Ingredients with Measurements:
- 1 pre-made pie crust
- 2 large onions, sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Trappista cheese, shredded
- 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 lightly floured surface to fit the tart pan.
3. Transfer the pie crust to the tart pan and press it into the bottom and sides. Trim the excess dough.
4. Line the pie crust with parchment paper and fill it with pie weights or dried beans.
5. Bake the pie crust for 15 minutes. Remove the parchment paper and weights and bake for an additional 5 minutes.
6. In a large skillet, heat the olive oil and butter over medium heat.
7. Add the sliced onions, brown sugar, salt, and black pepper. Cook for 20-25 minutes, stirring occasionally, until the onions are caramelized.
8. Spread the caramelized onions evenly over the bottom of the pre-baked pie crust.
9. Sprinkle the shredded Trappista cheese over the onions.
10. In a separate bowl, whisk together the eggs, heavy cream, and nutmeg.
11. Pour the egg mixture over the cheese and onions.
12. Bake the tart for 30-35 minutes, or until the filling is set and the crust is golden brown.
13. Let the tart 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: 365
Fat: 27g
Saturated Fat: 13g
Cholesterol: 151mg
Sodium: 308mg
Carbohydrates: 21g
Fiber: 1g
Sugar: 6g
Protein: 9g
Substitutions for ingredients:
- Trappista cheese can be substituted with any type of cheese that melts well, such as cheddar, Gruyere, or Swiss.
- 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 ham to the tart for a meatier version.
- Use a mix of caramelized onions and sautéed mushrooms for a different flavor profile.
- Top the tart with sliced tomatoes or fresh herbs before baking.
Tips and tricks:
- Make sure to pre-bake the pie crust before adding the filling to prevent a soggy bottom.
- To prevent the edges of the pie crust from burning, cover them with foil or a pie shield while baking.
- Let the tart cool for a few minutes before slicing to allow the filling to set.
Storage instructions:
- Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual slices in the microwave for 30-60 seconds or in a preheated oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve the tart on a decorative platter or cake stand.
- Garnish with fresh herbs or a sprinkle of paprika.
Pairings:
- Serve the tart with a side salad or roasted vegetables for a complete meal.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with bacon
- Grilled asparagus with Parmesan cheese
Troubleshooting advice:
- If the crust is not browning evenly, rotate the tart pan halfway through baking.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the onions until they are caramelized and soft to prevent any raw onion flavor.
- Store any leftover tart in the refrigerator and consume within 3 days.
Food history:
- Trappista cheese is a Hungarian cheese that is similar to Swiss cheese. It is made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
- The tart has a savory and slightly sweet flavor from the caramelized onions and nutmeg. The Trappista cheese adds a creamy and slightly tangy flavor.
Serving suggestions:
- Serve the tart as an appetizer or main dish for a brunch or dinner party.
- Cut into smaller pieces and serve as a finger food for a cocktail party.
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