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
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 cup twaróg cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1/2 cup heavy cream
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 cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Add the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disc, wrap 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 to fit the tart pan. Line the pan with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
5. Remove the parchment paper and weights/beans and bake for an additional 10 minutes, or until the crust is lightly golden. Set aside to cool.
6. In a large skillet, heat the olive oil over medium heat. Add the sliced onions, salt, pepper, thyme, rosemary, oregano, and garlic powder. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 20-25 minutes.
7. In a mixing bowl, whisk together the twaróg cheese, Parmesan cheese, eggs, and heavy cream.
8. Spread the caramelized onions evenly over the bottom of the tart crust. Pour the cheese mixture over the onions.
9. Bake for 25-30 minutes, or until the filling is set and lightly golden.
10. Let the tart cool for a few 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: 375
Fat: 27g
Saturated Fat: 15g
Cholesterol: 143mg
Sodium: 372mg
Carbohydrates: 23g
Fiber: 2g
Sugar: 3g
Protein: 9g
Substitutions for ingredients:
- Twaróg cheese can be substituted with ricotta cheese or cottage cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham to the onion mixture for a meatier tart.
- Top the tart with sliced cherry tomatoes before baking for a pop of color and flavor.
- Add chopped fresh herbs, such as parsley or basil, to the cheese mixture for extra flavor.
Tips and tricks:
- Make sure the butter and water are very cold when making the crust to ensure a flaky texture.
- Use a fork to prick the bottom of the crust before baking to prevent it from puffing up.
- Let the tart cool for a few minutes before slicing to allow the filling to set.
Storage instructions:
Store leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave or oven until warmed through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh herbs or a drizzle of balsamic glaze.
Garnishes:
Fresh herbs, cherry tomatoes, balsamic glaze
Pairings:
Green salad, roasted vegetables, white wine
Suggested side dishes:
Green salad, roasted vegetables, garlic bread
Troubleshooting advice:
- If the crust is too dry, add more water, one tablespoon at a time.
- If the crust is too wet, add more flour, one tablespoon at a time.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the onions until they are fully caramelized to prevent any foodborne illnesses.
Food history:
Twaróg cheese is a traditional Polish cheese made from cow's milk. It is similar to cottage cheese or ricotta cheese and is often used in sweet and savory dishes.
Flavor profiles:
Savory, cheesy, caramelized onion, herbaceous
Serving suggestions:
Serve the tart as a main dish or as an appetizer.
Related Categories
Cooking Method: N/A
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Region: Polish
Taste: Savory, Sweet, Tangy, Caramelized, Creamy