- 1 prepared tart shell, Pate Brisee recipe follows
- 7 eggs
- 1 cup heavy cream
- 2 teaspoons salt
- 1 teaspoon white pepper
- Pinch ground nutmeg
Variation #1 - Lorraine:
- 1 small onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 5 slices bacon, cooked crisp
- 1/2 cup shredded Gruyere
- Variation #2 olives, roasted red pepper and goat cheese
- 1/2 cup pitted kalamata olives, roughly chopped
- 2 store bought roasted red peppers, roughly chopped
- 4 ounces crumbled goat cheese
- Special Equipment: 9 by 2 1/2-inch deep foil pan
Preheat the oven to 350 degrees F.
For the Lorraine tart: put the onion into a small skillet with a tablespoon of olive oil. Place the pan over medium heat and cook until the onion is translucent, about 10 to 15 minutes. Brush the bottom of the prepared tart shell with the Dijon and spread the cooked onion, bacon and Gruyere on top. Pour the custard over the filling and place the pan into the bottom half of the preheated oven. Bake the tart until the filling is slightly puffed and golden, about 40 minutes. Remove from the oven and let cool 10 minutes before serving.
- Pan release spray
- 2 tablespoons cornmeal
- 1 1/4 cups all-purpose flour
- 1/8 teaspoon salt
- 7 tablespoons butter, chilled and cut into bits
- 3 tablespoons ice water
Blend the flour and salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture resembles coarse crumbs. Transfer the mix to a large mixing bowl and add the water 1 tablespoon at a time, stirring constantly with a fork. Transfer the dough to a floured surface and knead just until it forms a ball. Flatten the dough into a disk and wrap in plastic wrap. Refrigerate at least one hour.
On a floured surface, roll the dough out to a 12-inch circle. Carefully lift it into the prepared pan, pressing into the bottom and up the sides. Leave at least a 1-inch overhang, which will be used to crimp the edges. Prick the bottom of the pan all over and place in the freezer for 15 minutes.
Yield: 1 tart shell