cheese, for a different flavor profile.
Tips and tricks:
- Be sure to prick the bottom of the pie crust with a fork before baking to prevent it from puffing up.
- Use a sharp knife to slice the tart for clean, even slices.
- Serve the tart warm or at room temperature.
Storage instructions:
- Store any leftover tart 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, or until heated through.
Presentation ideas:
- Serve the tart on a decorative platter or cake stand.
- Garnish the tart with fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme.
Pairings:
- Serve the tart with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus with lemon and garlic
- Garlic mashed potatoes
Troubleshooting advice:
- If the crust 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.
Food safety advice:
- Be sure to cook the onions thoroughly to prevent any foodborne illnesses.
Food history:
- Toblach Stangenkäse is a type of hard cheese that originated in the Dolomites region of Italy.
Flavor profiles:
- The tart has a savory and slightly sweet flavor, with a creamy filling and crispy crust.
Serving suggestions:
- Serve the tart as an appetizer or main dish for a family dinner or special occasion.
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Region: German