Friday, February 27, 2015

FFWD ~ Riviera Fish Soup

FFWD ~ Riviera Fish Soup

This week, French Fridays is taking the chill off the frigid winter that has hit the US.  Our pick was for a luscious fish soup…Riviera Fish Soup to be exact! When I read this recipe through, honestly I wasn’t thrilled. A pureed fish soup! Really? When will I learn to trust Dorie?

Last week we drove to Atlanta to visit my son’s family. We picked a week in between snowstorms to head south. The whole east coast has been hammered with bitter cold weather and snow. Trying to co-ordinate our trip was a bit tricky. We spent a few lovely days visiting with my grandsons, son and daughter-in-law. Then we headed to Florida. The first morning I woke with a stomach bug!  Frankly, I never thought I’d be blogging with French Fridays this week. Thank goodness it was short lived!



A luscious soup to keep you warm this week

Back to the soup! Dorie calls for a whole red snapper, including the head! Just in case you haven’t read how squeamish I am about fish…that was not going to happen! To tell the truth, I couldn’t even find a whole fish. The only red snapper that was available were filets in the frozen section of the seafood department. Although my soup didn’t get the benefit of the whole fish (head and bones), it was incredibly flavorful!
This soup was pretty straightforward. Sautéing all of your aromatics until softened, adding the fish and cooking a bit longer. At this point the tomatoes, tomato paste and saffron are added, cooked a bit longer, then add the liquids, bouquet garni and pastis.  Cover and cook for about 40 minutes. Sounds easy…and it was!

I know I will be making this again and again…a winner for sure!
One of the additions I was skeptical about was the Ricard (anise flavored liquor). I adore licorice-anise flavor, and grew up in a family where
Arak was served readily in my grandparents home. The drink’s derivatives include Raki in Turkey, Ouzo in Greece, Pastis in France and Sambuca in Italy.
But in soup? I proceeded cautiously, and was surprised at how subtle the flavor was. In the end, I served some at the table to be added to the soup.
The soup was not what I expected, but turned out to be a truly fabulous dish that I will now be adding to my repertoire. Who knows, maybe even a whole fish will find it’s way into my kitchen!  In the end, this beautiful red pureed soup was thick, warming and delicious! Bill and I both loved it! Would you believe that Bill suggested we buy some crabmeat to place on top of our bowls of soup for dinner tonight…I love that idea! Happy Friday everyone! 

This recipe is from “Around My French Table” by Dorie Greenspan. To see what the other Doristas thought of this Riviera Fish Soup check it out here.
 
Sautéing aromatics 
Just before the liquid was added…the aroma heavenly!
Although I would rather be eating this in the south of France…Florida is a pretty good place to be!
The view at 6am, from my comfy chair in the living room


Riviera Fish Soup  
adapted from Dorie Greenspan “Around My French Table"

1 whole red snapper, about 2 lbs  (I used frozen red snapper fillets…no bones or mess)
3-4 tbsp olive oil 
2 medium onions, chopped 
2 carrots, chopped 
4 garlic cloves, split, germ removed, crushed 
1 small fennel bulb, chopped 
28 oz canned plum tomatoes 
¼ cup tomato paste 
3 pinches saffron threads 
3 tbsp Pastis ( I used Ricard) 
1 wide strip of orange zest with pith removed 
bouquet garni: 
2 parsley springs
2 thyme leaves
1 bay leaf   
tie together or wrap in cheesecloth 
salt and pepper 
Piment d’Espelette or cayenne

Directions:

1. In a Dutch oven, heat 3 tablespoons of olive oil. When the oil is warm, add the onion, carrots, garlic and fennel. Cook slowly, stirring once or twice for about 10 minutes until softened.
2. Add fish chunks, and stir. Cook for another 5 minutes, if mixture looks dry add the other tablespoon of olive oil.
3. Drain and save the liquid from the tomatoes in a measuring cup. Set aside. Use scissors or a knife to cut the tomatoes (I squeezed them in my hand, to break them up). Then add them to the pot, along with the tomato paste and saffron. Stir and cook for a few more minutes. 
4. Add enough liquid to the reserved tomato liquid to make 6 cups of water, and add to the pot; stir. 
6. Add a tablespoon of the pastis, bouquet garni, salt and pepper, and piment d’espelette or cayenne. 
7. Bring to a boil and then reduce heat, cook uncovered for about 40 minutes. 
8. Very carefully add the soup to a blender or food processor in batches, and puree. (Make sure you Don’t put the lid on tight if the soup is hot…it could explode. I left the center cap off the lid of my blender and just held it in place.) If you use a whole fish with bones, remove the head and bouquet garni before you process.  As you puree the soup add to a clean pot. Reheat and serve.
 9. When serving, stir an additional tablespoon of pastis into each bowl. Serve with toasted bread, that was brushed with olive oil and rubbed with a garlic clove.  I also served mine with some Aioli, as Dorie suggested.


