Ingredients with Measurements:
- 1 pre-made pie crust
- 2 leeks, sliced
- 2 tablespoons butter
- 1 cup Agordino Malga cheese, grated
- 3 eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Mixing bowl
- Whisk
- Saute pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork.
3. In a saute pan, melt the butter over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
4. In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper.
5. Add the grated Agordino Malga cheese to the egg mixture and stir to combine.
6. Pour the egg and cheese mixture into the prepared tart shell.
7. Add the cooked leeks on top of the egg and cheese mixture.
8. Bake the tart for 35-40 minutes, or until the filling is set and the crust is golden brown.
9. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 20g
Protein: 12g
Substitutions for ingredients:
- Pre-made pie crust can be substituted with homemade pie crust.
- Agordino Malga cheese can be substituted with any other hard cheese, such as Parmesan or Gruyere.
- Leeks can be substituted with onions or shallots.
Variations:
- Add cooked bacon or ham to the tart for a meatier version.
- Add chopped herbs, such as thyme or parsley, to the egg and cheese mixture for extra flavor.
- Use a different type of cheese, such as goat cheese or blue cheese, for a different flavor profile.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork to prevent it from puffing up during baking.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.
- Serve the tart warm or at room temperature.
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 warmed through.
Presentation ideas:
Serve the tart on a platter with a garnish of fresh herbs, such as thyme or parsley.
Garnishes:
Fresh herbs, such as thyme or parsley.
Pairings:
This tart pairs well with a crisp green salad and a glass of white wine.
Suggested side dishes:
Green salad, roasted vegetables, or a side of crusty bread.
Troubleshooting advice:
If the crust is browning too quickly, cover the edges with foil to prevent burning.
Food safety advice:
Make sure to cook the tart until the filling is set and the internal temperature reaches 160°F to ensure that it is safe to eat.
Food history:
Agordino Malga cheese is a type of cheese made in the Veneto region of Italy. It is a hard cheese made from cow's milk and has a nutty, slightly sweet flavor.
Flavor profiles:
This tart has a savory, cheesy flavor with a slight sweetness from the leeks.
Serving suggestions:
Serve this tart as a main dish for lunch or dinner, or as a side dish for a brunch or potluck.
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Region: Italian