Cheddar And Spring Onion Tart Recipes

Steps:

• Prepare dough by pulsing flour, 1 egg, 1 egg yolk and salt in a food processor. Add butter, piece by piece, pulsing until all is incorporated. Add water and pulse only until dough forms a ball. Remove; cover with plastic wrap and refrigerate at least 2 hours. Remove dough from refrigerator 30 minutes before assembling tarts.
• Meanwhile, prepare filling by cooking onions in butter in 2 large skillets until tender and translucent. Cool in a medium bowl. Beat 4 eggs, 2 egg yolks and cream together. Stir into onions; add cheese, bacon, chives and salt and pepper to taste.
• Preheat oven to 350 degrees F. Divide dough in half. Roll each portion to fit in 10-inch tart pan with removable rim. Trim dough to fit rim height and prick bottom of dough with fork. Bake crust 7 minutes or just until it begins to turn golden brown. Remove from oven, add filling and bake 15 to 20 minutes more until egg mixture is set. Let cool 5 minutes before removing rim from tart pans. Cut into wedges.
• Note: The chef serves this tart with salad of baby spinach, red and yellow teardrop tomatoes, sliced Hass avocado, toasted pecans and apple cider vinaigrette.
• Recipe by Chefs Frank Randazzo and Andrea Curto-Randazzo

Steps:

• Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
• In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
• In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
• Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
• Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
• Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.

Steps:

• Make the pastry shell: In a large chilled bowl combine the flour, salt, chilled butter, and the lard or vegetable shortening. Blend together until the mixture resembles coarse meal.
• Pour 3 tablespoons of ice water over the mixture. Toss together lightly and gather the dough into a ball. Add more water until dough holds together. Wrap in plastic and refrigerate at least 1 hour before using.
• Preheat the oven to 400 degrees.
• On a lightly floured surface, roll the dough into a 14-inch round, about 1/8-inch thick. Place the dough in a 9-inch tart pan. Gently press it into the bottom and around the sides of the pan, being careful not to stretch the dough. Trim off the excess dough by rolling the pin over the rim of the pan.
• Line the inside of the tart shell with aluminum foil and fill with beans or pie weights. Blind bake in the middle shelf of the oven for 10 minutes. Remove foil, prick the dough all over with a fork and return to the oven for an additional 10 minutes, or until the shell begins to brown.
• Make the filling: Preheat the oven to 350 degrees. In a heavy 6 to 8-inch skillet, heat the oil over moderate heat until haze forms above it. Add the onions and cook for about 5 minutes, stirring frequently, until they are soft and transparent but not brown. Stir in the paprika and set aside off the heat.
• In a bowl toss together the Gruyere and Emmentaler cheese until thoroughly combined. Spread half the cheese evenly in the baked pastry shell and scatter the onions over it. Cover with the remaining cheese.
• Beat the eggs cream, milk, salt, and nutmeg together with a wire whisk and pour the mixture slowly and evenly over the cheese.
• Bake in the upper third of the oven for 10 minutes. Increase the heat to 425 degrees and bake for an additional 15 minutes, or until the filling has puffed and browned and a knife inserted in the center comes out clean. Remove pan from the oven and remove the tart from the pan.
• Serve hot or at room temperature as a first or main course.

Steps:

• Put the flour, butter and salt into the bowl of a food processor, then pulse until the mix looks like fine crumbs. Splash in 4 tbsp cold water, then pulse to a dough. Turn onto a lightly floured surface, shape into a smooth disc, then wrap and chill for at least 10 mins. Heat oven to 200C/fan 180C/gas 6.
• Roll pastry out on a floured surface until large enough to line a 23cm loose-bottomed tart tin. Line the tin with the pastry, leaving any excess pastry overhanging. Line with baking paper, then fill with baking beans. Bake on a baking sheet for 15 mins. Take out the paper and beans, then bake for 10 mins more until pale golden and cooked. Use a serrated knife to trim the pastry level with the tin - resting the knife flat on the edge of the tin will help achieve an even finish.
• While the pastry cooks, soften the onions in the oil over a medium heat for 10 mins until golden. Beat the eggs and cream together, then season to taste. Crumble up the hard cheeses and chop or pull the creamy cheese into small pieces. Scatter the cheese into the pastry case, add the onions, then pour in the egg mix. Turn the oven down to 160C/fan 140C/gas 3 and bake for 40 mins until set and lightly golden.

Steps:

• Heat oven to 200C/180C fan/gas 6. To make the pastry, tip the flour and butter into a food processor, and pulse until the mixture resembles fine breadcrumbs. Add the cheese and pulse to combine. Add 2-3 tbsp cold water and mix to a firm dough.
• Tip the dough out onto a lightly floured surface and knead briefly. Roll out and line a 30 x 20cm rectangular tin (or a 26cm round flan tin) - no need to trim the pastry edges. Chill for 15 mins, then line with baking parchment, fill with baking beans and blind-bake for 10 mins. Remove the parchment and beans, and bake for a further 10 mins until biscuity brown. Trim off excess pastry using a small sharp knife.
• Reduce oven to 180C/160C fan/gas 4. Melt the butter in a frying pan, add the spring onions and gently fry for a couple of mins until softened. Add the peas, season and cook gently, stirring occasionally, for a further 5 mins. Tip into the food processor with the milk and work to a purée.
• Beat the eggs in a large bowl, then beat in the crème fraîche, nutmeg, half the cheese, the pea purée and seasoning. Pour into the pastry case and sprinkle with the remaining cheese. Bake for 25-35 mins until the filling is firm and lightly browned.

Steps:

• Make dough:
• Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
• Drizzle evenly with 8 tablespoons (1/2 cup) ice water and gently stir with a fork (or pulse in processor) until incorporated.
• Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
• Turn out mixture onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute butter. Gather dough together with scraper and press into 2 balls, one slightly bigger than the other, then flatten into disks. Chill each disk, wrapped in plastic wrap, until firm, at least 1 hour.
• Make filling and glaze while dough chills:
• Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool.
• Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool.
• Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese.
• Whisk remaining egg in a small bowl and reserve for egg glaze.
• Assemble and bake pie:
• Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F.
• Roll out larger piece of dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin and fit into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell.
• Roll out smaller piece of dough into a 12-inch round in same manner, then cover pie with it. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively.
• Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife.
• Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.