Sunday, February 22, 2015

#National Margarita Day ~ Frozen Raspberry Margaritas


#National Margarita Day~Frozen Raspberry Margaritas
February 22nd is National Margarita Day! Did you know they have a day dedicated to Margaritas? Well I didn't! The weather along the whole east coast has been pretty chilly this week. I mean, single digit chilly! Not what I would consider Margarita weather! 
   
Margaritas always conjure up recollections of long, hot summer days and the beach! Sitting on my back deck with a frozen Margarita in my hand, on a hot summers day, is a blissful experience! There are so many ways to enjoy Margaritas...on the rocks…frozen…salted...sour or sweet. Margaritas come in a variety of styles and flavors! Needless to say, I was thrilled when the award winning Casa Noble asked me to come up with my take on a Margarita.  My favorite Margarita is frozen…like a slushy! Even though it’s pretty cold to be drinking slushy fruit drinks on the east coast…It’s gotta be hot somewhere! So, as I sit by my fire place enjoying this wonderful Frozen Raspberry Margarita, I dream of sitting on the beach, on a beautiful tropical Island, where the temps are in the 90’s! Cheers everyone!!


One more thing! Here’s a fact about the lady who this drink was named for. A socialite, named Margarita Sames, created the original Margarita in 1948.  According to legend, Margarita began experimenting with “the drink” while she was hosting a party in her Cliffside hacienda in Acapulco. She was looking for something to cut the dust of a hot afternoon. That’s when she mixed Tequila, Cointreau and fresh lime juice together. Her cocktail concoction kept the party going for two weeks! Today the Margarita is the #1 most popular cocktail in the U.S.

Makes me think of hot summer days at the beach 
So whether you're in a tropical paradise, or the frigid north east... 
 Hope you’re enjoying a luscious Margarita to celebrate the day! 

Casa Noble Tequila…perfect for your Margaritas


Frozen Raspberry Margaritas

INGREDIENTS:

2 cups ice cubes
1 cup frozen raspberries
¼ cup sparkling water
¼ cup simple syrup or agave syrup
4 tablespoons Chambord
3 tablespoons fresh lime juice
4 ounces Casa Noble Crystal Tequila
For rims of glasses:
1 tablespoon salt, mixed with 2 tablespoons sugar

DIRECTIONS:

Place the ice in a blender and pulse several times to begin breaking it up. Add the raspberries, sparkling water, simple syrup, Chambord, 2 tablespoon of the lime juice, and the tequila; blend until thick and smooth, about 30 seconds.
Pour the remaining 1tablespoon lime juice into a small saucer. In another saucer, pour a thin layer of salt mixed with the sugar (table salt is fine, kosher salt even better). Dip the rims of four margarita glasses in the lime juice, and then in the sugar-salt mixture. Pour the mixture into the salted glasses. Garnish with lime wedges, and serve.


Disclosure: This post was sponsored by Casa Noble Crystal Tequila however, the thoughts and opinions expressed here are my own. Casa Noble Crystal Tequila is a well balanced smooth tequila with the wonderful aromas and flavors of raw and buttery sweet cooked agave, mango and a hint of citrus. 

Sunday, February 15, 2015

FFWD ~ Chicken Couscous …it’s French Sunday for me!


For me it’s French Sunday this week….Chicken Couscous
Baby it’s cold outside!! Today the temperature, in my neck of the woods, is a balmy 9 degrees, with a wind chill of 20 below! We have had snow on and off for several days! This is the kind of weather that calls for a super cozy, comforting dish! Lucky for us, French Fridays pick for this week was for Chicken Couscous! A perfect pick for this very cold week, as far as I’m concerned! 
Usually, my husband is not a fan of savory dishes that include warm spices such as cinnamon, ginger, cumin, and turmeric.  So I went light on the spices. 

