Ingredients with Measurements:
- 1 pre-made pie crust
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cups sliced mushrooms
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces Caprino di Urbino cheese, crumbled
- 3 eggs
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
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 pie crust and place it in the 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 chopped onion and cook until softened, about 5 minutes.
4. Add the sliced mushrooms, salt, and black pepper to the skillet. Cook until the mushrooms are tender and any liquid has evaporated, about 10 minutes.
5. Spread the cooked mushroom mixture evenly over the bottom of the pie crust.
6. Sprinkle the crumbled Caprino di Urbino cheese over the mushrooms.
7. In a mixing bowl, whisk together the eggs and heavy cream. Pour the mixture over the cheese and mushrooms.
8. Sprinkle the grated Parmesan cheese over the top of the tart.
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 a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 280
Fat: 20g
Saturated Fat: 9g
Cholesterol: 130mg
Sodium: 310mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 2g
Protein: 9g
Substitutions for ingredients:
- Any type of cheese can be used in place of Caprino di Urbino cheese.
- Any type of mushrooms can be used in place of sliced mushrooms.
- Half-and-half or milk can be used in place of heavy cream.
- A homemade pie crust can be used in place of a pre-made pie crust.
Variations:
- Add cooked bacon or ham to the mushroom mixture for a meatier tart.
- Top the tart with sliced tomatoes before baking for a colorful twist.
- Use different types of cheese, such as goat cheese or feta cheese, for a different flavor profile.
Tips and tricks:
- Blind-baking the pie crust before adding the filling will help 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.
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, or until heated through.
Presentation ideas:
- Serve the tart on a platter with fresh herbs and sliced tomatoes for a colorful presentation.
- Cut the tart into small squares for a party appetizer.
Garnishes:
- Fresh herbs, such as parsley or basil, can be used as a garnish.
Pairings:
- Serve the tart with a side salad for a light lunch or dinner.
- Pair the tart with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the mushrooms thoroughly before adding them to the tart.
- Store any leftover tart in the refrigerator and consume within 3 days.
Food history:
- Caprino di Urbino cheese is a type of goat cheese that originated in the Marche region of Italy.
Flavor profiles:
- The tart has a savory and creamy flavor from the cheese and mushroom filling.
- The Parmesan cheese adds a salty and nutty flavor to the dish.
Serving suggestions:
- Serve the tart as a main course for lunch or dinner.
- Cut the tart into small squares for a party appetizer.
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Region: Italian