take it for a test drive
perfecting the "done before they arrive" party- a work in progressFrench fare. While it all looks so easy, tarts can be (pardon my French) a bit of a bitch to make. Most of you know I am not the best of bakers. On my mom’s recent visit she was shocked at the state of my petite fudge cakes. These diminutive desserts were riddled with caverns and caves. And if you know anything about my mom she isn’t shy about sharing her opinion. I did point out that the large divot on top formed a perfect pocket for the tiny scoop of ice cream and that the air pockets were indiscernible once filled with the warm dulce de leche. After the first bite her outer critic was sidetracked.
This weekend we are having dear friends over for a tête-à-tête. They are breezing into town just before I depart. What could be more picturesque then a chilled asparagus soup and flaky onion tart? One snag this savory pie has a crust that needs to be baked before it is filled. Does anyone else hear their mother’s voice in their head when faced with a domestic challenge?? Time to test drive this tart.
Preheat oven to 400 degrees. Very lightly butter a 9 inch square tart pan with removable bottom.
Unfold puff pastry and roll out on a lightly floured surface into a 1/8 inch square.
Fit the pastry into the tart pan taking care to fit the corners into the pan. With the rolling pin roll off the excess pastry.
Pierce the bottom and sides of the pastry with a fork. Cover with plastic wrap and freeze while preparing the filling.
Coarsely chop the bacon.
Cook the bacon in a large skillet over medium heat, stirring often until crisp about 8 minutes. Transfer with a slotted spoon to paper towel lined plate.
Add the onions to the bacon fat and sauté over medium heat until translucent, about 5 minutes. Lower heat to medium-low and sauté until golden brown about 15 minutes. Transfer onions to a bowl to cool.
Stir in the cooked bacon.
Whisk together the eggs, milk, salt, pepper and nutmeg in another bowl.
Meanwhile take the pasty out of the freezer, remove the plastic wrap and line with foil, taking car to push the foil into the corners. Fill with pastry weights, make sure that some of the weights are in the corners.
Bake until the edges are slightly browned and the pastry is set. Lift off the foil and weights. Pierce the pastry again and return to the oven until the pastry is beginning to brown, about 5 minutes.
Coarsely grate Gruyere.
Take the pastry out of the oven. Sprinkle with cheese.
Top with the onion/bacon mixture.
Carefully pour in the custard. Return to the oven and bake until the filling is puffed and golden, about 30 minutes. Remove from the oven and cool for 5 minutes. Remove the sides of the pan.
Cut into eight wedges. Serve warm or at room temperature.