Source: Tartine (Chronicle Books, 2006)
Flaky Tart Dough
Yield = 2 10-inch tart or pie shells
- 1 tsp. salt (I used table salt)
- 2/3 cup ice water
- 3 cups + 2 T. all-purpose flour (1 lb.)
- 1 cup + 5 T. unsalted butter, very cold
Quiche with Swiss Chard and Crème Fraîche
- 1 fully baked 10-inch Flaky Tart Shell Dough
- 5 large eggs
- 3 T. all-purpose flour
- 1 cup crème fraîche*
- 1 cup whole milk
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 1 T. fresh thyme, finely chopped (I didn’t have thyme so I used chives)
- 1 cup uncooked coarsely chopped Swiss Chard (I used more like 2 or 3 cups)
* To make crème fraîche, place 2 cups heavy cream in bowl. Add 2 tablespoons of yogurt or 2 tablespoons of buttermilk. Stir to combine. Cover bowl with plastic wrap and let sit at room temperature for 12 to 24 hours. Stir. Mixture will be nice and thick. Store in the fridge until ready to use. Note: Try to use good heavy cream and not ultra-pasteurized if possible — I used to have no trouble making crème fraîche, but recently I have found that it takes an especially long time for the cream to thicken. If you find that after 12 hours the cream does not look thick at all, add a few more tablespoons of buttermilk or yogurt to the mixture.
For the dough:
- In a small bowl, add the salt to the water and stir to dissolve. Keep cold until ready to use.
- Place the flour in a large mixing bowl. Cut the butter into 1-inch (or smaller) pieces and scatter the pieces over the flour. Using a pastry blender or two knives or two forks, cut the butter into the flour until the mixture forms large clumps and the butter is in pieces the size of small peas. Drizzle the water-salt mixture over the flour and stir and toss with a fork until the dough comes together in a shaggy mass. Gently mix until the dough comes together into a ball but is not completely smooth.
- On a lightly floured work surface, divide the dough into 2 equal balls and shape each ball into a disk 1-inch thick. Wrap well in plastic wrap and chill for at least 2 hours or up to overnight.
- Preheat the oven to 375ºF.
- Place dough on a lightly floured surface and roll out to 1/8-inch thick, rolling from the center toward the edge in all directions. (Lift and rotate the dough a quarter turn every few strokes to prevent sticking, and work quickly to prevent the dough from becoming warm.) Transfer the round to the pie dish, easing it into the corners. Trim excess dough.
- Cut a piece of parchment paper large enough to fit over the pie plate generously. Fill parchment paper with pie weights or dried beans. Bake for about 25 minutes or until the surface looks light brown. Remove from oven and remove the weights and paper. Return the shell to the oven and bake until golden brown, about 5 minutes longer. Cool shell on wire rack until ready to fill.
For the quiche:
- Preheat the oven to 375ºF.
- Place 1 egg and the flour in a large bowl and whisk until smooth. Whisk in the remaining 4 eggs until blended.
- In a medium bowl, whisk the crème fraîche until smooth. Whisk in the milk. Pour the egg mixture through a fine mesh sieve held over the milk mixture. Whisk in the salt, pepper and thyme (or other herb). Stir in the chard.
- Pour the egg mixture into the pastry shell. Place in the oven and bake for 10 minutes. Reduce the oven temperature to 325ºF and bake until the filling is just set, about 30 minutes longer. The center of the quiche should still feel slightly firm, rather than liquidy, when touched. Let cool on a wire rack for at least 20 minutes to allow the custard to set up, so that it will slice neatly. It can be served warm or at room temperature. To serve a fully cooled quiche warm, cover it with aluminum foil and reheat it in a 325ºF for about 15 minutes.
- Prep Time: 20 minutes
- Cook Time: 1 hours 10 minutes