Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons butter
- 2 large onions, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar
- 1/2 cup Formaggio di Montagna cheese, grated
- 3 eggs
- 1/2 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 pie crust on a floured surface and transfer it to the tart pan. Trim the edges and prick the bottom with a fork. 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 weights and parchment paper and bake for another 5 minutes until lightly golden. Set aside.
4. In a large skillet, melt the butter over medium heat. Add the onions, salt, pepper, and sugar, and cook for 20-25 minutes, stirring occasionally, until the onions are caramelized and golden brown. Set aside.
5. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Stir in the grated Formaggio di Montagna cheese.
6. Spread the caramelized onions evenly over the bottom of the pre-baked tart crust. Pour the egg and cheese mixture over the onions.
7. Bake the tart for 25-30 minutes, until the filling is set and golden brown on top.
8. Let the tart cool for a few minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 23g
Saturated Fat: 12g
Cholesterol: 140mg
Sodium: 340mg
Carbohydrates: 19g
Fiber: 1g
Sugar: 4g
Protein: 9g
Substitutions for ingredients:
- You can use any type of cheese you like instead of Formaggio di Montagna.
- You can use a homemade pie crust instead of a pre-made one.
Variations:
- Add some chopped cooked bacon or pancetta to the onion mixture for extra flavor.
- Use different types of cheese, such as Gruyere or cheddar.
- Add some chopped fresh herbs, such as thyme or rosemary, to the egg and cheese mixture.
Tips and tricks:
- Make sure to cook the onions slowly and stir them often to prevent burning.
- Blind-baking the crust before adding the filling will help prevent a soggy bottom.
- Let the tart cool for a few minutes before slicing to 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 individual slices in the microwave or oven until heated through.
Presentation ideas:
- Serve the tart on a platter with some fresh herbs and sliced tomatoes.
Garnishes:
- Sprinkle some chopped fresh herbs over the top of the tart before serving.
Pairings:
- Serve the tart with a simple green salad dressed with vinaigrette.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots, would be a great side dish for this tart.
Troubleshooting advice:
- If the crust starts to shrink during blind-baking, gently press it back into place with a fork.
Food safety advice:
- Make sure to cook the tart until the filling is set and the top is golden brown to ensure it is fully cooked.
Food history:
- Tarts have been a popular dish in Europe for centuries, with savory tarts like this one being a staple in French cuisine.
Flavor profiles:
- This tart has a rich and savory flavor from the caramelized onions and cheese, with a buttery and flaky crust.
Serving suggestions:
- This tart would be a great appetizer or main dish for a brunch or lunch gathering.
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Region: Italian