Wednesday, May 4, 2011
2 sticks unsalted butter cubes,very cold
1 tsp. salt
2-1/2 c. flour
1/4 -1/2 c. ice-cold water
In a food processor,mix together the salt and flour.Add the butter and process until it resembles coarse meal. Slowly add the water until the dough comes together.Divide the dough in two,and wrap in plastic and refrigerate at least 30 minutes.Roll out one crust on a lightly floured surface and fit into your tart pan(or shallow pie plate).Freeze the other crust for later use.Prick the crust with a fork,and freeze for 30 minutes.Cover with foil and fill with either dried beans or pie weights.Bake at 375 degrees for 15 minutes.Remove the beans and foil ,and bake for another 10 minutes.Set aside while making the filling.
2 yellow squash
2 leeks(chopped and cleaned)
salt & pepper(about 1/2 tsp. of each)
1/2 -3/4 c. gruyere cheese,grated
1/4 c. cream
1 egg + 1 egg yolk
Slice the zucchini & squash into thin slices.In a saute pan,melt 2 tbsp. butter and add the leeks,zucchini & squash.Cook until golden,but do not let it get mushy.Pour the mixture into the tart crust and spread out evenly.
In a bowl,combine the egg,yolk and salt & pepper.Pour over the mixture.Sprinkle with the gruyere.Cover loosely with foil and bake for 30-40 minutes until set.If not brown and golden on top,remove the foil and bake another 4-5 minutes.Let cool slightly,slice and serve.
*** This crust can be made ahead and kept refrigerated for 2 days or frozen for 3 months.
*** A mandoline is a great slicing tool that helps you get very thin slices for vegetable dishes.Just be careful!It is super sharp!
***Leeks are grown in sand,so make sure you rinse your leeks well.I like to chop them,then place them in a bowl filled with water,swish them around to release any grit...then rinse once more.