Ingredients with Measurements:
- 1 pre-made pie crust
- 2 cups thinly sliced tree onions
- 1 cup thinly sliced leeks
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust on a lightly floured surface and transfer it to the tart pan. Press the crust into the bottom and sides of the pan, trimming any excess dough.
3. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes.
4. Remove the weights and parchment paper and bake for an additional 5 minutes.
5. In a large skillet, heat the olive oil and butter over medium heat. Add the tree onions and leeks and sauté until they are soft and translucent, about 10 minutes.
6. In a medium bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg.
7. Spread the tree onion and leek mixture evenly over the bottom of the pre-baked crust. Pour the egg mixture over the top.
8. Sprinkle the grated Parmesan cheese over the top of the tart.
9. Bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
10. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 24g
Saturated Fat: 12g
Cholesterol: 150mg
Sodium: 390mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 2g
Protein: 8g
Substitutions for ingredients:
- Tree onions can be substituted with regular onions or shallots.
- Leeks can be substituted with green onions or scallions.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with any hard, grated cheese.
Variations:
- Add cooked bacon or ham to the filling for a meatier tart.
- Use a different type of cheese, such as Gruyere or cheddar, for a different flavor profile.
- Add chopped fresh herbs, such as thyme or parsley, to the filling for added flavor.
Tips and tricks:
- Be sure to pre-bake the crust before adding the filling to prevent it from getting soggy.
- Use a sharp knife to slice the tart for clean, even slices.
- 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:
Reheat the tart in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a platter with a garnish of fresh herbs or sliced tree onions.
Garnishes:
Fresh herbs, sliced tree onions, or a sprinkle of paprika.
Pairings:
This tart pairs well with a simple green salad or roasted vegetables.
Suggested side dishes:
Roasted asparagus, sautéed mushrooms, or a mixed green salad.
Troubleshooting advice:
- If the 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:
Be sure to refrigerate any leftover tart promptly to prevent the growth of bacteria.
Food history:
Tarts have been a popular dish in European cuisine for centuries, with variations ranging from sweet to savory.
Flavor profiles:
This tart has a savory, slightly sweet flavor from the tree onions and leeks, with a creamy, nutty flavor from the Parmesan cheese.
Serving suggestions:
Serve this tart as a main dish for lunch or dinner, or as a side dish for a brunch or potluck.
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