Ingredients with Measurements:
- 1 pre-made pie crust
- 6 slices of bacon, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 bunch of Swiss chard, stems removed and leaves chopped
- 3 eggs
- 1 cup of heavy cream
- 1/2 cup of grated Gruyere cheese
- Salt and pepper to taste
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it into the tart pan. Trim the edges and prick the bottom with a fork.
3. In a skillet, cook the chopped bacon until crispy. Remove from the skillet and set aside.
4. In the same skillet, sauté the onion until translucent. Add the minced garlic and cook for another minute.
5. Add the chopped Swiss chard to the skillet and cook until wilted.
6. In a bowl, whisk together the eggs, heavy cream, grated Gruyere cheese, salt, and pepper.
7. Spread the cooked bacon over the bottom of the pie crust. Pour the egg mixture over the bacon.
8. Spoon the Swiss chard mixture over the egg mixture.
9. Bake in the preheated oven for 35-40 minutes or until the filling is set and the crust is golden brown.
10. Let cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 30g
Carbohydrates per serving: 18g
Protein per serving: 14g
Substitutions for ingredients:
- Pie crust: You can make your own pie crust from scratch or use a store-bought one.
- Bacon: You can use pancetta or ham instead of bacon.
- Swiss chard: You can use spinach or kale instead of Swiss chard.
- Gruyere cheese: You can use any type of cheese that melts well, such as cheddar or mozzarella.
Variations:
- Vegetarian version: Omit the bacon and use vegetable broth instead of chicken broth.
- Gluten-free version: Use a gluten-free pie crust or make your own with gluten-free flour.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork to prevent it from puffing up during baking.
- You can make the Swiss chard mixture ahead of time and store it in the refrigerator until ready to use.
- If the edges of the pie crust start to brown too quickly, cover them with aluminum foil.
Storage instructions:
- Store any leftover tarte des Alpes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the tarte des Alpes in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the tarte des Alpes on a platter with a side salad.
- Garnish with fresh herbs, such as parsley or thyme.
Pairings:
- This tarte des Alpes pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted vegetables, such as carrots or Brussels sprouts
Troubleshooting advice:
- If the filling is still runny after baking, put it back in the oven for a few more minutes until set.
- If the crust is not golden brown, brush it with an egg wash and bake for a few more minutes.
Food safety advice:
- Make sure to cook the bacon and Swiss chard thoroughly before adding them to the tarte des Alpes.
- Store any leftover tarte des Alpes in the refrigerator and consume within 3 days.
Food history:
- Tarte des Alpes is a traditional dish from the French Alps region. It is typically made with bacon, cheese, and cream.
Flavor profiles:
- The tarte des Alpes has a savory and creamy flavor with a crispy crust.
Serving suggestions:
- Serve the tarte des Alpes as a main dish for lunch or dinner.
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