Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons olive oil
- 2 leeks, sliced
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces Caciotta di Capra cheese, grated
- 1/2 cup heavy cream
- 2 eggs
- 1 tablespoon chopped fresh thyme
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Mixing bowl
- Whisk
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 skillet, heat the olive oil over medium heat. Add the sliced leeks and minced garlic, and sauté for 5 minutes until softened. Season with salt and black pepper.
4. Spread the sautéed leeks evenly over the bottom of the pie crust.
5. In a mixing bowl, whisk together the grated Caciotta di Capra cheese, heavy cream, eggs, and chopped fresh thyme.
6. Pour the cheese mixture over the leeks in the pie crust.
7. Bake the tart in the preheated oven for 30-35 minutes until the filling is set and the crust is golden brown.
8. Remove the tart from the oven and let it cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 310
Fat: 24g
Carbohydrates: 15g
Protein: 9g
Sodium: 380mg
Sugar: 2g
Substitutions for ingredients:
- Instead of Caciotta di Capra cheese, you can use any other type of goat cheese or feta cheese.
- Instead of leeks, you can use onions or shallots.
Variations:
- Add chopped cooked bacon or ham to the filling for a meaty version.
- Use different herbs such as rosemary or sage instead of thyme.
- Add sliced cherry tomatoes on top of the filling before baking for a pop of color and flavor.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork to prevent it from puffing up during baking.
- Use a sharp knife to slice the tart for clean cuts.
- 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 until heated through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh thyme leaves on top.
Garnishes:
Garnish the tart with a few fresh thyme sprigs.
Pairings:
Pair the tart with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve the tart with a side of roasted potatoes or a crusty baguette.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- 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:
Caciotta di Capra is a type of Italian goat cheese that is typically used in savory dishes such as tarts and quiches.
Flavor profiles:
The tart has a creamy and tangy flavor from the goat cheese, with a subtle sweetness from the leeks.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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Region: Italian