Ingredients with Measurements:
- 1 pre-made pie crust
- 2 large onions, thinly sliced
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Toma del Lait Brusc cheese, crumbled
- 3 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 pre-made pie crust on a floured surface to fit the tart pan. Place the crust in the tart pan and trim the edges. Prick the bottom of the crust with a fork.
3. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes.
4. Remove the parchment paper and weights or beans. Bake for an additional 5 minutes or until the crust is lightly golden. Remove from the oven and set aside.
5. In a large skillet, melt the butter over medium heat. Add the sliced onions, salt, and black pepper. Cook for 15-20 minutes or until the onions are caramelized. Remove from the heat and set aside.
6. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg.
7. Spread the caramelized onions evenly over the bottom of the pre-baked crust. Sprinkle the crumbled Toma del Lait Brusc cheese over the onions.
8. Pour the egg mixture over the cheese and onions.
9. Bake for 25-30 minutes or until the filling is set and lightly golden.
10. Remove from the oven and let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 305
Fat per serving: 23g
Carbohydrates per serving: 15g
Protein per serving: 9g
Substitutions for ingredients:
- Toma del Lait Brusc cheese can be substituted with any semi-soft cheese such as brie or camembert.
- Heavy cream can be substituted with half-and-half or whole milk.
- Nutmeg can be substituted with cinnamon or allspice.
Variations:
- Add cooked bacon or pancetta to the onion mixture for a smoky flavor.
- Add sliced mushrooms to the onion mixture for an earthy flavor.
- Substitute the onions with leeks for a milder flavor.
Tips and tricks:
- Make sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- Use a sharp knife to slice the tart for clean cuts.
- Let the tart cool for 10 minutes before slicing to prevent the filling from spilling out.
Storage instructions:
Store leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover tart in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the tart on a platter with fresh herbs such as parsley or thyme.
Garnishes:
Garnish the tart with additional crumbled Toma del Lait Brusc cheese and freshly cracked black pepper.
Pairings:
Pair the tart 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.
Troubleshooting advice:
- If the crust is not pre-baked, the filling may not cook evenly.
- If the filling is not set after the recommended cooking time, cover the tart with foil and continue baking until set.
Food safety advice:
- Make sure to cook the onions until they are caramelized to prevent any bacteria from growing.
- Store leftover tart in the refrigerator and reheat thoroughly before consuming.
Food history:
Toma del Lait Brusc is a semi-soft cheese made from cow's milk in the Piedmont region of Italy. It has a nutty and buttery flavor that pairs well with caramelized onions.
Flavor profiles:
The tart has a savory and slightly sweet flavor from the caramelized onions and nutmeg. The Toma del Lait Brusc cheese adds a creamy and nutty flavor to the dish.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner with a side salad. It can also be served as an appetizer or as part of a brunch spread.
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Region: French