Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup of fresh Ficus Carrii leaves, chopped
- 1 cup of cherry tomatoes, halved
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of heavy cream
- 2 eggs
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
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.
3. Prick the bottom of the crust with a fork.
4. Bake the crust for 10 minutes.
5. In a mixing bowl, whisk together the heavy cream, eggs, salt, and black pepper.
6. Add the chopped Ficus Carrii leaves and grated Parmesan cheese to the mixing bowl and stir until combined.
7. Pour the mixture into the pre-baked pie crust.
8. Arrange the halved cherry tomatoes on top of the mixture.
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: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 250
Total fat: 18g
Saturated fat: 9g
Cholesterol: 105mg
Sodium: 290mg
Total carbohydrates: 15g
Dietary fiber: 1g
Sugar: 1g
Protein: 7g
Substitutions for ingredients:
- Instead of Ficus Carrii leaves, you can use spinach or kale.
- Instead of cherry tomatoes, you can use sliced Roma tomatoes.
Variations:
- Add cooked bacon or ham to the filling for a meatier version.
- Use different types of cheese, such as cheddar or Gouda, instead of Parmesan.
- Add herbs like thyme or basil to the filling for extra flavor.
Tips and Tricks:
- Make sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.
- Serve the tart warm or at room temperature.
Storage Instructions:
- Store leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the tart, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the tart on a platter with fresh herbs and cherry tomatoes as garnish.
Garnishes:
- Fresh herbs like basil or thyme
- Cherry tomatoes
Pairings:
- Serve the tart with a side salad or roasted vegetables.
Suggested Side Dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with Parmesan cheese
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 wash the Ficus Carrii leaves and cherry tomatoes before using them in the recipe.
- Store the tart in the refrigerator and consume within 3 days.
Food History:
- Tarts have been a popular dish in European cuisine since the Middle Ages.
Flavor Profiles:
- The tart has a savory and slightly tangy flavor from the Ficus Carrii leaves and cherry tomatoes, with a creamy and cheesy filling.
Serving Suggestions:
- Serve the tart as an appetizer or main dish for a brunch or lunch gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A