Ok. Now for recipe number two in the French Style Supper series: the tart, or quiche. First of all, for this recipe, you will need a free-bottom tart pan. Second of all, don’t do what I did; make sure the crust is thin enough – especially down in those corners! – otherwise your tart will be heavy and the crust won’t be crisp.
Alright, crust comes first. For my crust, I used Julia Child’s Pâte Brisée recipe, which can be found here. HOWEVER, PLEASE don’t use vegetable shortening! Use lard – it’s real, and it’s good for you. Anyway, that’s all from me. Once you have your crust all done and pre-baked, you can start on the
6-8 thick slices of bacon, sliced into small pieces
1 md. red onion, sliced thin
2 md. zucchini, sliced thin
3-4tbsp sour cream
1 cup grated cheese (gruyere or other good melting cheese. I like to mix in some Parm as well.)
Salt and Pepper
Heat the oven to 350°F. Put a skillet over medium heat and throw in the bacon bits. Fry until they are crisp (or to taste). Scoop out the bits with a slotted spoon and set aside. Pour off all but 1-2 tbsp of the bacon fat and put back on medium-low heat. Add the onions and sautee until caramelized. Set aside.
In a small bowl beat the eggs. Whisk in the sour cream. Add about a tsp of salt and grind in some pepper. Mix.
Scatter the bacon and onions over the bottom of your prepared tart shell. Carefully pour in the egg mixture. You can tilt the pan around after to make sure it’s evenly distributed. Arrange your zucchini slices in a pretty manner around the tart. Sprinkle the cheese over the top. Bake 15-17 min, or until filling is set and golden brown, and the crust is golden. Let cool for 15 minutes before serving.
Serve with a small salad and a nice dry white or light red wine.
So there it is. Play with the filling – add whatever you want depending on your mood. Just remember: some things ought to be cooked a bit first. For instance mushrooms should really be sauteed and flavored before being thrown in. Happy baking!