Ingredients with Measurements:
- 1 pre-made pie crust
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 1 cup grated Raschera d'Alpeggio cheese
- 3 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
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust on a floured surface to fit the tart pan. Place the crust in the pan and trim the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes.
3. In a large skillet, heat the olive oil and butter over medium heat. Add the onions, salt, and black pepper. Cook for 15-20 minutes, stirring occasionally, until the onions are caramelized.
4. In a small saucepan, combine the balsamic vinegar and honey. Cook over medium heat for 5-7 minutes, stirring occasionally, until the mixture thickens.
5. Spread the caramelized onions over the pre-baked crust. Sprinkle the grated Raschera d'Alpeggio cheese over the onions.
6. In a mixing bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the mixture over the cheese.
7. Drizzle the balsamic-honey mixture over the top of the tart.
8. Bake the tart for 30-35 minutes, until the filling is set and the crust is golden brown.
9. Let the tart cool for 10 minutes before slicing and serving.
Preparation time: 20 minutes
Cooking time: 1 hour
Saturated Fat: 14g
Substitutions for ingredients:
- Pre-made pie crust can be substituted with homemade pie crust.
- Raschera d'Alpeggio cheese can be substituted with Fontina or Gruyere cheese.
- Balsamic vinegar can be substituted with red wine vinegar.
- Add cooked bacon or pancetta to the tart for added flavor.
- Top the tart with fresh herbs such as thyme or rosemary.
- Substitute the onions with roasted vegetables such as zucchini or eggplant.
Tips and tricks:
- To prevent the crust from shrinking, make sure to use pie weights or dried beans when pre-baking.
- Make sure the onions are caramelized before adding them to the tart to ensure they are soft and sweet.
- Let the tart cool for 10 minutes before slicing to allow the filling to set.
Store leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheat the tart in a preheated oven at 350°F for 10-15 minutes, until heated through.
Serve the tart on a platter with a sprinkle of fresh herbs and a drizzle of balsamic glaze.
Garnish the tart with fresh herbs such as thyme or rosemary.
Pair the tart with a crisp green salad and a glass of white wine.
Suggested side dishes:
Serve the tart with a side of roasted vegetables or a warm baguette.
- If the crust is not pre-baked, it may become soggy when the filling is added. Make sure to pre-bake the crust with pie weights or dried beans to prevent this.
- If the filling is not set after baking, continue to bake for an additional 5-10 minutes until set.
Food safety advice:
Make sure to store the tart in the refrigerator and consume within 3 days.
Raschera d'Alpeggio is a semi-hard cheese that originates from the Piedmont region of Italy. It is made from cow's milk and has a nutty, buttery flavor.
The tart has a sweet and savory flavor profile with caramelized onions, balsamic glaze, and nutty cheese.
Serve the tart as an appetizer or main dish for a dinner party or special occasion.
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