Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 8 oz Robiola Piemontese cheese, room temperature
- 1/2 cup heavy cream
- 3 eggs
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup grated Parmesan cheese
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Food processor
- Rolling pin
- Mixing bowls
- Whisk
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse together the flour and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs.
3. Add the ice water, one tablespoon at a time, and pulse until the dough comes together.
4. Turn the dough out onto a lightly floured surface and roll it out to fit the tart pan. Press the dough into the pan and trim the edges.
5. In a mixing bowl, whisk together the Robiola Piemontese cheese, heavy cream, eggs, black pepper, and nutmeg until smooth.
6. Pour the cheese mixture into the prepared tart shell and sprinkle with grated Parmesan cheese.
7. Bake the tart for 30-35 minutes, or until the filling is set and the crust is golden brown.
8. Let the tart cool for 10 minutes before removing it from the pan.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 330
Total fat: 25g
Saturated fat: 15g
Cholesterol: 135mg
Sodium: 290mg
Total carbohydrate: 17g
Dietary fiber: 1g
Total sugars: 0g
Protein: 10g
Substitutions for ingredients:
- Instead of Robiola Piemontese cheese, you can use another soft cheese such as Brie or Camembert.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of Parmesan cheese, you can use another hard cheese such as Pecorino Romano or Asiago.
Variations:
- Add sliced mushrooms or caramelized onions to the cheese mixture.
- Top the tart with sliced tomatoes or roasted red peppers before baking.
- Add chopped fresh herbs such as thyme or rosemary to the cheese mixture.
Tips and Tricks:
- Make sure the butter is chilled before pulsing it in the food processor to ensure a flaky crust.
- Blind bake the crust for 10-15 minutes before adding the filling to prevent a soggy bottom.
- Let the tart cool for a few minutes before slicing to ensure clean cuts.
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 sliced fruit.
Garnishes:
Garnish the tart with fresh herbs such as parsley or basil.
Pairings:
Serve the tart with a crisp green salad and a glass of white wine.
Suggested Side Dishes:
- Roasted vegetables such as asparagus or Brussels sprouts
- Garlic bread or breadsticks
- Grilled chicken or fish
Troubleshooting Advice:
- If the crust is too dry, add more ice water one tablespoon at a time until it comes together.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food Safety Advice:
- Make sure the cheese is at room temperature before mixing it with the other ingredients to ensure a smooth filling.
- Store leftover tart in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food History:
Robiola Piemontese cheese is a soft cheese made from a blend of cow's, sheep's, and goat's milk. It originated in the Piedmont region of Italy and is known for its creamy texture and mild flavor.
Flavor Profiles:
Creamy, tangy, nutty
Serving Suggestions:
Serve the tart as an appetizer or a light lunch.
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Region: Italian