Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup of Piave Mezzano cheese, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 3 eggs
- 1 cup of heavy cream
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
Special Equipment Needed:
- 9-inch tart pan
- Baking sheet
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. Place the sliced bell peppers, zucchini, and red onion on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes or until the vegetables are tender and slightly browned.
3. In a separate pan, sauté the minced garlic in a tablespoon of olive oil until fragrant. Set aside.
4. Roll out the pre-made pie crust and place it into the tart pan. Prick the bottom of the crust with a fork.
5. In a mixing bowl, whisk together the eggs, heavy cream, dried thyme, dried oregano, and sautéed garlic.
6. Sprinkle the grated Piave Mezzano cheese onto the bottom of the pie crust.
7. Arrange the roasted vegetables on top of the cheese.
8. Pour the egg mixture over the vegetables.
9. Bake the tart in the oven for 30-35 minutes or until the filling is set and the crust is golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 55-60 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 350
Fat per serving: 25g
Carbohydrates per serving: 20g
Protein per serving: 10g
Substitutions for ingredients:
- Piave Mezzano cheese can be substituted with Parmesan or Asiago cheese.
- Red and yellow bell peppers can be substituted with any other colored bell peppers.
- Zucchini can be substituted with yellow squash.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use different vegetables such as mushrooms, eggplant, or cherry tomatoes.
- Add fresh herbs such as basil or parsley for extra flavor.
Tips and Tricks:
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy crust.
- Use a mandoline slicer to get even slices of vegetables.
- Let the tart cool for 10-15 minutes before slicing and serving.
Storage Instructions:
Store 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 herbs on top.
Garnishes:
Garnish with fresh herbs such as basil or parsley.
Pairings:
Pair with a side salad or roasted potatoes.
Suggested Side Dishes:
- Mixed green salad with balsamic vinaigrette
- Roasted potatoes with garlic and rosemary
Troubleshooting Advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to wash all vegetables before slicing and roasting.
- Store leftover tart in the refrigerator within 2 hours of cooking.
Food History:
The tart originated in France and was traditionally made with a savory filling such as vegetables, cheese, or meat.
Flavor Profiles:
This tart has a savory and cheesy flavor with a hint of sweetness from the roasted vegetables.
Serving Suggestions:
Serve the tart as a main dish for lunch or dinner.
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Region: Italian