Ingredients with Measurements:
- 1 pre-made pie crust
- 1/2 cup Kaminwurz (smoked sausage), sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped red onion
- 2 eggs
- 1/2 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Mixing bowl
- Whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pre-made pie crust and place it into the tart pan, trimming the edges.
3. In a mixing bowl, whisk together the eggs and heavy cream. Season with salt and pepper.
4. Layer the sliced Kaminwurz, cherry tomatoes, shredded mozzarella cheese, chopped basil, and chopped red onion onto the pie crust.
5. Pour the egg and cream mixture over the top of the ingredients.
6. Bake in the preheated oven for 35-40 minutes, or until the tart is golden brown and the filling is set.
7. Remove from the oven and let cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 300
Fat: 22g
Carbohydrates: 14g
Protein: 11g
Substitutions for ingredients:
- Kaminwurz can be substituted with any other smoked sausage, such as kielbasa or andouille.
- Cherry tomatoes can be substituted with any other small tomato variety.
- Shredded mozzarella cheese can be substituted with any other cheese, such as cheddar or feta.
- Red onion can be substituted with any other onion variety.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture.
- Use a different herb, such as thyme or oregano, instead of basil.
- Add a layer of cooked spinach or kale for extra nutrition.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork before adding the filling to prevent it from puffing up.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.
- Serve with a side salad or roasted vegetables for a complete meal.
Storage instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a decorative platter or cutting board. Garnish with fresh basil leaves or a sprinkle of grated Parmesan cheese.
Garnishes:
Fresh basil leaves, grated Parmesan cheese
Pairings:
This tart pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Mixed greens salad, roasted vegetables, garlic bread
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the tart until the filling is set and the internal temperature reaches 160°F (71°C) to prevent foodborne illness.
Food history:
Kaminwurz is a traditional smoked sausage from the South Tyrol region of Italy, where it has been made for centuries. It is typically made with pork and flavored with garlic, pepper, and other spices.
Flavor profiles:
This tart has a savory and smoky flavor from the Kaminwurz, balanced by the sweetness of the cherry tomatoes and the freshness of the basil.
Serving suggestions:
Serve the tart warm or at room temperature as an appetizer or main dish.
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Region: Austrian