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
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
