Ingredients with Measurements:
- 1 pre-made pie crust
- 1 lb. scorzonera, peeled and sliced into thin rounds
- 2 large onions, thinly sliced
- 2 tbsp. olive oil
- 1 tbsp. butter
- 1 tbsp. brown sugar
- 2 tbsp. balsamic vinegar
- 1 tsp. salt
- 1/2 tsp. black pepper
- 3 eggs
- 1 cup heavy cream
- 1/2 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 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. Bake for 10 minutes.
3. Remove the parchment paper and weights and bake for another 5 minutes until lightly golden. Set aside to cool.
4. In a large skillet, heat the olive oil and butter over medium heat. Add the sliced onions and cook for 10-15 minutes until caramelized.
5. Add the brown sugar and balsamic vinegar to the skillet and stir to combine. Cook for another 5 minutes until the mixture is thick and syrupy.
6. Season the scorzonera with salt and pepper and arrange it in the cooled tart crust. Spoon the caramelized onions over the top.
7. In a mixing bowl, whisk together the eggs, heavy cream, and Parmesan cheese. Pour the mixture over the scorzonera and onions.
8. Bake the tart for 30-35 minutes until the filling is set and golden brown.
9. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 29g
Carbohydrates: 28g
Protein: 12g
Sodium: 620mg
Sugar: 7g
Substitutions for ingredients:
- Scorzonera can be substituted with salsify or parsnips.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with any hard, salty cheese.
Variations:
- Add cooked bacon or pancetta to the tart for extra flavor.
- Use different types of onions, such as red onions or shallots, for a different flavor profile.
- Add fresh herbs, such as thyme or rosemary, to the filling for extra flavor.
Tips and tricks:
- Be sure to slice the scorzonera thinly so that it cooks evenly.
- To make the caramelized onions more quickly, add a pinch of baking soda to the skillet to speed up the browning process.
- Let the tart cool for a few 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 warmed through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh herbs, such as parsley or chives.
Garnishes:
Garnish the tart with a sprinkle of flaky sea salt or freshly cracked black pepper.
Pairings:
Pair the tart with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve the tart with a side of roasted Brussels sprouts or sautéed spinach.
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:
Be sure to wash and peel the scorzonera thoroughly before slicing and cooking.
Food history:
Scorzonera is a root vegetable that is native to Europe and Asia. It has a long, thin shape and a dark brown skin. It is often used in Mediterranean and Middle Eastern cuisine.
Flavor profiles:
The scorzonera has a nutty, slightly sweet flavor that pairs well with caramelized onions and Parmesan cheese.
Serving suggestions:
Serve the tart as a main course for a vegetarian dinner or as a side dish for a holiday meal.
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Taste: Savory, Sweet, Caramelized, Oniony, Earthy