Ingredients with Measurements:
- 1 pre-made pie crust
- 1 bunch broccolini, trimmed and chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 3 large eggs
- 1 cup heavy cream
- 1/4 teaspoon ground nutmeg
Special equipment needed:
- 9-inch tart pan with removable bottom
- Pie weights or dried beans for blind baking
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and fit it into the tart pan. Trim the edges and prick the bottom with a fork.
3. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes.
4. Remove the weights and parchment paper and bake for an additional 5 minutes.
5. In a large skillet, heat the olive oil over medium-high heat. Add the broccolini and season with salt and pepper. Cook for 5-7 minutes, until tender.
6. Sprinkle the Parmesan cheese over the bottom of the tart crust. Top with the cooked broccolini.
7. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Pour over the broccolini and cheese.
8. Bake for 25-30 minutes, until the filling is set and the crust is golden brown.
9. Let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 24g
Saturated Fat: 12g
Cholesterol: 150mg
Sodium: 480mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 1g
Protein: 10g
Substitutions for ingredients:
- Broccolini can be substituted with regular broccoli or asparagus.
- Parmesan cheese can be substituted with any hard, salty cheese like Pecorino Romano or Asiago.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use a different cheese or combination of cheeses, like Gruyere or cheddar.
- Add sliced cherry tomatoes or roasted red peppers for a pop of color.
Tips and tricks:
- Blind baking the crust ensures that it stays crisp and doesn't get soggy from the filling.
- Don't overcook the broccolini or it will become mushy in the tart.
- Letting the tart cool for a few minutes before slicing will make it easier to cut and serve.
Storage instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 30-60 seconds or in a 350°F oven for 10-15 minutes.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh herbs, like parsley or chives.
Garnishes:
Garnish with additional grated Parmesan cheese or a drizzle of balsamic glaze.
Pairings:
Pair with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Sauteed mushrooms
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is still jiggly after the recommended cooking time, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the broccolini thoroughly to avoid any potential foodborne illnesses.
Food history:
Tarts have been a popular dish in Europe since medieval times. They were often filled with meat, fish, or vegetables and served at banquets and feasts.
Flavor profiles:
The broccolini and Parmesan cheese give this tart a savory, slightly nutty flavor. The nutmeg adds a hint of warmth and spice.
Serving suggestions:
Serve this tart as a main dish for a light lunch or dinner, or as a side dish for a brunch or potluck.
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