Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 ounces Robiola di Intropio cheese, crumbled
- 2 eggs
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg
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 lightly floured surface to fit the tart pan. Transfer the crust to the pan and trim the edges. Prick the bottom of the crust with a fork.
3. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes.
4. Remove the weights and parchment paper and bake for an additional 5 minutes until lightly golden. Set aside to cool.
5. In a large skillet, heat the olive oil over medium heat. Add the onions and cook until softened, about 10 minutes.
6. Add the brown sugar, balsamic vinegar, salt, and black pepper to the skillet. Cook for an additional 10-15 minutes until the onions are caramelized. Set aside to cool.
7. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Stir in the crumbled Robiola di Intropio cheese.
8. Spread the caramelized onions evenly over the bottom of the cooled crust. Pour the egg and cheese mixture over the onions.
9. Bake the tart for 25-30 minutes until the filling is set and golden brown.
10. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 356
Fat: 26g
Saturated Fat: 12g
Cholesterol: 121mg
Sodium: 399mg
Carbohydrates: 22g
Fiber: 2g
Sugar: 7g
Protein: 9g
Substitutions for ingredients:
- Robiola di Intropio 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 savory twist.
- Top the tart with fresh herbs such as thyme or rosemary before baking.
- Use a gluten-free pie crust for a gluten-free version of the tart.
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 tart for clean, even slices.
- Let the tart cool for at least 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 until heated through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh herbs on top.
Garnishes:
Garnish the tart with fresh herbs such as thyme or rosemary.
Pairings:
Pair the tart with a crisp green salad or a glass of white wine.
Suggested side dishes:
Serve the tart with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is still jiggly after baking, continue baking for an additional 5-10 minutes until set.
Food safety advice:
Make sure to cook the onions until caramelized to ensure they are fully cooked and safe to eat.
Food history:
Robiola di Intropio is a soft, creamy cheese from the Piedmont region of Italy. It is made from a blend of cow's, sheep's, and goat's milk.
Flavor profiles:
The tart has a savory and slightly sweet flavor from the caramelized onions and nutmeg-spiced cheese filling.
Serving suggestions:
Serve the tart as a main course for lunch or dinner, or as an appetizer for a party or gathering.
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, Caramelized, Rich