Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup white wine
- 4 ounces Toma di Pragelato cheese, grated
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg
Special Equipment Needed:
- 9-inch tart pan
- Rolling pin
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust on a lightly floured surface to fit the tart pan.
3. Place the pie crust into the tart pan and press it firmly into the bottom and sides of the pan. Trim any excess dough.
4. Place a sheet of parchment paper over the pie crust and fill it with pie weights or dried beans.
5. Bake the pie crust for 15 minutes. Remove the parchment paper and pie weights and bake for an additional 5 minutes.
6. In a large skillet, melt the butter over medium heat. Add the sliced onions, salt, and black pepper. Cook for 10-15 minutes, stirring occasionally, until the onions are caramelized.
7. Add the white wine to the skillet and cook for an additional 5 minutes, until the wine has evaporated.
8. Spread the caramelized onions evenly over the bottom of the pre-baked pie crust.
9. Sprinkle the grated Toma di Pragelato cheese over the onions.
10. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg.
11. Pour the egg mixture over the cheese and onions in the tart pan.
12. Bake the tart for 25-30 minutes, until the filling is set and the top is golden brown.
13. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 24g
Saturated Fat: 12g
Cholesterol: 125mg
Sodium: 270mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 4g
Protein: 8g
Substitutions for ingredients:
- Toma di Pragelato cheese can be substituted with any semi-soft cheese, such as fontina or gouda.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add cooked bacon or pancetta to the tart for a smoky flavor.
- Substitute the caramelized onions with sautéed mushrooms for a vegetarian option.
- Add chopped fresh herbs, such as thyme or rosemary, to the egg mixture for extra flavor.
Tips and Tricks:
- Make sure to pre-bake the pie crust before adding the filling to prevent a soggy bottom.
- Use a non-stick skillet to prevent the onions from sticking to the pan.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.
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, such as parsley or chives.
Garnishes:
Garnish the tart with a dollop of sour cream or crème fraîche.
Pairings:
Pair the tart with a crisp green salad or a side of roasted vegetables.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Sautéed spinach
Troubleshooting Advice:
- If the pie 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.
Food Safety Advice:
- Make sure to cook the onions thoroughly to prevent any foodborne illnesses.
- Store any leftover tart in the refrigerator and consume within 3 days.
Food History:
Toma di Pragelato is a semi-soft cheese that originated in the Piedmont region of Italy. It is made from cow's milk and has a mild, nutty flavor.
Flavor Profiles:
The tart has a buttery, flaky crust with a savory filling of caramelized onions, nutty Toma di Pragelato cheese, and a creamy egg custard.
Serving Suggestions:
Serve the tart as a main dish 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, Rich, Caramelized