Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 cup Fiore Sardo cheese, grated
- 3 eggs
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
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 pie crust on a lightly floured surface and transfer it to the tart pan. Press the crust into the pan and trim the edges. Line the crust with parchment paper and fill it with pie weights or dried beans.
3. Bake the crust for 10 minutes, then remove the parchment paper and weights and bake for an additional 5 minutes.
4. In a large skillet, heat the olive oil over medium heat. Add the onions, salt, black pepper, thyme, rosemary, oregano, and red pepper flakes. Cook, stirring occasionally, until the onions are caramelized, about 20 minutes.
5. Spread the caramelized onions evenly over the bottom of the pre-baked crust. Sprinkle the Fiore Sardo cheese over the onions.
6. In a medium bowl, whisk together the eggs and heavy cream. Pour the egg mixture over the cheese and onions.
7. Sprinkle the Parmesan cheese over the top of the tart.
8. Bake the tart for 30-35 minutes, or until the filling is set and the top is golden brown.
9. Let the tart cool for 10 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: 375
Fat: 28g
Saturated Fat: 14g
Cholesterol: 160mg
Sodium: 560mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 4g
Protein: 11g
Substitutions for ingredients:
- Fiore Sardo cheese can be substituted with Pecorino Romano or Parmesan cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced mushrooms to the caramelized onions for an earthy flavor.
- Top the tart with sliced tomatoes before baking for a colorful presentation.
- Use a different type of cheese, such as Gruyere or Cheddar, for a different flavor profile.
Tips and tricks:
- Make sure to cook the onions low and slow to get them caramelized properly.
- Blind baking the crust before adding the filling will prevent it from getting soggy.
- Letting the tart cool for a few minutes before slicing will make it easier to cut.
Storage instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a platter with a sprinkling of fresh herbs, such as parsley or chives.
Garnishes:
Garnish the tart with a drizzle of balsamic glaze or a sprinkle of chopped nuts, such as walnuts or pecans.
Pairings:
Pair the tart with a crisp green salad or a bowl of soup for a complete meal.
Suggested side dishes:
Serve the tart with a side of roasted vegetables or a crusty baguette.
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 tart to an internal temperature of 160°F to ensure that the eggs are fully cooked.
Food history:
Fiore Sardo is a traditional Sardinian cheese made from sheep's milk. It has a sharp, salty flavor and is often used in pasta dishes and salads.
Flavor profiles:
The tart has a savory, slightly sweet flavor from the caramelized onions and a nutty, salty flavor from the Fiore Sardo cheese.
Serving suggestions:
Serve the tart as a main course for a cozy dinner party or as an appetizer for a holiday gathering.
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Region: Italian