Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 1/4 cup cold water
- 1 cup Pecorino di Garfagnina cheese, grated
- 1/2 cup honey
- 1/2 cup heavy cream
- 2 eggs
- 1/4 teaspoon ground cinnamon
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
2. In a small bowl, whisk together the egg yolk and cold water. Add the egg mixture to the flour mixture and stir until the dough comes together.
3. Turn the dough out onto a lightly floured surface and knead briefly until it forms a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F. Roll out the chilled dough on a lightly floured surface to fit the tart pan. Line the tart pan with parchment paper and fill it with pie weights or dried beans. Blind-bake the crust for 15 minutes.
5. Remove the pie weights or dried beans and parchment paper from the crust. Sprinkle the grated Pecorino di Garfagnina cheese over the bottom of the crust.
6. In a medium mixing bowl, whisk together the honey, heavy cream, eggs, and cinnamon until well combined. Pour the mixture over the cheese in the crust.
7. Bake the tart for 30-35 minutes, or until the filling is set and the crust is golden brown.
8. Remove the tart from the oven and let it cool to room temperature before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 420
Fat per serving: 25g
Saturated fat per serving: 15g
Cholesterol per serving: 135mg
Sodium per serving: 190mg
Carbohydrates per serving: 39g
Fiber per serving: 0g
Sugar per serving: 23g
Protein per serving: 9g
Substitutions for ingredients:
- Pecorino di Garfagnina cheese can be substituted with any hard, salty cheese such as Parmesan or Romano.
- Honey can be substituted with maple syrup or agave nectar.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced fresh figs to the filling for a sweet and savory twist.
- Top the tart with chopped walnuts or pecans before baking for added crunch.
- Use a mix of different cheeses, such as Pecorino Romano and Parmesan, for a more complex flavor.
Tips and tricks:
- Make sure the butter is cold when making the dough to ensure a flaky crust.
- Blind-baking the crust before adding the filling will prevent it from getting soggy.
- Let the tart cool completely before slicing to ensure the filling sets properly.
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 oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a platter with a drizzle of honey and a sprinkle of cinnamon on top.
Garnishes:
Garnish the tart with fresh herbs such as thyme or rosemary, or with edible flowers such as lavender or chamomile.
Pairings:
Pair the tart with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve the tart with a simple green salad dressed with a vinaigrette, or with roasted vegetables such as asparagus or Brussels sprouts.
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of cold water at a time until it comes together.
- If the filling is not setting, bake the tart for an additional 5-10 minutes until it is firm.
Food safety advice:
Make sure to refrigerate any leftover tart promptly to prevent the growth of bacteria.
Food history:
Pecorino di Garfagnina is a hard cheese made from sheep's milk in the Garfagnana region of Tuscany, Italy. It has a salty, nutty flavor and is often used in traditional Tuscan dishes.
Flavor profiles:
The tart has a sweet and savory flavor profile, with the salty Pecorino di Garfagnina cheese balancing out the sweetness of the honey and cinnamon.
Serving suggestions:
Serve the tart as a dessert or as a savory appetizer.
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Region: Italian