Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Piave Vecchio cheese, grated
- 4 large 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 (190°C).
2. Roll out the pre-made pie crust on a lightly floured surface to fit the tart pan. Transfer the crust to the tart pan and press it firmly into the bottom and sides of the pan. Trim any excess dough from the edges.
3. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes until the crust is lightly golden. Remove from the oven and let cool.
4. In a large skillet, melt the butter over medium heat. Add the sliced onions, brown sugar, salt, and black pepper. Cook, stirring occasionally, for 20-25 minutes until the onions are caramelized and golden brown. Remove from heat and let cool.
5. Sprinkle the grated Piave Vecchio cheese over the bottom of the cooled tart crust. Spread the caramelized onions evenly over the cheese.
6. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the egg mixture over the onions in the tart crust.
7. Bake the tart for 35-40 minutes until the filling is set and the top is golden brown. Remove from the oven and let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 347
Fat per serving: 25g
Carbohydrates per serving: 19g
Protein per serving: 9g
Substitutions for ingredients:
- Piave Vecchio cheese can be substituted with Parmesan or Asiago cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Brown sugar can be substituted with white sugar or honey.
Variations:
- Add cooked bacon or pancetta to the tart for extra flavor.
- Top the tart with fresh herbs like thyme or rosemary.
- Use different types of cheese like Gruyere or cheddar.
Tips and tricks:
- Make sure to cook the onions until they are caramelized and golden brown for the best flavor.
- Blind-baking the crust with pie weights or dried beans will prevent it from puffing up during baking.
- Let the tart cool for at least 10 minutes before slicing to allow the filling to set.
Storage instructions:
Store leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave or oven until warmed through.
Presentation ideas:
Serve the tart on a platter with fresh herbs and a sprinkle of grated cheese.
Garnishes:
Garnish with fresh herbs like thyme or rosemary.
Pairings:
Pair with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with balsamic glaze
- Grilled asparagus with Parmesan cheese
Troubleshooting advice:
- If the crust is not browning evenly, rotate the tart pan halfway through baking.
- If the filling is not setting, bake the tart for an additional 5-10 minutes until it is fully cooked.
Food safety advice:
Make sure to cook the tart until the filling is fully set to prevent foodborne illness.
Food history:
Tarts have been a popular dish in Europe since the Middle Ages. They were often filled with meat, vegetables, or fruit and served as a main course or dessert.
Flavor profiles:
The Piave Vecchio cheese adds a nutty and slightly sweet flavor to the tart, while the caramelized onions add a rich and savory flavor.
Serving suggestions:
Serve the tart as a main course or appetizer for a dinner party or holiday gathering.
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Region: Italian