Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces Tomino del Mel cheese, sliced
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 9-inch tart pan with removable bottom
- 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 floured surface to fit the tart pan. Place the crust into the tart pan and trim the edges. Prick the bottom of the crust with a fork and line with parchment paper. Fill the crust with pie weights or dried beans.
3. Bake the crust for 10 minutes. Remove the weights or beans and parchment paper and bake for an additional 5 minutes.
4. In a large skillet, melt the butter over medium heat. Add the onions and cook until they are caramelized, about 20 minutes. Add the brown sugar, salt, and black pepper and stir to combine.
5. Layer the sliced Tomino del Mel cheese on top of the crust.
6. In a small bowl, whisk together the eggs and heavy cream. Pour the mixture over the cheese.
7. Top the egg mixture with the caramelized onions.
8. Sprinkle the grated Parmesan cheese over the top of the tart.
9. Bake the tart for 25-30 minutes or until the filling is set and the crust is golden brown.
10. Let the tart cool for 10 minutes before removing it from the tart pan.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 340
Fat per serving: 24g
Saturated fat per serving: 13g
Cholesterol per serving: 130mg
Sodium per serving: 350mg
Carbohydrates per serving: 22g
Fiber per serving: 1g
Sugar per serving: 6g
Protein per serving: 9g
Substitutions for ingredients:
- Pre-made pie crust can be substituted with homemade pie crust.
- Tomino del Mel cheese can be substituted with any soft cheese such as Brie or Camembert.
Variations:
- Add cooked bacon or pancetta to the tart for a savory twist.
- Substitute the caramelized onions with sautéed mushrooms for a vegetarian option.
Tips and tricks:
- Be sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- Use a sharp knife to slice the Tomino del Mel cheese to prevent it from sticking to the knife.
- Let the tart cool for 10 minutes before removing it from the tart pan to prevent it from falling apart.
Storage instructions:
Store the 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 fresh herbs such as thyme or parsley.
Garnishes:
Garnish the tart with additional grated Parmesan cheese and fresh herbs.
Pairings:
Pair the tart with a crisp green salad and a glass of white wine.
Suggested side dishes:
Serve the tart with roasted vegetables such as asparagus or Brussels sprouts.
Troubleshooting advice:
If the crust is not browning evenly, cover the edges with foil to prevent them from burning.
Food safety advice:
Be sure to cook the onions until they are caramelized to prevent any raw onion flavor in the tart.
Food history:
Tomino del Mel 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 savory and slightly sweet flavor from the caramelized onions and brown sugar. The Tomino del Mel cheese adds a creamy and tangy flavor to the tart.
Serving suggestions:
Serve the tart as an appetizer or as a main course with a side salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Sweet, Tangy, Caramelized, Oniony