Ingredients with Measurements:
- 1 pre-made pie crust
- 1 large onion, thinly sliced
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup henbit deadnettle leaves, chopped
- 4 eggs
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Mixing bowl
- Whisk
- Saute pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it into the tart pan. Trim the edges and prick the bottom with a fork.
3. In a saute pan, heat the olive oil over medium heat. Add the sliced onions, salt, and black pepper. Cook for 15-20 minutes, stirring occasionally, until the onions are caramelized.
4. Spread the caramelized onions evenly over the bottom of the pie crust.
5. Sprinkle the chopped henbit deadnettle leaves over the onions.
6. In a mixing bowl, whisk together the eggs, heavy cream, and grated Parmesan cheese.
7. Pour the egg mixture over the onions and henbit deadnettle leaves.
8. Bake the tart for 30-35 minutes, or until the filling is set and the crust is golden brown.
9. Let the tart cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 24g
Carbohydrates: 14g
Protein: 11g
Sodium: 330mg
Sugar: 3g
Fiber: 1g
Substitutions for ingredients:
- Pie crust: You can make your own pie crust from scratch or use a gluten-free pie crust if needed.
- Henbit deadnettle leaves: You can substitute with other edible wild greens such as dandelion greens or watercress.
- Heavy cream: You can use half-and-half or whole milk instead of heavy cream.
- Parmesan cheese: You can use other hard cheeses such as Pecorino Romano or Asiago.
Variations:
- Mushroom and thyme tart: Substitute the caramelized onions with sauteed mushrooms and fresh thyme leaves.
- Tomato and basil tart: Substitute the henbit deadnettle leaves with sliced fresh tomatoes and chopped basil.
- Spinach and feta tart: Substitute the henbit deadnettle leaves with chopped spinach and crumbled feta cheese.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork before baking to prevent it from puffing up.
- You can make the caramelized onions ahead of time and store them in the refrigerator until ready to use.
- If the edges of the crust start to brown too quickly, cover them with foil while the tart finishes baking.
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 in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a platter with a garnish of fresh henbit deadnettle leaves.
Garnishes:
Fresh henbit deadnettle leaves or chopped fresh herbs such as parsley or chives.
Pairings:
This tart pairs well with a light salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the filling is not setting, bake the tart for an additional 5-10 minutes until it is fully cooked.
- If the crust is browning too quickly, cover the edges with foil while the tart finishes baking.
Food safety advice:
Make sure to wash the henbit deadnettle leaves thoroughly before using them in the recipe.
Food history:
Henbit deadnettle is an edible wild plant that has been used for medicinal purposes for centuries. It is high in vitamins and minerals and has a slightly sweet and earthy flavor.
Flavor profiles:
The caramelized onions add a sweet and savory flavor to the tart, while the henbit deadnettle leaves add a slightly bitter and earthy flavor. The Parmesan cheese adds a nutty and salty flavor to the filling.
Serving suggestions:
Serve the tart warm or at room temperature as a main dish or appetizer.
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Taste: Savory, Sweet, Caramelized, Oniony, Herbal