Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
- 2 cups skirret, peeled and thinly sliced
- 1 large onion, thinly sliced
- 3 eggs
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, until the dough comes together. Form the dough into a ball and flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
4. Roll out the dough on a lightly floured surface into a 12-inch circle. Transfer the dough to the tart pan and press it into the bottom and sides. Trim the excess dough and prick the bottom with a fork.
5. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment paper and bake for an additional 5-7 minutes, or until the crust is lightly golden. Remove from the oven and let cool.
6. In a large skillet, sauté the skirret and onion over medium heat until tender and lightly browned, about 10-12 minutes. Season with salt and pepper to taste.
7. In a separate bowl, whisk together the eggs, heavy cream, and Parmesan cheese. Season with salt and pepper to taste.
8. Spread the skirret and onion mixture evenly over the bottom of the tart crust. Pour the egg mixture over the top.
9. Bake for 30-35 minutes, or until the filling is set and lightly golden. Let cool for a few minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 360
Fat: 27g
Saturated Fat: 16g
Cholesterol: 170mg
Sodium: 310mg
Carbohydrates: 20g
Fiber: 2g
Sugar: 2g
Protein: 9g
Substitutions for ingredients:
- Skirret can be substituted with parsnips or carrots.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with any hard cheese.
Variations:
- Add bacon or ham for a meatier version.
- Add herbs such as thyme or rosemary for extra flavor.
- Use different vegetables such as mushrooms or leeks.
Tips and tricks:
- Make sure the butter is cold when making the dough to ensure a flaky crust.
- Blind bake the crust to prevent it from becoming soggy.
- Let the tart cool for a few minutes before slicing to allow the filling to set.
Storage instructions:
Store 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 platter with a sprinkle of fresh herbs on top.
Garnishes:
Garnish with fresh herbs such as parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted Brussels sprouts with bacon
- Garlic mashed potatoes
Troubleshooting advice:
- If the crust is too dry, add more ice water one tablespoon at a time until it comes together.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash and peel the skirret thoroughly before using.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Skirret is an ancient root vegetable that was popular in medieval times but has since fallen out of favor. It has a sweet, nutty flavor and is similar in texture to a parsnip.
Flavor profiles:
The skirret and onion tart has a savory, slightly sweet flavor with a creamy texture.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner.
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