Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup Lyophyllum decastes, chopped
- 2 large onions, sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 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 (190°C).
2. Roll out the pre-made pie crust on a lightly floured surface and place it in a 9-inch 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. Blind bake the crust for 10 minutes.
3. Remove the pie weights and parchment paper and bake the crust for an additional 5 minutes until lightly golden. Remove from the oven and set aside.
4. In a large skillet, heat the olive oil and butter over medium heat. Add the sliced onions and cook until caramelized, about 20-25 minutes. Add the brown sugar, salt, and black pepper and stir to combine. Remove from heat and set aside.
5. In a separate skillet, sauté the chopped Lyophyllum decastes until lightly browned, about 5-7 minutes. Remove from heat and set aside.
6. In a mixing bowl, whisk together the eggs and heavy cream. Add the grated Parmesan cheese and stir to combine.
7. Spread the caramelized onions and Lyophyllum decastes evenly over the pre-baked crust. Pour the egg mixture over the top.
8. Bake the tart for 30-35 minutes until the filling is set and the top is golden brown.
9. Remove from the oven and let cool for 10-15 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Preheat the oven to 375°F (190°C).
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 360
Fat: 26g
Carbohydrates: 20g
Protein: 10g
Sodium: 430mg
Sugar: 5g
Substitutions for ingredients:
- Lyophyllum decastes can be substituted with any other mushroom variety.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with any other hard cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use different types of mushrooms for a more complex flavor.
- Add fresh herbs such as thyme or rosemary for extra flavor.
Tips and tricks:
- Blind baking the crust ensures that it stays crispy and doesn't get soggy.
- Caramelizing the onions takes time, but it's worth it for the sweet and savory flavor.
- Sautéing the mushrooms before adding them to the tart removes any excess moisture and enhances their flavor.
Storage instructions:
Leftover tart can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tart, place it in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.
Presentation ideas:
Serve the tart on a platter with fresh herbs and sliced tomatoes for a colorful presentation.
Garnishes:
Garnish the tart with 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 vinaigrette dressing
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is still liquid after baking, return the tart to the oven and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the onions and mushrooms thoroughly to avoid any foodborne illnesses.
- Store leftover tart in the refrigerator and consume within 3 days.
Food history:
Tarts have been a popular dish in Europe since the Middle Ages. They were originally made with meat and vegetables and were often served at banquets and feasts.
Flavor profiles:
This tart has a sweet and savory flavor from the caramelized onions and earthy mushrooms. The Parmesan cheese adds a nutty and salty flavor to the dish.
Serving suggestions:
Serve the tart warm or at room temperature with a side salad or roasted vegetables.
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Taste: Savory, Sweet, Rich, Caramelized, Oniony