alteRecipes.com recipe
derived from Tamasin Day-Lewis's
Tarts With Tops On
(Hyperion 2003, pages 66-67 and page 99)
| 1. | white whole wheat flour | 2 cups |
| salt | to taste | |
| butter | 1 cup | |
| cheddar cheese | 1 cup, grated | |
| cold water | 1-2 Tablespoons | |
| 2. | onion | 1 large, sliced and caramelized |
| broccoli | florets from 1 medium head | |
| 3. | eggs | 6 large |
| heavy cream | 4-5 Tablespoons | |
| salt | to taste | |
| black pepper | to taste |
1. Chop the butter into little cubes and put it into the bowl of the food processor along with the flour and salt. Pulse until the mixture is starting to have the texture of cornmeal. Add the cheese and pulse again.
With the processor running, add the cold water a splash at a time until the dough is just starting to come together and can be formed into a ball. Wrap the ball of dough in waxed paper and refrigerate it for 1-24 hours.
When the ball is thoroughly chilled, separate it into two pieces, one slightly larger than the other. Roll out the larger piece of dough into a circle and fit it onto your pie plate. Roll out the second piece for the top and set it aside.
2. Preheat your oven to 425°.
Back at your dough-draped piepan, put the caramelized onions in a layer on the bottom crust, then the broccoli florets in a second layer.
3. Break the eggs into the crust one at a time and pour the heavy cream over the top. Season with salt and pepper.
Moisten the edges of the bottom crust with a little bit of water and then carefully place the top crust on the pie. Press the edges of the two crusts together, with a fork or your fingers, to seal in all the contents.
Bake the pie in the oven for 30 minutes or until the top crust is golden brown.