There are actually several different things referred to as “lombardy tart”, including a fruit and custard pie and a meat pie. This particular recipe is based on a tart from Libre per Cuoco. We experimented with some different “fresh cheese” options, including ricotta, but concluded that the mozzarella was the tastiest.
Ingredients
- Onions 1 medium / 8 oz
- Butter 2 tbsp
- Eggs 6 eggs
- Mozzarella 2 cups (8 oz)
- Pie Crusts 1
- salt 1 tsp
- turmeric 1 tsp
- ginger 1/2 tsp
Steps
- Preheat oven 350F
- dice onions
- chop mozzarella into cubes
- melt butter in saucepan
- bloom ginger and turmeric in melted butter
- sautee onions in butter with spices then let cool
- spread pie crusts in pie pans
- lay out cheese pieces in bottom of pie crusts
- spread onions on top of cheese
- whisk salt into the eggs
- pour whisked eggs over onions
- bake for 1 hour at 350