Ingredients with Measurements:
- 1 pre-made pie crust
- 2 leeks, white and light green parts only, sliced thinly
- 1 tablespoon olive oil
- 4 ounces Caprino di Rimella cheese, crumbled
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust on a lightly floured surface to fit the tart pan. Transfer the crust to the pan and press it into the bottom and sides. Trim the edges and prick the bottom with a fork.
3. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
4. Remove the parchment paper and weights and bake for an additional 5 minutes, or until the crust is lightly golden. Remove from the oven and let cool.
5. In a skillet, heat the olive oil over medium heat. Add the sliced leeks and sauté until softened, about 5-7 minutes.
6. Spread the sautéed leeks evenly over the bottom of the cooled crust. Sprinkle the crumbled Caprino di Rimella cheese over the leeks.
7. In a bowl, whisk together the eggs, heavy cream, salt, and black pepper. Pour the mixture over the cheese and leeks.
8. Bake the tart for 25-30 minutes, or until the filling is set and the top is lightly golden.
9. Let the tart cool for a few minutes before removing it from the pan. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 310
Total fat: 23g
Saturated fat: 11g
Cholesterol: 112mg
Sodium: 280mg
Total carbohydrates: 17g
Dietary fiber: 1g
Sugar: 2g
Protein: 8g
Substitutions for ingredients:
- Instead of Caprino di Rimella cheese, you can use any other soft goat cheese.
- You can use a homemade pie crust instead of a pre-made one.
- If you don't have leeks, you can use onions instead.
Variations:
- Add some chopped fresh herbs, such as thyme or rosemary, to the filling.
- Use different types of cheese, such as feta or blue cheese.
- Add some cooked bacon or ham to the filling.
Tips and tricks:
- Make sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- If the edges of the crust start to brown too quickly, cover them with foil.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
- Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the tart, place it on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the tart on a platter with some fresh herbs and sliced tomatoes.
- Cut the tart into small squares and serve as an appetizer.
Garnishes:
- Fresh herbs, such as parsley or chives
- Sliced tomatoes or cherry tomatoes
- Balsamic glaze
Pairings:
- A crisp white wine, such as Sauvignon Blanc or Pinot Grigio
- A light salad with a vinaigrette dressing
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- A simple green salad with a lemon vinaigrette
Troubleshooting advice:
- If the crust is too hard, you may have overbaked it. Try reducing the baking time next time.
- If the filling is too runny, you may have added too much cream or not baked the tart long enough. Make sure the filling is set before removing the tart from the oven.
Food safety advice:
- Make sure to cook the tart until the filling is set and the top is lightly golden.
- Store any leftover tart in the refrigerator and consume within 3 days.
Food history:
- Caprino di Rimella is a soft goat cheese from the Piedmont region of Italy. It is made from the milk of Alpine goats and has a tangy, slightly sweet flavor.
- Tarts have been a popular dish in Europe since the Middle Ages, and were often filled with meat, vegetables, or fruit.
Flavor profiles:
- The tart has a buttery, flaky crust and a creamy filling with a tangy flavor from the goat cheese and sweetness from the leeks.
Serving suggestions:
- Serve the tart as a main dish with a side salad or roasted vegetables.
- Cut the tart into small squares and serve as an appetizer at a party or gathering.
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Region: Italian