Criollo tart with caramelized onion, roasted red pepper, and queso criollo in a savory lard crust with thyme

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Roast the red bell pepper directly over a flame or on a baking tray until the skin is deeply charred. Place it in a covered bowl for 10 minutes, then peel, seed, and cut into strips.

2. 2

   2. For the crust, combine the all-purpose flour with 3 g of the salt and the baking powder. Add the cold beef fat or butter and rub it in with your fingertips until sandy. Gradually add the warm water until a soft dough forms. Do not overwork it. Cover and let it rest for 15 minutes.

3. 3

   3. Heat the olive oil in a wide skillet over medium heat. Add the onions and the remaining salt and cook for 10 minutes, stirring. Add the sugar and continue cooking for 15 to 20 more minutes until the onions are deeply golden and sweet. Add the fresh thyme, black pepper, and nutmeg.

4. 4

   4. Remove the skillet from the heat and let the onion mixture cool slightly. Add the roasted red pepper and mix well so it is evenly distributed.

5. 5

   5. In a separate bowl, whisk the eggs with the heavy cream. Stir in the queso criollo cheese, then add the onion and pepper mixture. Mix until the filling is even.

6. 6

   6. Roll out the dough on a lightly floured surface into a 32 cm / 12.5 inch round. Line a 24 to 26 cm / 9.5 to 10 inch tart pan, pressing it well into the edges. Prick the base with a fork.

7. 7

   7. Pour the filling into the crust and smooth the top. Bake at 190 °C / 375 °F for 35 to 40 minutes, until the center is set and the top is golden.

8. 8

   8. Let the tart rest for 10 minutes before slicing. Serve warm to best enjoy the queso criollo, caramelized onions, and thyme aroma.