Ingredients with Measurements:
- 1 pre-made pie crust
- 2 cups thinly sliced Jerusalem artichokes
- 2 cups thinly sliced onions
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 4 eggs
- 1 cup heavy cream
- 1/2 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. 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. Bake for 10 minutes, then remove the weights and parchment paper and bake for another 5 minutes. Set aside.
3. In a large skillet, heat the olive oil and butter over medium heat. Add the onions and cook, stirring occasionally, until caramelized, about 20 minutes.
4. Add the brown sugar, balsamic vinegar, garlic, thyme, salt, and pepper to the skillet and stir to combine. Cook for another 5 minutes, then remove from heat.
5. In a separate skillet, heat a tablespoon of olive oil over medium-high heat. Add the Jerusalem artichokes and cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
6. In a mixing bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and pepper.
7. Spread the caramelized onions evenly over the bottom of the pre-baked pie crust. Top with the cooked Jerusalem artichokes.
8. Pour the egg mixture over the vegetables, making sure it is evenly distributed.
9. Bake the tart for 35-40 minutes, or until the filling is set and the top is lightly browned.
10. 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:
8 servings
Nutritional information:
Calories per serving: 320
Fat: 22g
Carbohydrates: 21g
Protein: 9g
Fiber: 3g
Substitutions for ingredients:
- If Jerusalem artichokes are not available, you can use potatoes or sweet potatoes instead.
- You can use any type of cheese you like in place of Parmesan.
Variations:
- Add cooked bacon or sausage to the filling for extra flavor.
- Use a mix of different vegetables, such as mushrooms, bell peppers, or zucchini, in place of the Jerusalem artichokes.
Tips and tricks:
- Be sure to slice the vegetables thinly and evenly so they cook evenly.
- If the crust starts to brown too quickly, cover the edges with foil.
- Let the tart cool for a few minutes before slicing to make it easier to cut.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the tart in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh thyme leaves and a drizzle of balsamic glaze.
Garnishes:
Fresh thyme leaves, balsamic glaze
Pairings:
This tart pairs well with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
- If the crust is soggy, pre-bake it for a few minutes longer or use a metal tart pan instead of a glass one.
Food safety advice:
Be sure to wash the Jerusalem artichokes thoroughly before slicing and cooking.
Food history:
Jerusalem artichokes, also known as sunchokes, are native to North America and were a staple food for Native American tribes. They were introduced to Europe in the 17th century and became popular in French cuisine.
Flavor profiles:
This tart has a savory and slightly sweet flavor, with a creamy and cheesy filling and a crispy crust.
Serving suggestions:
Serve this tart as a main course for a vegetarian dinner or as a side dish for a holiday meal.
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