Italian > Savory > Tart > Cheese Tarts

Menconico Cheese and Onion Tart Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 tsp salt
- 1/4 cup ice water
- 1 large onion, sliced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup Menconico cheese, grated
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 tsp nutmeg

Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
- Pie weights or dried beans

Step-by-step instructions:

1. In a large mixing bowl, combine flour, salt, and chilled butter. Using a pastry cutter or your hands, mix until the mixture resembles coarse sand.

2. Add ice water, 1 tbsp at a time, and mix until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3. Preheat the oven to 375°F.

4. Roll out the dough on a lightly floured surface to fit the tart pan. Transfer the dough to the pan and press it firmly into the bottom and sides. Trim the excess dough and prick the bottom with a fork.

5. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.

6. Remove the weights and parchment paper and bake for an additional 10 minutes or until the crust is lightly golden.

7. In a skillet, heat olive oil over medium heat. Add sliced onions, salt, and black pepper. Cook until the onions are soft and caramelized, about 15 minutes.

8. Spread the caramelized onions over the bottom of the tart crust. Sprinkle Menconico cheese on top.

9. In a mixing bowl, whisk together eggs, heavy cream, nutmeg, and salt. Pour the mixture over the cheese and onions.

10. Bake the tart for 30-35 minutes or until the filling is set and the top is golden brown.


Time:
Preparation time: 45 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 312
Fat: 23g
Saturated Fat: 13g
Cholesterol: 128mg
Sodium: 387mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 2g
Protein: 8g

Substitutions for ingredients:
- Menconico cheese can be substituted with any other hard cheese such as Parmesan or Pecorino Romano.
- Heavy cream can be substituted with half-and-half or whole milk.

Variations:
- Add cooked bacon or pancetta to the tart for a smoky flavor.
- Substitute the onions with sliced leeks for a milder flavor.
- Add sliced mushrooms to the onions for an earthy flavor.

Tips and tricks:
- Make sure the butter is chilled before mixing it with the flour to ensure a flaky crust.
- Blind bake the crust to prevent it from getting soggy.
- Use a sharp knife to cut the tart into clean slices.

Storage instructions:
Store the 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 for 10-15 minutes or until heated through.

Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh herbs such as parsley or chives.

Garnishes:
Garnish the tart with a sprinkle of grated cheese and a few slices of caramelized onions.

Pairings:
Serve the tart with a side salad or roasted vegetables.

Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic and Parmesan
- Grilled zucchini with balsamic glaze

Troubleshooting advice:
- If the crust is too crumbly, add a little more ice water until it comes together.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.

Food safety advice:
Make sure to cook the onions thoroughly to prevent any foodborne illnesses.

Food history:
Menconico cheese is a hard cheese made from cow's milk in the Lombardy region of Italy. It has a nutty and slightly sweet flavor.

Flavor profiles:
The Menconico Cheese and Onion Tart has a buttery and flaky crust with a savory filling of caramelized onions and nutty cheese.

Serving suggestions:
Serve the Menconico Cheese and Onion Tart as an appetizer or main dish for a brunch or lunch gathering.

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Taste: Savory, Tangy, Cheesy, Oniony, Herby