I found this dish wonderfully warm and comforting

This dish was relatively easy to put together! Mixing the spices, with chopped garlic and chopped fresh ginger. Then cooking the chicken in a little olive oil and butter. I used boneless, skinless chicken thighs. The chicken is then sprinkled with the spice mixture, and cooked until they’re no longer raw looking. At this point, the broth is added to the pot along with the celery, carrots, leeks and onions.  I chose not to use turnips. When done, it is served with the couscous, that was cooked in several cups of the broth the chicken was cooked in. At the end, a can of chickpeas is added to the chicken mixture. You then serve this lovely concoction with the optional Harissa and golden raisins. I didn’t use the Harissa, and I thought the raisins would have been better if they were thrown into the pot, along with the chickpeas. I also added about a half cup of sliced almonds to the broth. 
Actually, I love the Moroccan flavors that permeate this dish! I found them subtle and soothing. For me this dish was a winner….not so much for Mr. Bill. He didn’t mind the flavors…but he really disliked the chickpeas and couscous! The second night I served him the chicken, with some boiled buttered potatoes, and peas! I know...I know, what can I say? At least he ate the chicken!

This recipe can be found in Dorie Greenspan’s cookbook, “Around My French Table”. I also shared it here, because it has been shared several times on-line. 


Perfect for the cold snowy weather we’ve been having here
Pretty female Downy woodpecker…the male has a tuft of red on his head 
Note all the little birds hanging by this bush…I think they’re trying to stay warm






Chicken Couscous
Adapted from Around My French Table by Dorie Greenspan

1 tablespoon of chopped fresh ginger or 2 1/2 tsp ground ginger
 3/4 tsp ground cumin
1/2 tsp turmeric
1/4 tsp saffron threads, pinched between your fingers (optional)
1/8 tsp ground cinnamon
3 garlic cloves, finely chopped
2-3 Tb unsalted butter
1 chicken, about 4 pounds, cut into 8 pieces, patted dry, at room temp
5 to 6 cups chicken broth
2 leeks, white and light green parts only, split lengthwise, cut into 2-inch pieces
8 small white onions
2 celery stalks, trimmed, peeled and cut into 2-inch pieces
2 carrots, trimmed, peeled and cut into 2-inch pieces
2 medium turnips or potatoes, trimmed, peeled and quartered
1 1/2 cups quick-cooking couscous
2 slender zucchini, trimmed and cut into 2-inch pieces
1 15-oz can chickpeas, drained and rinsed

For serving 

Harissa
Golden raisins

Mix ginger and next five ingredients along with salt and pepper to taste in a small bowl.

Melt butter in a large Dutch oven over medium heat. Add chicken pieces (working in batches, if necessary) and scatter spice mix over top. Cook, turning pieces so they pick up the seasoning mix, just until they loose their raw texture. They don't have to be browned.

Pour the broth in to the pot, increase the heat and bring to a boil. Lower to a simmer and add leeks, onions, celery, carrots and turnips/potatoes and cook until tender, about 15 minutes. Taste and season with salt and pepper as needed.

Transfer 3 cups of broth to a saucepan and bring to a boil. Pour in the couscous and simmer for a minute. Turn off heat, cover and let stand for five minutes, or until the broth is fully absorbed.

Add the zucchini and chickpeas to the stew and cook until zucchini is tender, about 5 minutes.

Fluff the couscous with a fork and serve the stew over the couscous, with harissa and golden raisins and extra broth as necessary.

Saturday, February 14, 2015

Happy Valentine’s Day….Spicy Dark Chocolate Covered Strawberries

Spicy Dark Chocolate Covered Strawberries
We have a tradition in our house for Valentine’s Day. My hubby always brings me a card and usually red roses! He does vary from time to time…like this year he got me a new I-phone! I know he’ll still bring me flowers…he does that! When my daughter was at home, and my mom was living with us, he would bring them flowers, too!
I have never been one to really get into the gift giving part of Valentines Day! However, I am sentimental, and love getting flowers!
My gift to him has always been baking him something special!  Special dinner, and of course a special dessert!
So when Driscoll’s Berries asked me to create a variation to the Classic Chocolate Covered Strawberry for Valentines Day…I was both excited, and inspired! After all, who doesn’t love chocolate-covered strawberries?  Certainly not my hubby! And they would make a great dessert for our Valentines Day celebration!


