Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon balsamic vinegar
- 1 teaspoon fresh thyme leaves
- 1 cup Madonie Provola cheese, shredded
- 3 eggs
- 1 cup heavy cream
- 1/4 teaspoon black pepper
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Roll out the pre-made pie crust on a lightly floured surface to fit the tart pan. Transfer the crust to the tart pan and press it into the bottom and sides. Trim the excess dough.
3. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
4. Remove the parchment paper and pie weights or dried beans. Bake for an additional 5 minutes until the crust is lightly golden. Set aside to cool.
5. In a large skillet, heat the olive oil over medium heat. Add the onions, salt, and sugar. Cook, stirring occasionally, for 20-25 minutes until the onions are caramelized.
6. Add the balsamic vinegar and thyme leaves to the skillet. Cook for an additional 2-3 minutes until the mixture is fragrant. Remove from heat and set aside.
7. Sprinkle the shredded Madonie Provola cheese over the cooled crust.
8. In a medium bowl, whisk together the eggs, heavy cream, and black pepper. Pour the mixture over the cheese.
9. Spoon the caramelized onion mixture over the egg mixture.
10. Bake the tart for 30-35 minutes until the filling is set and the top is golden brown.
11. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 395
Fat: 30g
Saturated Fat: 15g
Cholesterol: 166mg
Sodium: 547mg
Carbohydrates: 20g
Fiber: 2g
Sugar: 4g
Protein: 12g
Substitutions for ingredients:
- Madonie Provola cheese can be substituted with any other type of cheese that melts well, such as mozzarella or cheddar.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Fresh thyme leaves can be substituted with dried thyme.
Variations:
- Add sliced mushrooms to the caramelized onion mixture.
- Add chopped cooked bacon or ham to the egg mixture.
- Use a different type of cheese, such as feta or goat cheese.
Tips and tricks:
- Make sure to cook the onions slowly over low heat to achieve the best caramelization.
- Blind baking the crust before adding the filling ensures that the crust stays crisp.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
Store leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave or oven until warmed through.
Presentation ideas:
Serve the tart on a platter with a garnish of fresh thyme leaves.
Garnishes:
Fresh thyme leaves
Pairings:
Serve the tart with a side salad of mixed greens dressed with a balsamic vinaigrette.
Suggested side dishes:
Mixed green salad, roasted vegetables, or 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 top is golden brown to ensure that it is fully cooked.
Food history:
The Madonie Provola cheese used in this recipe is a traditional cheese from the Madonie Mountains in Sicily, Italy.
Flavor profiles:
The tart has a savory and slightly sweet flavor from the caramelized onions, with a creamy and cheesy filling.
Serving suggestions:
Serve the tart as a main course for lunch or dinner, or as an appetizer for a party or gathering.
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Region: Italian