Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons olive oil
- 2 large onions, sliced
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 4 ounces Caciotta Vaccina Frentana cheese, shredded
- 3 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 pre-made pie crust on a floured surface and transfer it to a 9-inch tart pan. Press the crust into the pan and trim the edges.
3. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes.
4. Remove the parchment paper and weights from the crust and bake for an additional 5 minutes.
5. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook until they are soft and caramelized, about 20 minutes.
6. Add the brown sugar, salt, black pepper, and dried thyme to the onions and stir to combine.
7. Spread the caramelized onions evenly over the bottom of the pre-baked pie crust. Sprinkle the shredded Caciotta Vaccina Frentana cheese over the onions.
8. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the egg mixture over the onions and cheese.
9. Bake the tart for 30-35 minutes, or until the filling is set and the crust is golden brown.
10. 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:
8 servings
Nutritional information:
Calories: 320
Fat: 24g
Saturated Fat: 12g
Cholesterol: 130mg
Sodium: 260mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 5g
Protein: 9g
Substitutions for ingredients:
- Caciotta Vaccina Frentana cheese can be substituted with any mild, semi-soft cheese such as Fontina or Gouda.
- Heavy cream can be substituted with half-and-half or whole milk.
- Nutmeg can be substituted with cinnamon or allspice.
Variations:
- Add cooked bacon or pancetta to the tart for extra flavor.
- Substitute the caramelized onions with sautéed mushrooms or roasted red peppers.
- Add fresh herbs such as parsley or basil to the egg mixture for added freshness.
Tips and tricks:
- Make sure to pre-bake the crust before adding the filling to prevent it from becoming soggy.
- Use a sharp knife to slice the tart for clean, even slices.
- Serve the tart warm or at room temperature for the best flavor.
Storage instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices of the tart in the microwave or oven until warmed through.
Presentation ideas:
Serve the tart on a decorative platter or cake stand for an elegant presentation.
Garnishes:
Garnish the tart with fresh herbs such as parsley or thyme.
Pairings:
Pair the tart with a crisp green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Roasted Brussels sprouts or a mixed green salad would pair well with this tart.
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 onions until they are fully caramelized to prevent any foodborne illnesses.
Food history:
Caciotta Vaccina Frentana is a semi-soft cheese that is made from cow's milk in the Abruzzo region of Italy.
Flavor profiles:
The tart has a savory and slightly sweet flavor from the caramelized onions and nutmeg-spiced egg mixture.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
Related Categories
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Region: Italian
Taste: Savory, Sweet, Tangy, Creamy, Caramelized