Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 ounces Robiola di Ceva cheese, crumbled
- 2 eggs
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
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 pre-made pie crust on a lightly floured surface. Place it into the tart pan and trim the edges. Line the crust with parchment paper and fill it with pie weights or dried beans.
3. Bake the crust for 15 minutes, then remove the parchment paper and weights. Bake for an additional 5 minutes until lightly golden.
4. In a large skillet, heat the olive oil over medium heat. Add the onions and cook for 10 minutes until softened.
5. Add the balsamic vinegar, sugar, salt, and black pepper to the skillet. Cook for an additional 10-15 minutes until the onions are caramelized and golden brown.
6. Spread the caramelized onions evenly over the bottom of the pre-baked crust.
7. In a small bowl, whisk together the eggs and heavy cream. Pour the mixture over the onions.
8. Sprinkle the crumbled Robiola di Ceva cheese and grated Parmesan cheese over the top of the tart.
9. Bake the tart for 25-30 minutes until the filling is set and the cheese is melted and golden brown.
10. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 320
Fat: 23g
Carbohydrates: 16g
Protein: 11g
Sodium: 450mg
Sugar: 4g
Substitutions for ingredients:
- Robiola di Ceva cheese can be substituted with any soft cheese such as Brie or Camembert.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add sliced mushrooms to the caramelized onions for an extra earthy flavor.
- Top the tart with chopped fresh herbs such as thyme or rosemary for added freshness.
Tips and tricks:
- Make sure to pre-bake the crust before adding the filling to prevent a soggy bottom.
- Use a sharp knife to slice the tart for clean cuts.
- Serve the tart warm or at room temperature.
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 until warmed through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh herbs and a drizzle of balsamic glaze.
Garnishes:
Fresh herbs such as thyme or rosemary, balsamic glaze
Pairings:
Serve the tart with a crisp green salad and a glass of white wine.
Suggested side dishes:
Green salad, roasted vegetables, 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 until firm.
Food safety advice:
Make sure to cook the onions until they are fully caramelized to prevent any harmful bacteria.
Food history:
Robiola di Ceva is a soft cheese made in the Piedmont region of Italy. It has been produced since the 14th century and is traditionally made from a blend of cow, sheep, and goat milk.
Flavor profiles:
Creamy, tangy, sweet, savory
Serving suggestions:
Serve the tart as an appetizer or as a main course with a side salad.
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
Taste: Savory, Sweet, Tangy, Creamy, Caramelized