Appetizer > Tart > Savory Tarts > Italian Savory Tarts

Tomino del Bec and Caramelized Onion Tart Recipe

Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons butter
- 2 large onions, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup balsamic vinegar
- 1 tablespoon brown sugar
- 2 Tomino del Bec cheeses, sliced
- 2 eggs
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg

Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Pastry brush

Step-by-step instructions:

1. Preheat the oven to 375°F (190°C).

2. Roll out the pie crust on a floured surface and transfer it to the tart pan. Trim the edges and prick the bottom with a fork.

3. In a large skillet, melt the butter over medium heat. Add the onions, salt, and pepper, and cook until the onions are soft and caramelized, about 20 minutes.

4. Add the balsamic vinegar and brown sugar to the skillet and cook for an additional 5 minutes, until the mixture is thick and syrupy.

5. Spread the onion mixture evenly over the bottom of the pie crust.

6. Arrange the sliced Tomino del Bec cheese on top of the onions.

7. In a small bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the mixture over the cheese.

8. Bake the tart for 30-35 minutes, until the filling is set and the crust is golden brown.

9. Let the tart cool for 10 minutes before slicing and serving.

Preparation time: 20 minutes
Cooking time: 35 minutes
375°F (190°C)
Serving size:
6-8 servings

Nutritional information:
Calories per serving: 345
Fat per serving: 24g
Carbohydrates per serving: 22g
Protein per serving: 9g

Substitutions for ingredients:
- Pie crust: You can make your own pie crust from scratch, or use a store-bought crust.
- Tomino del Bec cheese: You can substitute any soft, mild cheese, such as brie or camembert.
- Heavy cream: You can use half-and-half or whole milk instead of heavy cream.

- Add cooked bacon or pancetta to the onion mixture for extra flavor.
- Top the tart with fresh herbs, such as thyme or rosemary, before baking.
- Use a mixture of different cheeses, such as goat cheese and gouda, for a more complex flavor.

Tips and tricks:
- Be sure to prick the bottom of the pie crust with a fork before baking to prevent it from puffing up.
- Let the tart cool for a few minutes before slicing to allow the filling to set.
- Serve the tart warm or at room temperature.

Storage instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the tart, place it in a preheated 350°F (175°C) oven for 10-15 minutes, until heated through.

Presentation ideas:
Serve the tart on a platter with fresh herbs and a drizzle of balsamic glaze.

Fresh herbs, such as thyme or rosemary, or a drizzle of balsamic glaze.

- Serve the tart with a side salad of mixed greens and a vinaigrette dressing.
- Pair the tart with a crisp white wine, such as a sauvignon blanc or pinot grigio.

Suggested side dishes:
- Mixed greens salad
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.

Food safety advice:
- Be sure to cook the onions until they are soft and caramelized to prevent any bacteria from growing.
- Store any leftover tart in the refrigerator and consume within 3 days.

Food history:
Tomino del Bec is a soft cheese from the Piedmont region of Italy. It is made from cow's milk and has a mild, creamy flavor.

Flavor profiles:
The tart has a sweet and savory flavor, with caramelized onions and balsamic vinegar balancing the mild, creamy cheese.

Serving suggestions:
Serve the tart as a main course for lunch or dinner, or as an appetizer for a party or gathering.

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Taste: Savory, Sweet, Tangy, Caramelized, Oniony