A Great Savory Tart Shell (from Smitten Kitchen)
Adapted from Le Pain Quotidien
This doesn’t need par-baking to keep from getting soggy and barely shrinks in the oven. Sold!
1 and 2/3 c. flour
2 tbsp + 1/2+ tsp corn starch
1/3 tsp salt
8 tbsp butter (1 stick)
1.5 eggs (ummm yeah)
In a food processor, combine all ingredients
On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate or tart pan and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes. Proceed with a filling of your choice, no parbaking required.
Filling:
2 tablespoons (1/4 stick) butter
4 large leeks (white and pale green parts only), coarsely chopped
1 teaspoon dried thyme
1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 1/2 cups whipping cream (I used whole milk)
4 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg
Melt butter over medium-low heat, add leeks, thyme, salt and pepper. Cover; cook until tender (10 min)
Add chard; saute until wilted, about 2 minutes. Remove from heat; cool.
Position rack in bottom third of oven; preheat to 425°F.
Whisk cream, eggs, nutmeg in bowl.
Mix in cooled leek mixture. Pour filling into crust.
Bake tart 15 minutes at 425.
Reduce heat to 350°F and bake until filling is puffed and just set in center, about 30 minutes longer or as much as 45 min.
Transfer to rack; cool 10 minutes.
Filling:
2 tablespoons (1/4 stick) butter
4 large leeks (white and pale green parts only), coarsely chopped
1 teaspoon dried thyme
1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 1/2 cups whipping cream (I used whole milk)
4 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg
Melt butter over medium-low heat, add leeks, thyme, salt and pepper. Cover; cook until tender (10 min)
Add chard; saute until wilted, about 2 minutes. Remove from heat; cool.
Position rack in bottom third of oven; preheat to 425°F.
Whisk cream, eggs, nutmeg in bowl.
Mix in cooled leek mixture. Pour filling into crust.
Bake tart 15 minutes at 425.
Reduce heat to 350°F and bake until filling is puffed and just set in center, about 30 minutes longer or as much as 45 min.
Transfer to rack; cool 10 minutes.
