Savory > Tart > Onion Tarts

Pecorino Fiorone and Caramelized Onion Tart Recipe

Ingredients with Measurements:
- 1 pre-made pie crust
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup balsamic vinegar
- 2 cups grated Pecorino Fiorone cheese
- 3 eggs
- 1 cup heavy cream
- 1/4 teaspoon nutmeg

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.

2. Roll out the pie crust on a floured surface and place it in the tart pan. Trim the edges and prick the bottom with a fork.

3. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5 minutes.

4. In a large skillet, heat the olive oil over medium heat. Add the onions, salt, and pepper, and cook until the onions are soft and caramelized, about 20 minutes.

5. Add the balsamic vinegar to the skillet and cook for another 5 minutes, until the vinegar has reduced and the onions are coated.

6. Spread the caramelized onions evenly over the bottom of the pre-baked crust.

7. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Stir in the grated Pecorino Fiorone cheese.

8. Pour the egg mixture over the onions in the tart pan.

9. Bake for 30-35 minutes, until the filling is set and the top is golden brown.

10. Let the tart cool for at least 10 minutes before slicing and serving.


Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8 servings

Nutritional information:
Calories: 400
Fat: 28g
Carbohydrates: 20g
Protein: 15g

Substitutions for ingredients:
- Pie crust: You can use a homemade crust or a gluten-free crust if desired.
- Pecorino Fiorone cheese: You can substitute any hard, salty cheese such as Parmesan or Romano.
- Heavy cream: You can use half-and-half or whole milk instead.

Variations:
- Add cooked bacon or pancetta to the filling for extra flavor.
- Use different types of onions, such as red onions or shallots, for a different flavor profile.
- Add chopped herbs such as thyme or rosemary to the filling.

Tips and tricks:
- Make sure to pre-bake the crust before adding the filling to prevent a soggy bottom.
- Use a sharp knife to slice the tart cleanly.
- Serve the tart warm or at room temperature.

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 350°F oven for 10-15 minutes, until warmed through.

Presentation ideas:
- Serve the tart on a platter with a garnish of fresh herbs or a sprinkle of black pepper.

Garnishes:
- Fresh herbs such as thyme or rosemary
- Black pepper
- Balsamic glaze

Pairings:
- Serve the tart with a green salad dressed with a simple vinaigrette.
- Pair with a glass of red wine such as Chianti or Cabernet Sauvignon.

Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts
- Garlic bread
- 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 for an additional 5-10 minutes until set.

Food safety advice:
- Make sure to cook the onions thoroughly to prevent any foodborne illnesses.
- Store any leftovers in the refrigerator and consume within 3 days.

Food history:
- Pecorino Fiorone is a hard, salty cheese made from sheep's milk in central Italy.

Flavor profiles:
- The tart has a savory, slightly sweet flavor from the caramelized onions and tangy Pecorino Fiorone cheese.

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

Taste: Savory, Sweet, Tangy, Salty, Aromatic, Rich