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Categories:
flour salt unsalted butter lard water butter vegetable oil onions paprika Gruyere cheese eggs light cream milk salt ground nutmeg
Viewed: 42 - Published at: 7 years agoIngredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into 1/4-inch pieces
- 2 tablespoons lard or vegetable shortening, chilled and cut into 1/4-inch pieces
- 3 to 5 tablespoons ice water
- 1 tablespoon butter, softened
- 2 tablespoons vegetable oil
- 1/2 cup finely chopped onions
- 1/8 teaspoon paprika
- 1/4 pound imported Swiss Gruyere cheese, coarsely grated (about 1 cup)
- 1/4 pound imported Swiss Emmentaler cheese, coarsely grated (about 1 cup)
- 2 eggs
- 1/2 cup light cream
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg, preferably freshly grated
Method
- Make the pastry shell: In a large chilled bowl combine the flour, salt, chilled butter, and the lard or vegetable shortening.
- Blend together until the mixture resembles coarse meal.
- Pour 3 tablespoons of ice water over the mixture.
- Toss together lightly and gather the dough into a ball.
- Add more water until dough holds together.
- Wrap in plastic and refrigerate at least 1 hour before using.
- Preheat the oven to 400 degrees.
- On a lightly floured surface, roll the dough into a 14-inch round, about 1/8-inch thick.
- Place the dough in a 9-inch tart pan.
- Gently press it into the bottom and around the sides of the pan, being careful not to stretch the dough.
- Trim off the excess dough by rolling the pin over the rim of the pan.
- Line the inside of the tart shell with aluminum foil and fill with beans or pie weights.
- Blind bake in the middle shelf of the oven for 10 minutes.
- Remove foil, prick the dough all over with a fork and return to the oven for an additional 10 minutes, or until the shell begins to brown.
- Make the filling: Preheat the oven to 350 degrees.
- In a heavy 6 to 8-inch skillet, heat the oil over moderate heat until haze forms above it.
- Add the onions and cook for about 5 minutes, stirring frequently, until they are soft and transparent but not brown.
- Stir in the paprika and set aside off the heat.
- In a bowl toss together the Gruyere and Emmentaler cheese until thoroughly combined.
- Spread half the cheese evenly in the baked pastry shell and scatter the onions over it.
- Cover with the remaining cheese.
- Beat the eggs cream, milk, salt, and nutmeg together with a wire whisk and pour the mixture slowly and evenly over the cheese.
- Bake in the upper third of the oven for 10 minutes.
- Increase the heat to 425 degrees and bake for an additional 15 minutes, or until the filling has puffed and browned and a knife inserted in the center comes out clean.
- Remove pan from the oven and remove the tart from the pan.
- Serve hot or at room temperature as a first or main course.
