Ingredients with Measurements:
- 1 sheet of puff pastry
- 2 tablespoons of olive oil
- 2 large onions, thinly sliced
- 1 tablespoon of brown sugar
- 1/4 cup of balsamic vinegar
- 1/2 cup of crumbled Vesterhavsost cheese
- 2 eggs
- 1/2 cup of heavy cream
- Salt and pepper to taste
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the puff pastry on a floured surface until it is large enough to fit into the tart pan. Place the pastry into the tart pan and trim the edges.
3. In a large skillet, heat the olive oil over medium heat. Add the onions and cook until they are soft and caramelized, about 20 minutes.
4. Add the brown sugar and balsamic vinegar to the skillet and stir until the sugar has dissolved. Cook for an additional 5 minutes until the mixture has thickened.
5. Spread the onion mixture evenly over the pastry in the tart pan.
6. Sprinkle the crumbled Vesterhavsost cheese over the onion mixture.
7. In a separate bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour the egg mixture over the cheese and onions in the tart pan.
8. Bake the tart in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is set.
9. Remove the tart from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 325
Fat: 22g
Carbohydrates: 24g
Protein: 7g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or phyllo dough.
- Vesterhavsost cheese can be substituted with any crumbly cheese such as feta or goat cheese.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add sliced mushrooms to the onion mixture for an earthy flavor.
- Top the tart with sliced cherry tomatoes before baking for a pop of color.
- Add chopped fresh herbs such as thyme or rosemary to the egg mixture for added flavor.
Tips and tricks:
- Make sure to cook the onions until they are caramelized and soft to ensure they are sweet and flavorful.
- Blind bake the pastry before adding the filling to prevent it from becoming soggy.
- Let the tart cool for a few minutes before serving 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 the tart in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh herbs and a drizzle of balsamic glaze.
Garnishes:
Fresh herbs such as thyme or rosemary, a drizzle of balsamic glaze, or a sprinkle of red pepper flakes.
Pairings:
Pair the tart with a crisp green salad or a bowl of soup for a complete meal.
Suggested side dishes:
Roasted vegetables such as asparagus or Brussels sprouts, or a side of garlic bread.
Troubleshooting advice:
If the pastry is not cooking evenly, cover the edges with foil to prevent them from burning.
Food safety advice:
Make sure to cook the tart to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Tarts have been a popular dish in Europe since medieval times. They were often filled with meat, vegetables, or fruit and were a staple of the upper class.
Flavor profiles:
The tart has a sweet and savory flavor profile with caramelized onions, tangy balsamic vinegar, and creamy Vesterhavsost cheese.
Serving suggestions:
Serve the tart as an appetizer or a main course with a side salad.
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Region: Danish