Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/2 cup grated Val Seriana cheese
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup milk
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Mixing bowl
- Whisk
- Saute pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and press it into the tart pan. Trim the edges and prick the bottom with a fork.
3. In a saute pan, melt the butter over medium heat. Add the onions, salt, pepper, thyme, oregano, and basil. Cook until the onions are soft and caramelized, about 20 minutes.
4. Spread the onion mixture evenly over the bottom of the pie crust. Sprinkle the grated Val Seriana cheese on top.
5. In a mixing bowl, whisk together the eggs, heavy cream, and milk. Pour the mixture over the cheese and onions.
6. Bake the tart for 30-35 minutes, or until the filling is set and the crust is golden brown.
7. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 280
Fat: 20g
Saturated Fat: 10g
Cholesterol: 115mg
Sodium: 360mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 3g
Protein: 7g
Substitutions for ingredients:
- Val Seriana cheese can be substituted with any other type of hard cheese, such as Parmesan or Gruyere.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham to the onion mixture for a meatier tart.
- Use different herbs and spices to flavor the onions, such as rosemary or cumin.
- Top the tart with sliced tomatoes or roasted red peppers before baking.
Tips and tricks:
- To prevent the crust from getting soggy, prick the bottom with a fork and pre-bake it for 10 minutes before adding the filling.
- Make sure the onions are caramelized and soft before adding them to the tart, as they will not cook further in the oven.
- Let the tart cool for 10 minutes before slicing, as this will make it easier to cut and serve.
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 oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the tart on a decorative platter or cake stand.
- Garnish with fresh herbs, such as parsley or chives.
Pairings:
- Serve the tart with a side salad or roasted vegetables for a complete meal.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus or Brussels sprouts
- Garlic mashed potatoes
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake for an additional 5-10 minutes until firm.
Food safety advice:
- Make sure to cook the onions thoroughly to prevent any foodborne illness.
- Store any leftover tart in the refrigerator and consume within 3 days.
Food history:
- Val Seriana cheese is a hard cheese made in the Lombardy region of Italy.
- Tarts have been a popular dish in Europe since the Middle Ages.
Flavor profiles:
- The tart has a savory and slightly sweet flavor from the caramelized onions and Val Seriana cheese.
Serving suggestions:
- Serve the tart warm or at room temperature as an appetizer or main dish.
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Region: Italian