Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Pecorino di Farindola cheese, grated
- 3 eggs
- 1/2 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 (190°C).
2. Roll out the pre-made pie crust on a floured surface until it is about 1/8 inch thick.
3. Place the rolled-out pie crust into a 9-inch tart pan, pressing it into the corners and trimming any excess dough.
4. Line the pie crust with parchment paper and fill it with pie weights or dried beans.
5. Bake the pie crust for 10 minutes, then remove the parchment paper and weights and bake for an additional 5 minutes.
6. In a large skillet, heat the olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 20-25 minutes.
7. Add the balsamic vinegar, salt, and black pepper to the onions and stir to combine.
8. Spread the caramelized onions evenly over the bottom of the pre-baked pie crust.
9. Sprinkle the grated Pecorino di Farindola cheese over the onions.
10. In a separate bowl, whisk together the eggs, heavy cream, and nutmeg until well combined.
11. Pour the egg mixture over the onions and cheese in the pie crust.
12. Bake the tart for 25-30 minutes, or until the filling is set and the top is golden brown.
13. Allow the tart to cool for 10-15 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 23g
Carbohydrates: 18g
Protein: 9g
Sodium: 320mg
Sugar: 4g
Substitutions for ingredients:
- Pecorino di Farindola cheese can be substituted with any other hard, salty cheese such as Parmesan or Romano.
- Heavy cream can be substituted with half-and-half or whole milk.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add cooked bacon or pancetta to the tart for a smoky flavor.
- Top the tart with fresh herbs such as thyme or rosemary before baking.
- Use a mixture of caramelized onions and sautéed mushrooms for a different flavor profile.
Tips and tricks:
- Be sure to roll out the pie crust evenly so that it bakes evenly.
- Use a sharp knife to slice the tart for clean, even slices.
- 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 preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the tart on a platter with fresh herbs and sliced tomatoes for a colorful presentation.
Garnishes:
- Garnish the tart with fresh herbs such as parsley or chives.
Pairings:
- Serve the tart with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts would pair well with this tart.
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:
- Be sure to cook the onions until they are caramelized and golden brown to ensure that they are fully cooked and safe to eat.
Food history:
- Pecorino di Farindola is a hard, salty cheese made from sheep's milk in the Abruzzo region of Italy.
Flavor profiles:
- The tart has a savory, salty flavor from the Pecorino di Farindola cheese and a sweet, caramelized flavor from the onions.
Serving suggestions:
- Serve the tart as an appetizer or as a main course with a side salad.
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Region: Italian