Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup chopped Wake-Robin leaves
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar
- 3 eggs
- 1/2 cup heavy cream
- 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 floured surface and transfer it to the tart pan. Trim the edges and prick the bottom with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes.
3. Remove the weights and parchment paper and bake for another 5 minutes until the crust is lightly golden. Set aside.
4. In a large skillet, heat the butter and olive oil over medium heat. Add the sliced onions and cook for 10 minutes until soft and translucent.
5. Add the chopped Wake-Robin leaves, salt, black pepper, and sugar to the skillet. Cook for another 5 minutes until the leaves are wilted and the onions are caramelized. Set aside.
6. In a mixing bowl, whisk together the eggs, heavy cream, and grated Parmesan cheese.
7. Spread the onion and Wake-Robin mixture evenly over the pre-baked crust.
8. Pour the egg mixture over the onion and Wake-Robin mixture.
9. Bake the tart for 25-30 minutes until the filling is set and the top is golden brown.
10. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 325
Fat: 23g
Carbohydrates: 19g
Protein: 9g
Sodium: 290mg
Sugar: 4g
Fiber: 2g
Substitutions for ingredients:
- Wake-Robin leaves can be substituted with spinach or kale.
- Parmesan cheese can be substituted with any hard cheese.
Variations:
- Add cooked bacon or ham to the filling for a meaty version.
- Use a different type of cheese, such as Gruyere or cheddar.
- Add sliced mushrooms or roasted red peppers to the filling.
Tips and tricks:
- Make sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- Use a non-stick skillet to prevent the onions from sticking.
- 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 the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the tart on a platter with a side salad.
- Garnish with fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the onions and Wake-Robin leaves thoroughly to prevent any foodborne illnesses.
Food history:
- Wake-Robin, also known as Trillium, is a flowering plant native to North America. It has been used for medicinal purposes by Native Americans for centuries.
Flavor profiles:
- The tart has a savory and slightly sweet flavor from the caramelized onions and Wake-Robin leaves. The Parmesan cheese adds a nutty and salty flavor.
Serving suggestions:
- Serve the tart as a main dish for lunch or dinner.
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, Rich, Sweet, Caramelized, Oniony