Category Archives: crust

Bacon and Broccoli Mini Quiches

Mini quiches are a classic part food. They are quintessentially French and really easy to eat. They can be made ahead and reheated quickly on a cookie sheet at 350 degrees. Though it would be very easy to buy these in the freezer section, when you make them yourself they are truly exceptionally. These were a huge hit with the father to be.

Bacon and Broccoli Mini Quiches

Crust:
3 cups flour
2 sticks of butter, slightly cooler than room temperature
2 teaspoon salt
1/2 teaspoons sugar
1/2 cup water

In a large metal bowl, mix all ingredients, except the water with a fork or pastry cutter. The goal is to incorporate the butter until it is the texture of course meal. Slowly sprinkle in the water and quickly mix. Making sure not to put in too much water, briefly kneed the pastry so that it forms a cohesive ball. Pull out about 1 tablespoon of dough and flatten into a round, place it into a mini-muffin pan to form a miniature pie shell.

Filling:
6 eggs
¾ cup milk
2 teaspoons mustard
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
2 teaspoons dried parsley
1 teaspoon dried thyme
1 8 oz package shredded cheddar cheese
½ lb thick cut bacon, cooked and crumbled
10 oz bag broccoli, defrosted, drained and chopped

Preheat the oven to 350 degrease. Beat the eggs, milk, mustard and seasonings with a whisk until well combined.

Fill half of the pastry with broccoli and the other half with cheese. For the broccoli quiches, top them with a bit of the cheese. For the cheese quiches, top them with a bit of the bacon bits. Slowly fill the mini pies with the egg mixture until you can see the egg peaking out of the filling.

Place the molds on top of a baking sheet and bake the pans for 30 minutes or until the tops turn golden brown. Serve hot or at room temperature.

Sweet Tart

Tarts are a quick solution for that impressive desert. There is something about the arrangement of glossy fruit that make’s people’s mouths water. My crust recipe can be use to make a double crusted pie, so why not make two tarts instead. The more the merrier.

Christmas tarts: Apple Hazelnut and Chocolate Raspberry

Crust
1 ½ cups flour
1 stick of butter, slightly cooler than room temperature
1 teaspoon salt
3 teaspoons sugar
¼ cup water

In a large metal bowl, mix all ingredients, except the water with a fork or pastry cutter. The goal is to incorporate the butter until it is the texture of course meal. Slowly sprinkle in the water and quickly mix. Making sure not to put in too much water, briefly kneed the pastry so that it forms a cohesive ball.

Separate the dough into two equal rounds. On a well flowered counter top, roll out each round of dough till it fits into each tart pan with a removable bottom. Press the dough into the corners and trim off the top. Set each aside.

Apple and Hazelnut Filling
1 cup shelled hazelnuts, toasted
1/4 cup plus 2 tablespoons sugar, divided
1 large egg
1 stick unsalted butter, divided
¼ teaspoon vanilla
3 large granny smith apples, pealed, cored and sliced into 1/8 inch slices
Juice of half a lemon
2 tablespoons apricot preserves
¼ cup water

Toss the apple slices in the lemon juice and set aside.

Pre heat the oven to 375 degrees.

In a blender puree the hazelnuts, sugar, egg, ½ stick of butter and vanilla until they form a paste. Spread the hazelnut paste over the bottom of the pastry.

Starting from the outside arrange the apple slices, over lapping to make a rose pattern. There should be no pastry or hazelnut peeking through. Really pack in all of the apples. Sprinkle the apples with the remaining 2 tablespoons of butter and dot the remaining ½ stick of butter over the apple. Back in the over until the apple and crust are golden brown, about 1 hour.

When the tart is close to being finished, heat the jam and water in a small saucepan until melted. Once the tart comes out of the oven brush the jam mixture over the apples, coating lightly, so that they apples are shinny. Let the tart cool to room temperature before serving.

Chocolate Raspberry Filling

1 lb semi-sweet chocolate, chopped
1 cup of cream
2 teaspoons vanilla
2 pints raspberries
2 tablespoons apricot preserves 

¼ cup water

Fill the tart shell with beans or pie weights. Bake in a 350 degree oven until it is golden brown.

Place the raspberries into a colander and lightly rinse. Cover with paper towels and let dry.

While the tart shell is cooling, place the chopped chocolate into a metal or heat proof bowl. Heat the cream in a small sauce pan on medium high until scalding. Pour the cream over the chopped chocolate and add the vanilla. Let the chocolate sit for 5 minutes so that the chocolate melts. Using a whisk, submerged vertically in the center of the bowl, whisk in a circular motion until the cream combines with the chocolate to form a silky ganache. Pour the chocolate into the tart shell.

Starting at the outside, arrange the berries, stem side down, in concentric circle till all of the chocolate is covered as much as possible.

Heat the jam and water in a small saucepan until melted. Brush the jam mixture over the berries, coating lightly, so that they are shinny. Let the tart cool so that the chocolate sets, before serving.