Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons butter
- 2 large onions, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 cup primrose petals
- 4 eggs
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust on a lightly floured surface to fit the tart pan. Line the tart pan with the pie crust and trim the edges. Prick the bottom of the crust with a fork and line with parchment paper. Fill with pie weights or dried beans and bake for 10 minutes. Remove the weights and parchment paper and bake for another 5 minutes. Set aside to cool.
3. In a large skillet, melt the butter over medium heat. Add the onions, salt, black pepper, thyme, and rosemary. Cook, stirring occasionally, until the onions are caramelized, about 20 minutes.
4. Add the primrose petals to the skillet and cook for another 2 minutes.
5. In a medium bowl, whisk together the eggs, heavy cream, and Parmesan cheese.
6. Spread the onion mixture evenly over the cooled pie crust. Pour the egg mixture over the onions.
7. Bake the tart for 30-35 minutes, or until the filling is set and the top is golden brown.
8. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 360
Fat: 28g
Carbohydrates: 16g
Protein: 11g
Sodium: 360mg
Sugar: 3g
Fiber: 1g
Substitutions for ingredients:
- Pre-made pie crust can be substituted with homemade pie crust.
- Primrose petals can be substituted with other edible flowers such as pansies or violets.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with other hard cheeses such as Pecorino Romano or Asiago.
Variations:
- Add cooked bacon or ham to the onion mixture for a meatier tart.
- Use different herbs such as basil or oregano instead of thyme and rosemary.
- Substitute the onions with leeks or shallots.
Tips and Tricks:
- Make sure to prick the bottom of the pie crust with a fork before baking to prevent it from puffing up.
- Use a sharp knife to slice the tart for clean cuts.
- Let the tart cool for at least 10 minutes before slicing to prevent the filling from spilling out.
Storage Instructions:
Store leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the tart in a 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the tart on a platter with a garnish of fresh herbs or edible flowers.
Garnishes:
Fresh herbs such as thyme or rosemary, or edible flowers such as pansies or violets.
Pairings:
Pair the tart with a crisp green salad or roasted vegetables.
Suggested Side Dishes:
Roasted asparagus, sautéed spinach, or roasted root vegetables.
Troubleshooting Advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is still liquidy after baking, put the tart back in the oven for another 5-10 minutes.
Food Safety Advice:
Make sure to wash the primrose petals thoroughly before using them in the tart.
Food History:
Tarts have been a popular dish in Europe since the Middle Ages. They were often filled with meat or fruit and served as a main course or dessert.
Flavor Profiles:
The Primrose & Onion Tart has a savory and slightly sweet flavor from the caramelized onions and the delicate floral notes from the primrose petals.
Serving Suggestions:
Serve the tart as a main course for lunch or dinner, or as a side dish for a brunch or tea party.
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