Savory Tropea Onion and Silano Cheese Tart Recipe
This delicious, savory tart combines the rich flavors of sweet Tropea onions with the creamy, sharp taste of Silano cheese, encased in a buttery, flaky pastry. Perfect for a light lunch or dinner, this dish brings a taste of Italy right to your table. Let’s dive into the steps to make this mouthwatering Tropea Onion and Silano Cheese Tart!
Category: Savory Tarts
Serves: 6
Prep Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes
Ingredients
| Ingredients | Quantity |
|---|---|
| Caciocavallo Silano (cheese) | 350g |
| Red Tropea onions | 300g |
| Red wine | 20g |
| Sugar | 1 teaspoon |
| Water | 70g |
| Butter | 100g |
| All-purpose flour (for dough) | 200g |
| Whole milk | 500g |
| Red Tropea onions (for filling) | 80g |
| All-purpose flour (for filling) | 50g |
| Extra virgin olive oil | 50g |
| Nutmeg | to taste |
| Salt | to taste |
| Black pepper | to taste |
Instructions
Step 1: Prepare the Pastry
To begin, let’s make the pastry dough. Place 200g of all-purpose flour and 100g of cold, diced butter into a food processor. Add a pinch of salt and pulse until the mixture resembles breadcrumbs. This will give you a crumbly texture, ensuring your crust is light and flaky.
Once the mixture is well-combined, gather the dough into a ball and wrap it tightly in plastic wrap. Let it rest in the fridge for at least 30 minutes. This resting time helps the dough relax, making it easier to roll out later.
Step 2: Prepare the Onion Filling
While the dough is chilling, start preparing the onion filling. First, peel the Tropea onions and slice them into thick rings. Heat a drizzle of extra virgin olive oil in a non-stick pan over medium heat. Add the onion slices and cook slowly, stirring occasionally, until they soften and caramelize. This should take about 10 minutes.
Once the onions are cooked, pour in 20g of red wine and add a teaspoon of sugar. Let the wine evaporate and the mixture become thick and jam-like. Transfer the onions to a bowl and allow them to cool slightly.
Step 3: Make the Creamy Base
Next, prepare the creamy filling by heating 50g of extra virgin olive oil in another pan. Add 80g of finely chopped Tropea onions and sauté them until soft. Sprinkle in 50g of flour and cook for a minute or two, stirring constantly to form a roux.
In a separate saucepan, heat 500g of whole milk until it’s warm but not boiling. Gradually add the warm milk to the roux, stirring continuously to avoid lumps. Season with a pinch of nutmeg, salt, and black pepper to taste. Keep stirring until the mixture thickens into a smooth, creamy sauce. Once thickened, remove it from the heat and set aside, covering it to keep it warm.
Step 4: Assemble the Tart
Now it’s time to assemble your tart. Preheat your oven to 180°C (350°F) for static ovens, or 160°C (320°F) for fan-forced ovens.
Roll out the chilled pastry dough on a floured surface into a circle large enough to fit a 27 cm (10.5-inch) tart pan. Carefully transfer the dough into the pan and press it into the edges. Prick the base of the dough with a fork to prevent bubbling during baking.
Spread the prepared creamy onion mixture evenly over the pastry crust. Next, cut the Caciocavallo Silano cheese into small cubes (150g) and scatter them over the top of the creamy filling.
Top the cheese with the caramelized Tropea onions you set aside earlier, spreading them evenly across the tart.
Step 5: Bake the Tart
Place the tart in the preheated oven and bake for 40 minutes (or 30 minutes in a fan-assisted oven), or until the crust is golden brown and the filling is bubbling.
Once baked, remove the tart from the oven and let it cool slightly before serving.
Step 6: Serve and Enjoy
Cut the tart into wedges and serve warm. The rich, savory flavors of Tropea onions combined with the creamy, melty Silano cheese create a perfect harmony in every bite. Enjoy this decadent dish with a fresh salad or a glass of crisp white wine for the ultimate Italian meal experience.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 15g |
| Carbohydrates | 38g |
| Fat | 24g |
| Saturated Fat | 12g |
| Fiber | 3g |
| Sugar | 5g |
| Sodium | 380mg |
Tips for Success
- Dough Resting: Allowing the dough to rest in the fridge ensures a flaky, tender crust. Don’t skip this step!
- Caramelize the Onions Slowly: Tropea onions are naturally sweet, but to bring out their full flavor, caramelize them slowly. This step is crucial for developing the deep, rich sweetness that makes this tart so special.
- Silano Cheese: If you can’t find Caciocavallo Silano, you can substitute it with another semi-soft cheese, such as Provolone or Fontina, for a similar texture and taste.
This Savory Tropea Onion and Silano Cheese Tart is a true crowd-pleaser that’s sure to impress at your next gathering. Enjoy the balance of sweetness from the caramelized onions and the richness of the cheese in every bite. Bon appétit!
