by ChezSuzanne
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ChezSuzanne's Notes:
Expand4 ounces unsalted butter, very cold Ask a question about this ingredient
6.5 ounces all-purpose flour Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1/8 teaspoon baking powder Ask a question about this ingredient
2 1/2 tablespoons ice water Ask a question about this ingredient
1 1/2 teaspoon apple cider vinegar Ask a question about this ingredient
Preheat the oven to 375 with a baking stone. Mix dry ingredients in a food processor to evenly distribute the baking powder and salt in the flour.
Ask a question about this stepAdd the butter and pulse until the mixture resembles small peas. Add water and vinegar and pulse only a few times until it looks like very coarse cornmeal.
Ask a question about this stepCheck the dough by pinching it. If it holds together when pinched, you're done. The dough should not be starting to pull together into a ball in the bowl. This is a sign you've mixed it too much.
Ask a question about this stepWrap the dough in wax paper and chill in the refrigerator for at least an hour.
Ask a question about this stepRemove from the refrigerator and roll out. Fill your tart pans, dock with a fork and chill for another minimum 30 minutes.
Ask a question about this stepFill with pie weights and bake at 375F for 15-20 minutes or until lightly browned. See aside to cool.
Ask a question about this step1 tablespoon olive oil Ask a question about this ingredient
2 yellow onions, sliced Ask a question about this ingredient
1/4 teaspoon fennel seed Ask a question about this ingredient
2-3 pieces bacon, cut into lardons Ask a question about this ingredient
1 cup grated gruyere cheese Ask a question about this ingredient
1 tablespoon grated parmesan cheese Ask a question about this ingredient
8 brussels sprouts Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
1/2 cup whole milk Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1/8 teaspoon nutmeg (or more to sprinkle on top) Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1/8 teaspoon fresh ground pepper Ask a question about this ingredient
Saute onions and fennel seed in olive oil until the onions are a deep golden brown. Set aside. Saute bacon until crisp. Set aside. Slice the brussels sprouts in thin slices. Set aside.
Ask a question about this stepWhisk eggs and milks together in a medium bowl. Add salt and pepper.
Ask a question about this stepWhen the tart shells come out of the oven, increase the oven temperature to 450F.
Ask a question about this stepAssemble the tarts. Lay the onions and fennel seed in the bottom topped with the bacon. Arrange the brussels sprouts on the top in a pattern. Pour the egg/milk mixture over the filling. Bake at 450F for 10 minutes and reduce the heat to 350F for 5 minutes. Spread a little grated cheese on top in the middle of each tart and bake another 10 minutes at 350F.
Ask a question about this stepRemove from oven and let sit for at least 10 minutes before cutting.
Ask a question about this step
Rick Field is the founder of the pickle company Rick's Picks.
