Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup of Robiola di Ceva cheese, crumbled
- 2 medium-sized tomatoes, sliced
- 1/4 cup of fresh basil leaves, chopped
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust on a lightly floured surface until it is about 1/8 inch thick.
3. Place the pie crust into the tart pan, pressing it down gently to fit the shape of the pan. Trim the excess dough from the edges.
4. Prick the bottom of the crust with a fork and line it with parchment paper. Fill the crust with pie weights or dried beans.
5. Bake the crust for 10 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes.
6. In a small bowl, mix together the crumbled Robiola di Ceva cheese, chopped basil, olive oil, salt, and pepper.
7. Spread the cheese mixture evenly over the bottom of the tart crust.
8. Arrange the sliced tomatoes on top of the cheese mixture in a circular pattern.
9. Bake the tart for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
10. Let the tart cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 290
Fat: 20g
Carbohydrates: 18g
Protein: 8g
Sodium: 360mg
Sugar: 2g
Substitutions for ingredients:
- Robiola di Ceva cheese can be substituted with any soft, mild cheese such as Brie or Camembert.
- Fresh basil can be substituted with dried basil or other fresh herbs such as thyme or oregano.
Variations:
- Add sliced onions or roasted garlic to the cheese mixture for extra flavor.
- Top the tart with thinly sliced prosciutto or pancetta before baking.
- Use different types of tomatoes such as cherry tomatoes or heirloom tomatoes for a colorful and flavorful twist.
Tips and tricks:
- Make sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- Use a sharp knife to slice the tomatoes thinly and evenly.
- Let the tart cool for a few minutes before slicing to prevent the cheese from spilling out.
Storage instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a decorative platter or cutting board. Garnish with fresh basil leaves or a sprinkle of grated Parmesan cheese.
Garnishes:
Fresh basil leaves, grated Parmesan cheese, or a drizzle of balsamic glaze.
Pairings:
This tart pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve the tart with a side salad of mixed greens or roasted vegetables such as asparagus or Brussels sprouts.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the cheese is not melting evenly, try spreading it out more thinly or using a different type of cheese that melts more easily.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with raw ingredients to prevent cross-contamination. Store any leftovers in the refrigerator and discard after 3 days.
Food history:
Robiola di Ceva is a soft, creamy cheese that originated in the Cuneo province of Italy. It is made from a blend of cow's, goat's, and sheep's milk and has a mild, slightly tangy flavor.
Flavor profiles:
Creamy, tangy, and savory.
Serving suggestions:
Serve the tart as an appetizer or light lunch dish.
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Region: Italian