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Tart Shell

Mexican.Chef's picture
Ingredients
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Salt 1 Pinch
  Unsalted butter 1 1⁄4 Cup (20 tbs)
  Egg yolks 3
  Ice water 1⁄4 Cup (4 tbs)
  Vegetable oil 2 Teaspoon
  Red onion 1 Medium, julienned
  Balsamic vinegar 1 Teaspoon
  Ramps/Scallions 1 1⁄2 Pound
  Egg yolks 1 Cup (16 tbs) (Of About 12)
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Ground nutmeg 1 Pinch
  Grated mild cheese 1⁄4 Pound (Such As Monterey Jack, Queso Fresco, Farmer Or Goat Cheese)
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

To make the tart shell, combine the flour and salt in the bowl of an electric mixer.
Add the butter and, using the whisk attachment, combine the mixture on a slow speed.
When small chunks the size of rice form, add the yolks and increase the speed.
Strain in the ice water and mix until combined.
Allow the dough to rest in plastic wrap overnight or freeze it for later use.
Bring the dough to room temperature before using.
Preheat the oven to 350°F.
Roll out the dough on a lightly floured surface to a thickness of 1/8 inch and place it in an 8-inch tart or pie pan.
Cover the pie dough with foil and fill the pan with dried beans or rice to keep the dough from bubbling.
Bake for 12 minutes, or until the crust is golden brown and the center is cooked.
Carefully take off the foil and weights.
Let the crust cool at room temperature.
To make the filling, heat the oil in a saute pan, add the onions and vinegar, and saute over medium heat until the onions are browned.
Remove the onions and set aside.
Add the ramps to the pan with a little more oil and salt to keep them green.
Cook until they're tender then set aside to cool.
Raise the oven temperature to 375 °F.
In a mixing bowl, combine the ramps and onions.
In another bowl, whisk the egg yolks, cream and nutmeg.
To assemble, sprinkle the cheese on the bottom of the tart shell and add the onion mixture.
Pour in the egg mixture, making sure not to fill the shell completely.
Season with salt and pepper.
Cover the tart with foil and bake until the eggs are firm, 35 to 40 minutes.
Remove the foil during the last 2 minutes so that the tart will lightly brown.
Allow the tart to cool slightly before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Method: 
Baked
Ingredient: 
Egg

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