SwoonMySpoon's Testing Notes:
Expand CollapseDeborahB's Notes:
1 1/4 cup all purpose flour Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/2 teaspoon sugar Ask a question about this ingredient
1/4 pound cold unsalted butter (1 stick) Ask a question about this ingredient
Mix together the flour, salt and sugar in a food processor.
Ask a question about this stepDice the butter into 1/2 inch cubes.
Ask a question about this stepAdd to the processor and pulce 5 times (1 1/2 seconds each pulse) until the mixture has pea-sized globules of butter still visible in the flour.
Ask a question about this stepAdd the cold water while quickly pulsing the flour mixture to evenly distribute the water through the butter-flour mix (do not overmix).
Ask a question about this stepDump out the mixture onto plastic wrap. Bring together into a ball inside the plastic wrap and then flatten into a disc.
Ask a question about this stepRefrigerate for at least 30 minutes and up to 24 hours. Roll out or freeze dough for up to 1 month.
Ask a question about this step1 Pie Dough Disc (from recipe) Ask a question about this ingredient
1 Head of Garlic Ask a question about this ingredient
1 anchovy fillet Ask a question about this ingredient
1 tablespoon Olive Oil Ask a question about this ingredient
1 Large Onion Ask a question about this ingredient
Salt and Pepper to Taste Ask a question about this ingredient
2 ounces Goat Cheese, crumbled Ask a question about this ingredient
1/4 cup grated parmesan cheese Ask a question about this ingredient
1/4 cup toasted walnuts, chopped Ask a question about this ingredient
1 beaten egg white Ask a question about this ingredient
1/2 teaspoon Herbs de Provence Ask a question about this ingredient
Preheat the oven to 425 degrees.
Ask a question about this stepCut the top of the head of garlic. Wrap the garlic in foil and roast for about 45 minutes until the garlic cloves are soft. Mash the softened garlic together with anchovy into a paste and set aside.
Ask a question about this stepHeat olive oil in saute pan. Slice onion and place in the pan. Saute for 20-25 minutes until onion is browned and carmelized. Season with salt and pepper.
Ask a question about this stepRoll out the pie dough into an 11 inch round. Place on parchment paper on a baking tray.
Ask a question about this stepSmear the garlic/anchovy paste onto the bottom of the pie dough, leaving a 2 inch border. Load the onions, goat cheese and parmesan cheese into the middle and sprinkle the top with walnuts.
Ask a question about this stepFold the outside 2 inch edge of the pastry over the center in an overlapping fashion (think rustic tart). Brush the folded edge with egg white and sprinkle with Herbs de Provence.
Ask a question about this stepBake the tart at 425 F degrees for 10 minutes, then turn down to 375 degrees F and bake for another 20-25 minutes until the crust is golden. Serve warm.
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Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
Interesting that you put sugar in the crust for a savory tart.