These were absolutely luscious!
A little side note…I made a bunch of these to take to my daughter’s house last weekend! My granddaughter was in her school production of “Annie”. My grandkids love both chocolate, and strawberries, I thought these would be a big hit! I placed a plateful of these luscious berries on the table, and let them indulge! A few minutes later…I noticed a pile of chocolate. My grandson, who I thought loved chocolate, was pulling off the chocolate, and eating just the berry…who does that? His sister was quite happy to finish his chocolate!
Happy Valentine’s Day everyone!
And so pretty!
 Ghirardelli dark chocolate chips mixed with chili powder
Happy Valentine’s Day!!

I decided to spice up my chocolate strawberries! I mixed about an 1/8 of a teaspoon of chili powder into the melted chocolate…yum! Or you could try some cinnamon. I loved the little bit of bite that was left behind from the chili powder! I sprinkled ground pistachios on half the berries!


Spiced Dark Chocolate Covered Strawberries

INGREDIENTS:

16 ounces dark chocolate chips
2 tablespoons butter, or coconut oil 
1/8 teaspoon of chili powder or cinnamon (or more to taste)
½ cup ground pistachios
 fresh strawberries with
leaves

DIRECTIONS:

1. Bring water to a boil in the bottom of a double boiler, keep on low heat and place the chocolate, shortening, and chili powder or cinnamon into the top part. As chocolate starts to melt, stir until smooth.   

2. Insert toothpicks into the tops of the strawberries. Holding them by the toothpicks, dip the strawberries into the chocolate mixture. Cover halfway up with chocolate.

3.  As you dip the berries, place them on a baking sheet lined with wax paper. Sprinkle on the pistachios, if using. When you have finished dipping, place the strawberries in the fridge to dry.


DisclosureThis post was sponsored by Driscoll’s Berries however, the thoughts and opinions expressed here are my own.  I like, and use Driscoll berries because they are always fresh looking, and tastier than other berries that I find at my local supermarket.

Tuesday, February 10, 2015

TWD ~ Baking Chez Moi ~ Marquise au Chocolat

TWD ~ Baking Chez Moi ~ Marquise au Chocolat
Welcome to our first February challenge for Tuesdays with Dorie! It’s a perfect pick for a month known for romance and Valentine’s Day! Our recipe is for Marquise au Chocolat…and what would seem more appropriate for Valentine’s Day than Chocolate?  The Marquise au Chocolat is a frozen Chocolate Mousse, which can be served in so many wonderful ways!  Plain or as fancy as you wish! This popular French dessert is like eating a decadent truffle, bite after delectable bite! Dorie writes about how sometimes you will find crushed cookies, layered inside the Marquise. I loved the idea of a little crunch, sprinkled inside this velvety textured mousse! I had a package of amaretti sitting in my pantry, which was begging to be used for this dessert. I was happy to oblige!

OMG….it’s like eating a giant truffle 
This recipe begins with a fair amount of chopped chocolate, melted with unsalted butter…over simmering water...sounds good so far!
Once the chocolate is melted remove from the heat, and set aside.
Then the egg yolks and sugar are beaten together. I am never worried about using raw eggs (I'm always nibbling on raw cookie dough).  However, if serving this to others I am more concerned. I chose to use a cooked method for my eggs. You can find it here on Serious Eats. The recipe and method are from Alice Medrich. It worked beautifully!

 The cooked method for the egg yolks
When the eggs are ready, you fold them into the melted chocolate. The next step is whipping the cream with a bit of sugar! Would you believe this is what I almost botched up? I was busy folding the egg mixture with the chocolate…and I left the cream whipping in my stand mixture. Dorie tells us to only let it slightly thicken, and then add the sugar. When I looked back at the mixture the cream was whipped! Sugar needs some time to melt into the cream, so I substituted confectionary sugar. That way I just needed to give it a few whirls with the whisk. Saved!!
Now, this heavenly mixture gets poured into a loaf pan that has been lined with plastic wrap. I chose to take Dorie’s suggestion and poured half the mixture into the pan, sprinkled it with my crushed Lazzaroni Amaretti, and then poured the rest of the mixture on top! Almonds and chocolate…yum!


