Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1/2 cup grated Caciocavallo di Godrano cheese
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup whole milk
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 pre-made pie crust on a lightly floured surface to fit the 9-inch tart pan. Place the crust in the tart pan and trim the edges. Prick the bottom of the crust with a fork.
3. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes.
4. Remove the parchment paper and weights/beans from the crust and bake for an additional 5 minutes.
5. In a large skillet, melt the butter over medium heat. Add the sliced onions, salt, black pepper, thyme, rosemary, and oregano. Cook for 15-20 minutes, stirring occasionally, until the onions are caramelized.
6. Sprinkle the grated Caciocavallo di Godrano cheese over the bottom of the pre-baked crust. Top with the caramelized onions.
7. In a medium bowl, whisk together the eggs, heavy cream, and whole milk. Pour the mixture over the onions and cheese in the tart crust.
8. Bake for 30-35 minutes, or until the filling is set and the top is golden brown.
9. Let the tart 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 per serving: 320
Fat: 23g
Carbohydrates: 18g
Protein: 9g
Sodium: 240mg
Sugar: 4g
Substitutions for ingredients:
- Caciocavallo di Godrano cheese can be substituted with any other semi-hard cheese, such as Gouda or Cheddar.
- Heavy cream can be substituted with half-and-half or whole milk.
- Whole milk can be substituted with any other type of milk, such as almond milk or soy milk.
Variations:
- Add cooked bacon or pancetta to the tart for a smoky flavor.
- Top the tart with sliced tomatoes before baking for a fresh twist.
- Use a different type of cheese, such as goat cheese or feta, for a different flavor profile.
Tips and tricks:
- Be sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- Use a sharp knife to slice the tart for clean cuts.
- The tart can be served warm or at room temperature.
Storage instructions:
The tart can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tart, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a platter with a sprig of fresh thyme or rosemary for garnish.
Garnishes:
Fresh herbs, such as thyme or rosemary, can be used as a garnish.
Pairings:
The tart pairs well with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Mixed green salad with balsamic vinaigrette
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
- Be sure to cook the onions until they are caramelized to prevent any raw onion flavor in the tart.
- Store the tart in the refrigerator to prevent any bacterial growth.
Food history:
Caciocavallo di Godrano is a semi-hard cheese from Sicily, Italy. It is made from cow's milk and has a slightly nutty flavor.
Flavor profiles:
The tart has a savory and slightly sweet flavor from the caramelized onions and nutty Caciocavallo di Godrano cheese.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner, or as an appetizer for a party.
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Region: Italian