Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup of Queso Nata de Cantabria, grated
- 2 medium-sized tomatoes, sliced
- 3 eggs
- 1/2 cup of heavy cream
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of olive oil
Special equipment needed:
- 9-inch tart pan
- Mixing bowl
- Whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it into the tart pan.
3. Prick the bottom of the crust with a fork and bake for 10 minutes.
4. Remove the crust from the oven and let it cool.
5. In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper.
6. Add the grated Queso Nata de Cantabria to the egg mixture and stir until well combined.
7. Pour the egg and cheese mixture into the cooled pie crust.
8. Arrange the sliced tomatoes on top of the egg and cheese mixture.
9. Drizzle the olive oil over the tomatoes.
10. Bake the tart for 30-35 minutes or until the filling is set and the crust is golden brown.
11. Remove the tart from the oven and let it cool for 5 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 280
Fat per serving: 20g
Protein per serving: 10g
Carbohydrates per serving: 15g
Fiber per serving: 1g
Sugar per serving: 2g
Substitutions for ingredients:
- Queso Nata de Cantabria can be substituted with any other soft cheese such as Brie or Camembert.
- Heavy cream can be substituted with half-and-half or milk.
- Olive oil can be substituted with any other cooking oil.
Variations:
- Add cooked bacon or ham to the egg and cheese mixture for a meatier tart.
- Substitute the tomatoes with other vegetables such as zucchini or bell peppers.
- Add fresh herbs such as basil or thyme to the egg and cheese mixture for extra flavor.
Tips and tricks:
- Make sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.
- 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 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.
- Cut the tart into small squares for a party appetizer.
Garnishes:
- Fresh herbs such as basil or thyme
- Cherry tomatoes
Pairings:
- Serve the tart with a side salad for a complete meal.
- Pair the tart with a glass of white wine such as Sauvignon Blanc or Chardonnay.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted vegetables such as asparagus or broccoli
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:
- Make sure to cook the tart until the filling is set and the crust is golden brown to ensure that it is fully cooked.
- Store any leftover tart in the refrigerator and consume within 3 days.
Food history:
- Queso Nata de Cantabria is a soft cheese made from cow's milk in the Cantabria region of Spain.
- Tarts have been a popular dish since medieval times and were often filled with meat, fish, or fruit.
Flavor profiles:
- The tart has a creamy and tangy flavor from the Queso Nata de Cantabria and a sweet and savory flavor from the tomatoes.
Serving suggestions:
- Serve the tart as a main dish for lunch or dinner.
- Serve the tart as an appetizer for a party or gathering.
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Region: Spanish