by starting in december
Sagegreen's Testing Notes:
Expand Collapsestarting in december's Notes:
Expand1-1/4 cup all purpose flour Ask a question about this ingredient
1/2 teaspoon Kosher salt Ask a question about this ingredient
8 tablespoons unsalted butter, cold Ask a question about this ingredient
3 ounces Gruyere, grated Ask a question about this ingredient
1/4 cup sour cream Ask a question about this ingredient
2 teaspoons fresh lemon juice Ask a question about this ingredient
1/4 cup ice water Ask a question about this ingredient
1 egg yolk, for egg wash Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
1 large fennel bulb, core and tops removed, thinly sliced Ask a question about this ingredient
large yellow onion, thinly sliced Ask a question about this ingredient
1 teaspoon fresh thyme leaves removed from the stem Ask a question about this ingredient
1 teaspoon brandy Ask a question about this ingredient
2 teaspoons dry sherry Ask a question about this ingredient
2 teaspoons dry white wine Ask a question about this ingredient
1 teaspoon Pernod Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
To make the crust dough, add the flour and salt to the bowl of a food processor. Pulse about 3 times to combine. Add the cubed butter and grated cheese to the bowl and pulse until the size of the butter resembles small peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture in the bowl of the food processor. Pulse several times until the dough starts to hold together when pinched between your fingers. The dough may seem dry.
Ask a question about this stepLightly sprinkle flour on the counter and dump out the dough. Using a bench scraper, push the dough into a 12- by 4-inch rectangle. Using the palm of your hand, push the dough away from yourself. Once you have pushed out all of the dough, repeat the process. After the second round of pushing out, use the bench scraper to form a 4-inch thick round. Cover the dough in plastic wrap and chill in the refrigerator for about an hour.
Ask a question about this stepIn a very large sauté pan (12-inches) melt the butter over medium-low heat. Add the fennel, stir to coat with the melted butter and sauté for 10 minutes. Add the onions and thyme and sautè for 25 minutes to an hour, until the onions and fennel are very tender and caramelized. Pour in the brandy, sherry and wine and deglaze the pan by scraping the brown bits off the bottom. When the fennel and onions are fully cooked, add the Pernod and season with salt and pepper, to taste.
Ask a question about this stepPreheat the oven to 350 degrees. Roll out the dough on a piece of floured parchment paper until it is about 12-inches in diameter. Put the parchment and dough onto a baking sheet. Chill the dough in the refrigerator for about 15-20 minutes.
Ask a question about this stepTake the dough out from the refrigerator. Mound the fennel-onion mixture in the middle of the dough, leaving a 2-1/2-inch border. Break off some of the fennel fronds and sprinkle over the top of the filling. Fold up the outer 2-inches of the dough over the filling, leaving 1/2-inch inside the fold free of filling. Brush the dough with the beaten egg yolk and sprinkle with salt and pepper. Bake for 50-55 minutes until the crust is deep golden brown and the middle of the filling is hot to the touch and lightly browned. Cool the tart on a rack for 10 minutes. Carefully remove the parchment and let the tart continue to cool on the rack for at least another 30 minutes. Serve warm or at room temperature.
Ask a question about this stepThrilled to hear the tart worked well for another tester. I tried it several times on my own, but you're the first other cook to try it. It was difficult not to to add gruyere to the filling as well as the crust, but I think restraint worked this time. Thanks for your kind words and feedback.
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
I just made this earlier this week. I did cheat though and used a pre-made pie crust that I doctored with Gruyere. It was wonderful, the amounts of booze are perfect and do not overwhelm the ingredients. I'd argue it was even better the next day. Adding it in to the rotation! Thanks for sharing.