Savory > Italian

Robiola and Caramelized Onion Tart Recipe

Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces Robiola cheese, crumbled
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup milk

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.
2. Roll out the pie crust on a floured surface and transfer it to the tart pan. Trim the edges and prick the bottom with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans.
3. Blind bake the crust for 10 minutes. Remove the weights and parchment paper and bake for an additional 5 minutes.
4. In a large skillet, melt the butter over medium heat. Add the onions and cook until they are soft and caramelized, about 20 minutes.
5. Add the brown sugar, balsamic vinegar, salt, and black pepper to the onions and stir to combine.
6. Spread the caramelized onions evenly over the bottom of the pre-baked crust.
7. Sprinkle the crumbled Robiola cheese over the onions.
8. In a medium bowl, whisk together the eggs, heavy cream, and milk. Pour the mixture over the cheese and onions.
9. Bake the tart for 30-35 minutes, or until the filling is set and the crust is golden brown.
10. Let the tart cool for 10 minutes before slicing and serving.


Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 22g
Protein: 9g
Sodium: 400mg
Sugar: 6g

Substitutions for ingredients:
- Robiola cheese can be substituted with any soft, creamy cheese such as Brie or Camembert.
- Brown sugar can be substituted with honey or maple syrup.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.

Variations:
- Add cooked bacon or pancetta to the tart for a salty, savory twist.
- Top the tart with fresh herbs such as thyme or rosemary for added flavor.
- Use a different type of cheese such as goat cheese or blue cheese for a different flavor profile.

Tips and tricks:
- Make sure to thoroughly caramelize the onions for the best flavor.
- Blind baking the crust before adding the filling will prevent the crust from becoming soggy.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.

Storage instructions:
Store the 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 fresh herbs and a drizzle of balsamic glaze.

Garnishes:
Fresh herbs such as thyme or rosemary.

Pairings:
Pair the tart with a crisp green salad and a glass of white wine.

Suggested side dishes:
Green salad, roasted vegetables, or garlic bread.

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 onions thoroughly to prevent any foodborne illnesses.

Food history:
Tarts have been a popular dish in Europe since the Middle Ages, and were often filled with savory ingredients such as cheese and onions.

Flavor profiles:
Creamy, tangy, and sweet.

Serving suggestions:
Serve the tart as a main dish or as an appetizer.

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Region: Italian

Taste: Savory, Sweet, Tangy, Rich, Creamy