Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Branzi cheese, crumbled
- 3 large eggs
- 1 cup heavy cream
- 1/4 teaspoon nutmeg
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust on a floured surface to fit the tart pan. Place the crust in the pan and trim the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes.
3. Remove the weights and parchment paper and bake for an additional 5 minutes until the crust is lightly golden. Remove from the oven and let cool.
4. In a large skillet, melt the butter over medium heat. Add the onions, brown sugar, salt, and black pepper. Cook for 20-25 minutes, stirring occasionally, until the onions are caramelized and golden brown.
5. Spread the caramelized onions evenly over the bottom of the tart crust. Sprinkle the Branzi cheese over the onions.
6. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the mixture over the onions and cheese.
7. Bake the tart for 30-35 minutes, until the filling is set and golden brown. Let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 425
Fat: 32g
Saturated Fat: 18g
Cholesterol: 190mg
Sodium: 320mg
Carbohydrates: 24g
Fiber: 1g
Sugar: 6g
Protein: 10g
Substitutions for ingredients:
- Branzi cheese can be substituted with any other semi-soft cheese such as Fontina or Gruyere.
- Pie crust can be substituted with puff pastry or homemade crust.
Variations:
- Add sliced mushrooms to the caramelized onions for a richer flavor.
- Top the tart with chopped fresh herbs such as thyme or rosemary before serving.
Tips and tricks:
- To prevent the crust from shrinking, make sure to use pie weights or dried beans when baking.
- Make sure to cook the onions slowly over medium heat to prevent burning.
- 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 the tart in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the tart on a platter with a garnish of fresh herbs or a sprinkle of black pepper.
Garnishes:
Fresh herbs such as thyme or rosemary.
Pairings:
Serve the tart with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with balsamic glaze
- Grilled asparagus with Parmesan cheese
Troubleshooting advice:
- If the crust is too dry, brush it with a beaten egg before baking.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the tart to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Tarts have been a popular dish in Europe since the Middle Ages. They were originally made with meat and vegetables and were served as a main course. Sweet tarts became popular in the 16th century and were often served as a dessert.
Flavor profiles:
The Branzi cheese adds a nutty and tangy flavor to the tart, while the caramelized onions add a sweet and savory note.
Serving suggestions:
Serve the tart as a main course for lunch or dinner, or as an appetizer for a party.
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Region: Italian
Taste: Savory, Sweet, Caramelized, Tangy, Rich