Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces Capra di Calabria cheese, crumbled
- 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 lightly floured surface until it is about 1/8 inch thick.
3. Place the rolled-out pie crust into a 9-inch tart pan and press it into the bottom and sides of the pan.
4. Line the pie crust with parchment paper and fill it with pie weights or dried beans.
5. Bake the pie crust for 10 minutes, then remove the parchment paper and weights and bake for an additional 5 minutes.
6. While the pie crust is baking, heat the olive oil in a large skillet over medium heat.
7. Add the thinly sliced onions to the skillet and cook for 10-15 minutes, stirring occasionally, until the onions are soft and caramelized.
8. Stir in the brown sugar, balsamic vinegar, salt, and black pepper and cook for an additional 2-3 minutes.
9. Spread the caramelized onions evenly over the bottom of the pre-baked pie crust.
10. Sprinkle the crumbled Capra di Calabria cheese over the onions.
11. In a separate bowl, whisk together the eggs, heavy cream, and nutmeg.
12. Pour the egg mixture over the cheese and onions in the pie crust.
13. Bake the tart for 30-35 minutes, or until the filling is set and the top is golden brown.
14. Allow the tart to cool for 10-15 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: 350
Fat: 25g
Saturated Fat: 12g
Cholesterol: 150mg
Sodium: 400mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 6g
Protein: 9g
Substitutions for ingredients:
- Pre-made pie crust can be substituted with homemade pie crust.
- Olive oil can be substituted with butter or vegetable oil.
- Brown sugar can be substituted with honey or maple syrup.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Capra di Calabria cheese can be substituted with any crumbly cheese, such as feta or goat cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Nutmeg can be substituted with cinnamon or allspice.
Variations:
- Add chopped cooked bacon or pancetta to the tart for extra flavor.
- Top the tart with sliced cherry tomatoes before baking for a pop of color.
- Use a mix of caramelized onions and sautéed mushrooms for a different flavor profile.
- Add chopped fresh herbs, such as thyme or rosemary, to the egg mixture for extra flavor.
Tips and tricks:
- Be sure to pre-bake the pie crust before adding the filling to prevent a soggy crust.
- Use a sharp knife to cut the tart into slices for a clean cut.
- 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 platter with a sprinkle of fresh herbs, such as parsley or chives, for a pop of color.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
Pair the tart with a crisp green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Green salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
If the crust is browning too quickly, cover the edges with foil to prevent burning.
Food safety advice:
Be sure to cook the onions until they are fully caramelized to prevent any raw onion flavor in the tart.
Food history:
Tarts have been a popular dish in Europe since the Middle Ages, and were often filled with savory ingredients such as cheese and onions.
Flavor profiles:
Savory, cheesy, and slightly sweet from the caramelized onions.
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