Servings | Prep Time |
6people | 25minutes |
Cook Time |
40minutes |
|
|
Adapted from Bon Appetit’s Caramelized Garlic, Spinach, and Cheddar Tart, February 2015
In the presentation above, I used Smitten Kitchen’s recipe for homemade pie shell (2/19/10):
A Great Savory Tart Shell
Adapted from Le Pain Quotidien
This doesn’t need par-baking to keep from getting soggy and barely shrinks in the oven. Sold!
1 1/4 cups flour
1 tablespoon plus 2 teaspoons cornstarch
1/4 teaspoon salt
6 tablespoons butter, diced
1 egg
In a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg and mix with a fork until a dough forms. If this does not happen easily, toss it out onto a counter and knead it together. This dough is rather tough but with a little elbow grease, it does come together nicely. (Dough can also be made in a food processor, or as the original recipe suggests, in a stand mixer, though I have not tested in in the latter.)
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.