pan to form a rim.
6. Cut off the excess pastry by rolling the pin across the top of the pan. Remove the cutoff pastry from the outer edge of the pan.
7. Lift the rim of dough (see step 5) up at a 45-degree angle and press between the thumb and forefinger to make a raised rim. Note that without a rim, you will have a shallower tart shell that may not hold all the custard in your recipe. To decorate the rim, see “Making a Decorative Rim” ( page 68 ).
ONION TART
[TARTE À L’ OIGNON]
This simple onion tart, a member of the quiche family, reminds me of many wonderful meals I have had at inexpensive restaurants in rural France.
In the traditional recipe, the onions are cooked slowly until soft and then mixed with a thick béchamel sauce into which several eggs have been beaten. The finished tart makes a hearty first course.
My recipe is made with the light custard mixture I use for most of my quiches, to make it less filling and easier to fit into a contemporary dinner menu.
SERVES 6 TO 8
Tart Pastry ( page 213 )
1 tablespoon butter
3 onions, halved and thinly sliced
2 eggs plus
1 egg yolk
1½ cups milk
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
2 pinches of freshly grated nutmeg
1. Preheat the oven to 475°F with the rack set in the middle position.
2. Line a 9½- or 10-inch tart pan with removable bottom with the pastry (see “How to Line a Tart Pan,” page 65 ).
3. Prick the pastry (see Note, page 64 ) and line the pastry with aluminum foil and weight with 1 pound dried beans, rice, or aluminum pie weights. Bake until the edges of the pastry begin to color, 20 minutes. Remove the pan from the oven, but leave the oven on. Remove the foil and beans from the pan.
4. Meanwhile, in a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the onions and cover with a tight-fitting lid. Gently steam the onions in their own moisture until soft, uncovering to stir occasionally, about 20 minutes. Lower the heat, if necessary, to keep the onions from browning.
5. In a bowl, beat the eggs and yolk lightly. Blend in the milk, salt, pepper, and nutmeg.
6. Spread the cooked onions evenly over the bottom of the tart shell. Pour the custard into the pan to within ⅛ inch of the top of the crust. Holding the tart pan by the outer rim (so you do not dislodge the bottom), place the pan on the middle rack of the oven.
7. Bake until the custard puff s, about 20 minutes.
8. Unmold as soon as possible (see “Unmolding a Tart or Quiche,” page 218 ). Allow to cool for at least 10 minutes before cutting into wedges and serving. The tart is delicious served at any temperature. (The onion tart can be made in advance. It will keep well in the refrigerator for several days. Reheat in a 350°F oven for 10 to 15 minutes before serving.)
CURRIED CRAB QUICHE
[QUICHE AU CRABE À L’ORIENTALE]
While planning a series of classes on the French island of Martinique in the Caribbean, I was inspired to take the classic quiche of the island’s motherland and combine it with the wonderful local seafood. Although I originally made this with langouste (rock lobster), which is plentiful in the Caribbean, I ultimately substituted crab, which is far more easily available elsewhere. Shrimp, scallops, lobster, or mussels can also be used with excellent results (see Note).
The custard for the quiche is delicately flavored with curry powder, Cognac, and Madeira and is made with milk instead of cream. The tart shell is made with puff pastry, which bakes quickly and doesn’t need prebaking. Feel free, however, to use pâte brisée (Tart Pastry, page 213 ).
SERVES 6 TO 8
½ recipe Rough Puff Pastry ( page 230 ), or 1 pound store-bought puff pastry, or Tart Pastry ( page 213 )
2 eggs plus
1 egg yolk
1½ cups milk
2 tablespoons Madeira
2 tablespoons Cognac
½ teaspoon curry powder
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
¾ pound crabmeat (pasteurized or canned), picked over to remove any shell or cartilage
1.
6. Cut off the excess pastry by rolling the pin across the top of the pan. Remove the cutoff pastry from the outer edge of the pan.
7. Lift the rim of dough (see step 5) up at a 45-degree angle and press between the thumb and forefinger to make a raised rim. Note that without a rim, you will have a shallower tart shell that may not hold all the custard in your recipe. To decorate the rim, see “Making a Decorative Rim” ( page 68 ).
ONION TART
[TARTE À L’ OIGNON]
This simple onion tart, a member of the quiche family, reminds me of many wonderful meals I have had at inexpensive restaurants in rural France.
In the traditional recipe, the onions are cooked slowly until soft and then mixed with a thick béchamel sauce into which several eggs have been beaten. The finished tart makes a hearty first course.
My recipe is made with the light custard mixture I use for most of my quiches, to make it less filling and easier to fit into a contemporary dinner menu.
SERVES 6 TO 8
Tart Pastry ( page 213 )
1 tablespoon butter
3 onions, halved and thinly sliced
2 eggs plus
1 egg yolk
1½ cups milk
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
2 pinches of freshly grated nutmeg
1. Preheat the oven to 475°F with the rack set in the middle position.
2. Line a 9½- or 10-inch tart pan with removable bottom with the pastry (see “How to Line a Tart Pan,” page 65 ).
3. Prick the pastry (see Note, page 64 ) and line the pastry with aluminum foil and weight with 1 pound dried beans, rice, or aluminum pie weights. Bake until the edges of the pastry begin to color, 20 minutes. Remove the pan from the oven, but leave the oven on. Remove the foil and beans from the pan.
4. Meanwhile, in a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the onions and cover with a tight-fitting lid. Gently steam the onions in their own moisture until soft, uncovering to stir occasionally, about 20 minutes. Lower the heat, if necessary, to keep the onions from browning.
5. In a bowl, beat the eggs and yolk lightly. Blend in the milk, salt, pepper, and nutmeg.
6. Spread the cooked onions evenly over the bottom of the tart shell. Pour the custard into the pan to within ⅛ inch of the top of the crust. Holding the tart pan by the outer rim (so you do not dislodge the bottom), place the pan on the middle rack of the oven.
7. Bake until the custard puff s, about 20 minutes.
8. Unmold as soon as possible (see “Unmolding a Tart or Quiche,” page 218 ). Allow to cool for at least 10 minutes before cutting into wedges and serving. The tart is delicious served at any temperature. (The onion tart can be made in advance. It will keep well in the refrigerator for several days. Reheat in a 350°F oven for 10 to 15 minutes before serving.)
CURRIED CRAB QUICHE
[QUICHE AU CRABE À L’ORIENTALE]
While planning a series of classes on the French island of Martinique in the Caribbean, I was inspired to take the classic quiche of the island’s motherland and combine it with the wonderful local seafood. Although I originally made this with langouste (rock lobster), which is plentiful in the Caribbean, I ultimately substituted crab, which is far more easily available elsewhere. Shrimp, scallops, lobster, or mussels can also be used with excellent results (see Note).
The custard for the quiche is delicately flavored with curry powder, Cognac, and Madeira and is made with milk instead of cream. The tart shell is made with puff pastry, which bakes quickly and doesn’t need prebaking. Feel free, however, to use pâte brisée (Tart Pastry, page 213 ).
SERVES 6 TO 8
½ recipe Rough Puff Pastry ( page 230 ), or 1 pound store-bought puff pastry, or Tart Pastry ( page 213 )
2 eggs plus
1 egg yolk
1½ cups milk
2 tablespoons Madeira
2 tablespoons Cognac
½ teaspoon curry powder
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
¾ pound crabmeat (pasteurized or canned), picked over to remove any shell or cartilage
1.
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