Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Robiola della Nonna cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 2 eggs
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse the flour, salt, and pepper until combined. Add the cubed butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add the ice water and pulse until the dough comes together in a ball.
4. Roll out the dough on a floured surface and transfer it to the tart pan. Press the dough into the bottom and up the sides of the pan. Trim the excess dough and prick the bottom with a fork.
5. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
6. Remove the parchment paper and weights and bake for an additional 10 minutes, or until the crust is lightly golden. Let cool.
7. In a bowl, whisk together the eggs, heavy cream, parsley, and Parmesan cheese. Season with salt and pepper.
8. Sprinkle the Robiola della Nonna cheese over the bottom of the cooled crust. Pour the egg mixture over the cheese.
9. Bake for 25-30 minutes, or until the filling is set and the top is golden brown.
10. Let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 357
Fat: 27g
Saturated Fat: 16g
Cholesterol: 148mg
Sodium: 344mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 0g
Protein: 9g
Substitutions for ingredients:
- Robiola della Nonna cheese can be substituted with any soft, creamy cheese such as Brie or Camembert.
- Fresh parsley can be substituted with any fresh herb such as thyme or rosemary.
Variations:
- Add cooked bacon or pancetta to the filling for a savory twist.
- Add sliced tomatoes or roasted vegetables to the filling for a vegetarian option.
- Use a gluten-free flour blend to make the crust gluten-free.
Tips and tricks:
- Make sure the butter is cold when making the crust to ensure a flaky texture.
- Blind baking the crust before adding the filling ensures a crisp crust.
- Letting the tart cool for 10 minutes before slicing allows the filling to set.
Storage instructions:
Store leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover 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 sliced tomatoes for a colorful presentation.
Garnishes:
Garnish the tart with fresh parsley or thyme leaves.
Pairings:
Serve the tart with a crisp green salad and a glass of white wine.
Suggested side dishes:
Roasted vegetables, garlic bread, or a simple green salad.
Troubleshooting advice:
- If the crust is too crumbly, add more ice water, one tablespoon at a time, until the dough comes together.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the tart to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Robiola della Nonna is a soft, creamy cheese from the Piedmont region of Italy. It is made from a blend of cow's and sheep's milk and has a mild, tangy flavor.
Flavor profiles:
The tart has a buttery, flaky crust and a creamy, cheesy filling with a hint of parsley and Parmesan.
Serving suggestions:
Serve the tart as an appetizer or a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian