Ingredients with Measurements:
- 1 pre-made pie crust
- 1 lb. Knipp (smoked pork sausage)
- 2 large onions, sliced
- 1 tbsp. olive oil
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 eggs
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Mixing bowl
- Whisk
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it into the tart pan. Trim the edges and prick the bottom with a fork.
3. In a skillet, heat the olive oil over medium heat. Add the sliced onions and cook until they are soft and caramelized, about 10-15 minutes. Remove from heat and set aside.
4. Slice the Knipp into thin rounds and layer them on top of the pie crust.
5. In a mixing bowl, whisk together the eggs, heavy cream, thyme, salt, and black pepper.
6. Pour the egg mixture over the Knipp in the tart pan.
7. Sprinkle the caramelized onions on top of the egg mixture.
8. Sprinkle the grated Parmesan cheese on top of the onions.
9. Bake the tart in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
10. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 425
Fat: 32g
Carbohydrates: 17g
Protein: 17g
Substitutions for ingredients:
- Instead of Knipp, you can use any type of smoked sausage or bacon.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of Parmesan cheese, you can use any type of grated cheese.
Variations:
- Add chopped fresh herbs, such as parsley or chives, to the egg mixture.
- Add sliced mushrooms to the caramelized onions.
- Use a different type of pre-made pie crust, such as a gluten-free or whole wheat crust.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork to prevent it from puffing up during baking.
- If the edges of the crust start to brown too quickly, cover them with foil.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.
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 sprinkle of fresh herbs on top.
Garnishes:
- Garnish with fresh herbs, such as parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted Brussels sprouts with garlic and lemon
Troubleshooting advice:
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
- If the crust is getting too brown, cover the edges with foil.
Food safety advice:
- Make sure to cook the Knipp and onions thoroughly before adding them to the tart.
- Store any leftover tart in the refrigerator and consume within 3 days.
Food history:
- Knipp is a traditional German smoked pork sausage that is often used in dishes such as stews and casseroles.
Flavor profiles:
- The Knipp adds a smoky and savory flavor to the tart, while the caramelized onions add a sweet and slightly tangy flavor.
Serving suggestions:
- Serve the tart as a main dish for lunch or dinner.
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Region: German