Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon balsamic vinegar
- 4 ounces Robiola di Roccaverano cheese, crumbled
- 2 large eggs
- 1 cup heavy cream
- 1/4 teaspoon black pepper
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 and transfer it to the tart pan. Trim the edges and prick the bottom with a fork. 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 and bake for an additional 5 minutes until lightly golden. Set aside to cool.
4. In a large skillet, melt the butter over medium heat. Add the onions, salt, and sugar, and cook for 20-25 minutes, stirring occasionally, until the onions are caramelized and golden brown.
5. Stir in the balsamic vinegar and cook for an additional 2-3 minutes. Remove from heat and let cool.
6. Spread the caramelized onions evenly over the bottom of the cooled crust. Sprinkle the crumbled Robiola di Roccaverano cheese on top.
7. In a medium bowl, whisk together the eggs, heavy cream, and black pepper. Pour the mixture over the onions and cheese.
8. Bake the tart for 30-35 minutes, until the filling is set and golden brown.
9. Let the tart cool for 10-15 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 345
Fat per serving: 27g
Carbohydrates per serving: 17g
Protein per serving: 8g
Substitutions for ingredients:
- Robiola di Roccaverano cheese can be substituted with any soft, creamy cheese such as Brie or Camembert.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add sliced mushrooms to the caramelized onions for an extra earthy flavor.
- 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 pie crust with a fork before baking to prevent it from puffing up.
- Use a sharp knife to slice the tart for clean, even slices.
- Serve the tart warm or at room temperature.
Storage instructions:
The tart can be stored 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 fresh herbs and a drizzle of balsamic glaze.
Garnishes:
Fresh herbs such as thyme or rosemary, balsamic glaze, or a sprinkle of flaky sea salt.
Pairings:
- Serve the tart with a crisp green salad dressed with a lemon vinaigrette.
- Pair the tart with a glass of dry white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts.
- Garlic mashed potatoes.
Troubleshooting advice:
- If the pie crust starts to brown too quickly, cover the edges with foil to prevent burning.
- If the filling is still jiggly after the recommended baking time, continue to bake for an additional 5-10 minutes until set.
Food safety advice:
- Make sure to cook the onions until they are fully caramelized to prevent any raw onion flavor in the tart.
- Store the tart in the refrigerator and consume within 3 days.
Food history:
Robiola di Roccaverano is a soft, creamy cheese made from goat's milk in the Piedmont region of Italy. It has been produced since the 13th century and is named after the town of Roccaverano where it originated.
Flavor profiles:
The tart has a buttery, flaky crust filled with sweet and savory caramelized onions, creamy Robiola di Roccaverano cheese, and a rich custard filling.
Serving suggestions:
Serve the tart as an appetizer or main course for a special occasion or holiday meal.
Related Categories
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Region: Italian
Taste: Creamy, Sweet, Savory, Tangy, Caramelized