The Art of the Tart
It’s not always a sweet dessert! Many tarts live up to their name with delightful savory flavors. They’re easy to prepare and elegant to serve. Here’s a trio you’ll want to try.
Baby New Zealand spinach quiche
Preparation: 2 hours, 15 minutes (for the tart dough) and 20 minutes (for the filling).
Rest: 1 hour.
Cooking: 1 hour.
- 1 recipe Savory Pâté Brisée (see below)
- 1/3 cup flour, for rolling out the dough
- 2 cups whole milk
- 2 cups cream
- 2 eggs
- 2 egg yolks
- Fine salt and black pepper
- Fresh nutmeg
- Olive oil
- 2 Tbs. butter
- 7 oz. baby New Zealand spinach, washed, stalks removed
- 4½ oz. pork belly or unsmoked slab bacon
- Preheat the oven to 300°F. On a floured work surface, roll out the Savory Pâté Brisée to 1/8-inch thick with a rolling pin. Place the dough in a buttered and floured pie pan. Crimp the edges. Lightly prick the crust all over with a fork. Chill the prepared dough in the refrigerator for 1 hour. Prebake this tart base at 300°F for 15 minutes. Set aside to cool.
- Combine the milk, cream, whole eggs and egg yolks in a mixing bowl. Season with salt and pepper, and add a bit of freshly grated nutmeg. Set aside.
- In a frying pan, melt the butter in a touch of olive oil, then add the spinach. Cook without allowing to brown. Season to taste with salt and pepper. Set aside. Cut the pork belly into small matchsticks, and cook it in the pan without allowing it to brown. Set aside.
- Bring the oven temperature up to 350°F. Place the cooked spinach and the cooked pork in the prebaked, cooled tart shell. Pour the cream mixture over the top to cover. Bake for 35 minutes. Serve immediately.
Savory Pâté Brisée
Preparation: 15 minutes.
Rest: 2 hours.
- 2 cups all-purpose flour
- ½ cup (1 stick) unsalted butter, softened
- 1 tsp. fine salt
- 3½ Tbs. water
- 1 egg yolk
- Sift the flour onto the workspace. Add the softened butter, cut into pieces. Combine the flour and butter with your fingertips until you achieve a sandy consistency. Add the salt, water and egg yolk. Mix the ingredients until they are evenly combined. Bring the dough together into a ball. Wrap in plastic wrap. Chill the dough for 2 hours until it becomes firm.
Reprinted with permission from © Tarts: Classic and Contemporary, Sweet and Savory by Frédéric Anton and Christelle Brua, Rizzoli New York, 2016. Images © Richard Haughton.