Ingredients with Measurements:
- 1 pre-made pie crust
- 2 cups of cherry tomatoes, halved
- 1 cup of grated Montasio cheese
- 1/2 cup of heavy cream
- 2 eggs
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of olive oil
- 1 tablespoon of chopped fresh basil
Special Equipment Needed:
- 9-inch tart pan
- Mixing bowl
- Whisk
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it into the tart pan. Trim the edges and prick the bottom with a fork.
3. In a mixing bowl, whisk together the heavy cream, eggs, salt, and black pepper.
4. Pour the mixture into the tart crust.
5. In a separate bowl, toss the cherry tomatoes with olive oil and a pinch of salt.
6. Arrange the cherry tomatoes on top of the egg mixture.
7. Sprinkle the grated Montasio cheese over the top of the tomatoes.
8. Bake the tart for 30-35 minutes or until the crust is golden brown and the cheese is melted and bubbly.
9. Remove the tart from the oven and let it cool for 5 minutes.
10. Sprinkle the chopped fresh basil over the top of the tart.
11. Slice and serve.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 280
Fat: 20g
Carbohydrates: 16g
Protein: 9g
Substitutions for ingredients:
- Montasio cheese can be substituted with Asiago cheese or Parmesan cheese.
- Cherry tomatoes can be substituted with sliced Roma tomatoes or sun-dried tomatoes.
Variations:
- Add cooked bacon or ham to the egg mixture for a heartier tart.
- Add sliced mushrooms or caramelized onions to the tart for extra flavor.
- Use a different type of cheese, such as feta or goat cheese, for a different flavor profile.
Tips and Tricks:
- Blind bake the crust for 10 minutes before adding the egg mixture to prevent a soggy crust.
- Use a fork to prick the bottom of the crust to prevent it from puffing up during baking.
- 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:
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 basil and a drizzle of balsamic glaze.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a side salad for a light lunch or dinner.
- Pair with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
- Mixed green salad with a balsamic vinaigrette
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting Advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to properly store any leftover tart in the refrigerator.
- Use pasteurized eggs to prevent the risk of salmonella.
Food History:
Montasio cheese is a semi-hard cheese that originated in the Friuli Venezia Giulia region of Italy. It is made from cow's milk and has a nutty, slightly sweet flavor.
Flavor Profiles:
The Montasio Cheese and Tomato Tart has a creamy, cheesy filling with a tangy tomato topping. The crust adds a buttery, flaky texture to the dish.
Serving Suggestions:
Serve the Montasio Cheese and Tomato Tart as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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Region: Italian