Savory > Tart > Italian Tarts

Robiola delle Langhe Tart Recipe

Ingredients with Measurements:
- 1 pre-made pie crust
- 8 oz Robiola delle Langhe cheese, softened
- 1/2 cup heavy cream
- 3 eggs
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg

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. Trim the edges and prick the bottom with a fork.
3. In a mixing bowl, whisk together the Robiola delle Langhe cheese, heavy cream, eggs, Parmesan cheese, salt, black pepper, and nutmeg until smooth.
4. Pour the cheese mixture into the prepared pie crust.
5. Bake the tart for 30-35 minutes or until the filling is set and the crust is golden brown.
6. Remove the tart from the oven and let it cool for 10 minutes before slicing and serving.


Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 320
Fat: 23g
Saturated Fat: 12g
Cholesterol: 150mg
Sodium: 480mg
Carbohydrates: 16g
Fiber: 0g
Sugar: 1g
Protein: 11g

Substitutions for ingredients:
- Robiola delle Langhe cheese can be substituted with any soft cheese such as Brie or Camembert.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.

Variations:
- Add cooked bacon or pancetta to the cheese mixture for a savory twist.
- Top the tart with sliced tomatoes or roasted vegetables before baking.
- Add fresh herbs such as thyme or rosemary to the cheese mixture for added flavor.

Tips and tricks:
- Make sure the Robiola delle Langhe cheese is softened before mixing it with the other ingredients.
- Blind bake the pie crust for 10-15 minutes before adding the filling to prevent a soggy crust.
- Let the tart cool for 10 minutes before slicing to allow the filling to set.

Storage instructions:
Store any 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 or sliced fruit for a colorful presentation.

Garnishes:
Garnish the tart with fresh herbs such as parsley or chives.

Pairings:
Pair the tart with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
Serve the tart with a side salad or roasted vegetables.

Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.

Food safety advice:
Make sure to refrigerate any leftover tart within 2 hours of cooking to prevent bacterial growth.

Food history:
Robiola delle Langhe cheese is a soft cheese made in the Piedmont region of Italy. It is made from a blend of cow, goat, and sheep milk.

Flavor profiles:
The Robiola delle Langhe Tart has a creamy and tangy flavor with a hint of nutmeg.

Serving suggestions:
Serve the tart as an appetizer or as a main course with a side salad.

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Region: Italian

Taste: Creamy, Rich, Savory, Nutty, Tangy