Vegetarian Roquefort Cheese and Onion Tart Recipe
355kcal
Ingredients
- 2 tablespoons olive oil
- 2 large onions thinly sliced
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces Roquefort cheese crumbled
- 1 cup heavy cream
- 4 large eggs
Equipment
- Medium-sized skillet or frying pan
- Rolling Pin
- Tart pan or pie dish
- Mixing bowl
- Whisk or fork
- Knife or pizza cutter
- Spatula or pie server
Method
- 1.Preheat the oven to 375°F (190°C).
- 2.Roll out the pre-made pie crust and fit it into a 9-inch tart pan. Trim any excess crust.
- 3.Heat the olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook until they become caramelized and golden brown, stirring occasionally. This process may take around 20-25 minutes.
- Sprinkle the brown sugar, salt, and black pepper over the caramelized onions and stir well to combine. Remove from heat.
- Spread the caramelized onions evenly over the bottom of the pie crust.
- Sprinkle the crumbled Roquefort cheese over the onions.
- In a separate bowl, whisk together the heavy cream and eggs until well combined.
- Pour the egg mixture over the onions and cheese in the pie crust.
- Place the tart pan on a baking sheet and transfer it to the preheated oven.
- 10.Bake for about 30-35 minutes, or until the tart is set and the crust is golden brown.
- Remove from the oven and allow the tart to cool for a few minutes before slicing and serving.
Nutrition
Calories355kcalCarbohydrates17gProtein8gFat28gSaturated Fat14gPolyunsaturated Fat458gMonounsaturated Fat179gCholesterol152mgFiber1gSugar5g
Notes
Tips and Tricks
Be patient when caramelizing the onions. Slowly cook them over low heat to allow the natural sugars to develop, resulting in a rich and sweet flavor. Pre-baking the tart crust for a few minutes before adding the filling will help prevent a soggy bottom. If you don't have a tart pan, you can use a pie dish or even a rectangular baking dish. Just make sure the dimensions are suitable for the recipe. Blind baking the crust (pre-baking it without the filling) can further prevent a soggy crust. Simply line the pastry with parchment paper and fill it with baking weights or dry beans before baking. Experiment with additional ingredients like sautéed mushrooms, spinach, or fresh herbs to customize the flavors of your tart.Serve the tart warm or at room temperature for the best taste and texture.