Ingredients with Measurements:
- 1 pre-made pie crust
- 2 cups pearl onions, peeled
- 2 leeks, thinly sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 3 eggs
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- 9-inch tart pan
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and line the tart pan with it. 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. In a large skillet, heat the olive oil and butter over medium heat. Add the pearl onions and leeks and sauté until they are soft and lightly browned, about 10 minutes. Season with salt and pepper to taste.
4. In a mixing bowl, whisk together the eggs, heavy cream, and Parmesan cheese. Season with salt and pepper to taste.
5. Remove the pie weights or dried beans from the crust and spread the onion and leek mixture evenly over the bottom. Pour the egg mixture over the top.
6. Bake the tart for 30-35 minutes, or until the filling is set and lightly golden. Let the tart cool for a few minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 320
- Fat: 23g
- Carbohydrates: 17g
- Protein: 10g
Substitutions for ingredients:
- Instead of pearl onions, you can use regular onions or shallots.
- Instead of leeks, you can use sliced mushrooms or spinach.
- Instead of heavy cream, you can use half-and-half or milk.
Variations:
- Add cooked bacon or ham to the filling for a meatier version.
- Use a different type of cheese, such as Gruyere or cheddar, instead of Parmesan.
- Add fresh herbs, such as thyme or rosemary, to the filling for extra flavor.
Tips and tricks:
- To easily peel pearl onions, blanch them in boiling water for 1-2 minutes, then plunge them into ice water. The skins should slip off easily.
- Make sure to prick the bottom of the crust with a fork before blind baking to prevent it from puffing up.
- Let the tart cool for a few minutes before slicing to allow the filling to set.
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 (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the tart on a platter with a few sprigs of fresh herbs for garnish.
- Cut the tart into smaller pieces and serve as an appetizer.
Garnishes:
- Fresh herbs, such as parsley or chives
- Shaved Parmesan cheese
Pairings:
- A crisp green salad with a tangy vinaigrette
- A glass of white wine, such as Sauvignon Blanc or Chardonnay
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic mashed potatoes
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
- Make sure to thoroughly wash and dry the leeks before slicing them.
- Store any leftover tart in the refrigerator and consume within 3 days.
Food history:
- Tarts have been a popular dish in European cuisine for centuries, with savory versions like this one dating back to the Middle Ages.
Flavor profiles:
- The sweetness of the pearl onions and the mild flavor of the leeks are balanced by the richness of the egg and cream filling and the salty tang of the Parmesan cheese.
Serving suggestions:
- Serve the tart warm or at room temperature as a main dish or appetizer.
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Region: French