RECIPE: REC: Onion, Apple, and Gruyere Tart

RECIPE:
M

meryl

Well-known member
This sounds so good. Anyone want to volunteer to make this for me? I'm pastry-challenged - lousy at rolling out/shaping dough.

ONION, APPLE, AND GRUYERE TART

INGREDIENTS:

1 tbsp (15 mL) butter

1 onion, chopped

2 tart cooking apples (unpeeled), grated

4 eggs

1 cup (250 mL) 18% cream

2 tbsp (25 mL) chopped fresh parsley

1 tbsp (15 mL) chopped fresh chives

2 tsp (10 mL) chopped fresh rosemary

1 tsp (5 mL) Dijon mustard

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) pepper

1 cup (250 mL) shredded Gruyere cheese

Pastry:

1-1/2 cups (375 mL) all-purpose flour

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) dry mustard

1/2 cup (125 mL) cold butter, cubed

1 egg yolk

1 tsp (5 mL) white vinegar

DIRECTIONS:

Pastry:

In large bowl, combine flour, salt and mustard. Using pastry blender or two knives, cut in butter until coarse crumbs form. In liquid measure and using fork, beat yolk with vinegar until frothy; pour in enough ice water to make 1/3 cup (75 mL). Drizzle over flour mixture, stirring briskly with fork until dough holds together. Press into disc and wrap in plastic wrap; refrigerate for about 30 minutes or until firm. (Make ahead: Refrigerate for up to 3 days; let stand at room temperature for 15 minutes before rolling out.)

On lightly floured surface, roll out pastry to fit over bottom and all the way up sides of an 8-inch (2 L) springform pan. Refrigerate for 30 minutes or until firm. Line pastry with foil; fill evenly with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 20 minutes. Remove foil and weights; bake for 10 minutes or until light golden. Let cool on rack.

Meanwhile, in skillet, melt butter over medium heat; cook onion for about 5 minutes or until softened. Increase heat to medium high, add apples; cook for 2 minutes. Set aside.

In bowl, whisk together eggs, cream, parsley, chives, rosemary, Dijon mustard, salt and pepper. Sprinkle half the cheese evenly over pie shell. Spread apple mixture over top. Gently pour egg mixture over top; sprinkle with remaining cheese.

Bake in bottom third of 375°F (190°C) oven for about 30 minutes or until golden and knife inserted in centre comes out clean.

Servings: 4 main course or 6 appetizer servings

Canadian Living Test Kitchen

 
I volunteer. I've now learned to press even the 'good' pastries into the pan. I have some made &

of course there is no mustard in it, so maybe I'll spread it on before the filling. Or maybe I'll try marbling it through when I pat it out. Or maybe I'll not add it.

We agree that the effort it takes to roll it out (I hate it too) is just not worth it in a final product that disappears so quickly anyway. I find now that with this attitude, I make more pies.

Anyway, good for Friday night. And lovely while the herbs are still fresh in the garden.

 
Great to know, Marg. I'd be working with a lot more pastry, if I could just press it into the pan.

So many recipes emphazise the rolling out method, saying the crust won't be thin enough if you just press it in, etc. Anyway, I'm going to try it the easy way. Thanks.
If you make this tart, let me know how it turns out!

 
Ah, another typo - that should be *Meryl!* Yes, I missed the discussion. How can I find it?

 
Meryl, here are the results of the pat in the pan pastry, with recipes, re-posted

Saturday I made the No-Fear Pie Crust (below) ….it was easy to make, however, I found myself liking the butter crust (also below) better because with it I just put in the food processor and GO. With this crust you dirty 2 bowls before you can pat in the pan

I made an Apple Praline Pie for this crust. It was delicious. The crust tasted many times similar to shortbread, which is not a bad thing!

I definitely will make it again because it was easy and I had a pie made within a short time.

While making these pies, I realized the Beaumont pastry I’d made 2 years ago (below) I didn’t put in the refrigerator; I literally made it and patted it in my pan and had a pie the same day too. I didn’t roll it out because it was very flaky and falling apart. AS I said before, even with all this handling of the dough, it was still so flaky and tender.

This time I made it in the food processor again, a lot quicker and less clean up than the no fear pie crust. However, this time I did put in the refrigerator until 2 days later. This time I rolled it out and ended up wishing I’d done it wrong like I did 2 years ago. It still melts in your mouth either way. But this time it seemed a little crumblier and dryer following the directions exactly. I definitely will make this butter crust again, however, next I will blend it in the food processor and pat it directly into my pie pan and GO.

Both crusts are delicious. The no-fear, is a little more ‘substantial’ and tastes similar to shortbread. It is flaky and tender, but not as much as the butter crust. At this point I don’t know for sure if it was because of the kind of pie I made in it, the Apple Praline pie.

The Beaumont butter crust is still extremely flaky, even as you’re rolling it out. This time I made a Double Chocolate pie with it. The crust has never tasted anything like shortbread. It’s always very tender, very flaky and seems to melt in your mouth.

Having 2 good pie pastries to depend on is a good thing!

No-Fear Pie Crust

(Pat-in-the-pan pie crust)

1-1/4 c all purpose flour
2 tablespoons sugar
1/4 teaspoon table salt
8 tablespoons unsalted butter (1 stick) softened but still cool
2 oz cream cheese (softened but still cool)


1. Lightly coat 9-inch Pyrex pie plate with cooking spray. Whisk flour, sugar, and salt together in bowl.
2. With electric mixer at medium-high speed, beat butter and cream cheese in large bowl, stopping once or twice to scrape down beater and sides of bowl, until completely homogenous, about 2 minutes. Add flour mixture and combine on medium-low until mixture resembles coarse cornmeal, about 20 seconds. Scrape down sides of bowl. Increase mixer speed to medium-high and beat until dough begins to form large clumps, about 30 seconds. Reserve 3 tablespoons of dough. Turn remaining dough onto lightly floured surface, gather into ball, and flatten into 6-inch disk. Transfer disk to greased pie plate.
3. Press dough evenly over bottom of pie plate toward sides, using heel of your hand. Hold plate up to light to ensure that dough is evenly distributed (see photo 1 at left). With your fingertips, continue to work dough over bottom of plate and up sides until evenly distributed.
4. On floured surface, roll reserved dough into 12-inch rope. Divide into three pieces, roll each piece into 8-inch rope, and form fluted edge (photos 2 through 4). Wrap in plastic and refrigerate at least 1 hour.
5. Adjust oven rack to middle position and heat oven to 325 degrees. Lightly prick bottom of crust with fork. Bake until golden brown, 35 to 40 minutes. Cool on wire rack. (If large bubbles form, wait until crust is fully baked, then gently press on bubbles with kitchen towel. Bubbles will settle as crust cools.)





This is Beaumont Inn's Pastry Chef ,
Cathy Nichols, version of our regional
classic pie.

Crust

2 1/2 Flour, all purpose
1 tsp Sugar
1 cup Butter, cut up
1/4 + cup Ice water

Mix all except water in food processor until crumbly.

Slowly add ice water until mixture just holds together.

Wrap in a flat circle in plastic wrap; Chill overnight.

Form into pie pan.

 
I use one of my regular pates. Just flour and butter 1:1 plus 2 T. water per cup and a bit of salt.

Key for me, chill the pastry in the pan, all pressed out, for at least a couple of hours before filling.

 
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