Ingredients with Measurements:
- 1 Vacherin Mont d'Or cheese
- 1 pre-made tart crust
- 2 large onions, sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- Salt and pepper to taste
- 2 eggs
- 1/2 cup heavy cream
- 1/4 cup milk
Special equipment needed:
- Tart pan
- Rolling pin
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made tart crust on a floured surface and line the tart pan with it. Prick the bottom with a fork and line with parchment paper. Fill with baking beans or pie weights and bake for 10 minutes.
3. Remove the parchment paper and baking beans or pie weights and bake for another 5 minutes until the crust is lightly golden.
4. In a large skillet, melt the butter and olive oil over medium heat. Add the sliced onions and cook until they are soft and caramelized, about 20 minutes. Add the brown sugar and salt and pepper to taste. Set aside.
5. In a bowl, whisk together the eggs, heavy cream, and milk. Season with salt and pepper.
6. Cut the top off the Vacherin Mont d'Or cheese and scoop out the cheese into a bowl. Mash the cheese with a fork until it is smooth.
7. Spread the caramelized onions over the bottom of the tart crust. Spoon the mashed cheese over the onions.
8. Pour the egg mixture over the cheese and onions.
9. Bake the tart for 25-30 minutes until the filling is set and the top is golden brown.
10. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 20g
Protein: 12g
Substitutions for ingredients:
- Any type of soft cheese can be substituted for Vacherin Mont d'Or cheese.
- Homemade tart crust can be substituted for pre-made tart crust.
Variations:
- Add cooked bacon or ham to the tart for a heartier dish.
- Add sliced mushrooms to the caramelized onions for extra flavor.
Tips and tricks:
- Be sure to prick the bottom of the tart crust with a fork to prevent it from puffing up during baking.
- Use a sharp knife to cut the Vacherin Mont d'Or cheese to avoid it sticking to the knife.
- Let the tart cool for 10 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 leftover tart in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh herbs, such as thyme or parsley.
Garnishes:
Garnish the tart with a drizzle of balsamic glaze or a sprinkle of flaky sea salt.
Pairings:
Pair the tart with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve the tart with a side of roasted Brussels sprouts or sautéed green beans.
Troubleshooting advice:
- If the tart crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is still runny after baking, return the tart to the oven for an additional 5-10 minutes.
Food safety advice:
Be sure to cook the onions until they are fully caramelized to avoid any risk of foodborne illness.
Food history:
Vacherin Mont d'Or cheese is a soft, creamy cheese that originated in the Jura region of France. It is typically only available from September to March.
Flavor profiles:
The tart has a rich and creamy flavor from the Vacherin Mont d'Or cheese, balanced by the sweetness of the caramelized onions.
Serving suggestions:
Serve the tart as a main course for a cozy winter dinner party.
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Region: Swiss