This recipe can be found in Dorie Greenspan’s new cookbook, “Baking Chez Moi”, a simply wonderful baking book! Pick up a copy and join us at TWD. Dorie has also shared this recipe with the Tasting Table, and it can be viewed here. To see how the other bakers did, check it out here.



Melted chocolate, with butter
These were a great addition to this velvety mousse
Decadent and delicious…. 
A perfect treat for Valentine’s Day or any time you want something special….served with powdered cocoa, raspberries, and raspberry sauce
Bon Appétit and Happy Valentines Day! 

Sunday, February 8, 2015

Valentine’s Day Cookbook Affair Giveaway~ Amy’s Bread and a Bread Dough Whisk



This year, my friend Alice of "A Mama, Baby and Shar Pei in the Kitchen, is hosting a fabulous FOURTEEN DAY COOKBOOK GIVEAWAY for Valentine’s Day!! I was really excited to be asked to be part of it. I will be joining some of my blogging buddies to celebrate Valentine’s Day with this #Cookbook Affair giveaway series. Fourteen bloggers with their favorite cookbooks, for fourteen days! It’s your chance to win a cookbook, and a chance to get to know some really great blogs! Today is day eight!

Now, I don’t know about you, but I definitely have a cookbook obsession! Some people would say a problem! I have never met a cookbook that I didn’t want or need! I really hate to admit that, but anyone who knows me would tell you, I have way too many cookbooks. At last count, about 600! I know, I know! I just can’t help myself!!

The book I’m giving away today is "Amy’s Bread” by Amy Scherber and Toy Kim Dupree. If you’ve ever been to NYC, you might have seen Amy’s Bread in one of the many stores where it is sold, or you may have gone to one of her bakeries! I first visited Amy’s Bread years ago, while my daughter was attending college in NYC. I was spending a weekend with her, and she took me to the yet unknown Chelsea market!  It was a few years before Food Network, and all the crowds found this wonderful place. Amy’s is one of my favorite bakeries in the City!  On that first visit, we bought some delicious treats to take back to her apartment, and enjoy with our tea. One of my favorites has always been Amy’s Fennel Raisin Cornmeal loaf.  For me, it was the beginning of my love affair with Amy’s Bread! I’m still waiting for her to share the recipe for that one!


Amy’s Bread Chelsea Market
Amy has been featured in the NY Times quite often, and has shared a number of her recipes there. One of my favorites is her Pepper Nut Biscotti, which has become my “go to” biscotti recipe.  This wonderful book contains crunchy-crusted baguettes, rustic boules and golden semolina loaves. It also contains recipes for several quick breads, like this delicious Maple Walnut-Fig bread. I’m sure you will enjoy learning how to bake artisan breads at home, or maybe learn about sour dough starter?                                                        
And as an added bonus, if you win, I’m including a bread dough whisk! It’s an indispensable tool for mixing dough by hand.




Dough Whisk

Next up is Anna Dishes, she will be giving away the ninth cookbook in our fourteen day giveaway, so be sure to stop by there tomorrow to see which cookbook she is sharing with you! You can also keep an eye on  my facebook page for links to her giveaway tomorrow and for links to the other giveaways! If you are worried about missing one of the stops in our 14 Days of Cookbook giveaways, check the bottom of this post each day for a list of the blogs and cookbooks! Each giveaway will be active for thirty (30) days so there is plenty of time to enter!

Here is a list of the first eight days of Cookbook Giveaways:
  • Alice from “A Mama, Baby & Shar-pei in the Kitchen” with “The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread” by Peter Reinhart
  • Christy from "Confessions of a Culinary Diva" with a French duo, “My Paris Kitchen” by David Lebovitz & “Around My French Table” by Dorie Greenspan
  • Chris from “Mama’s High Strung” with “The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs” by Karen Page & Andrew Dorenenburg
  • Adriana from “Great Food 360″ with “The Cuban Table: A Celebration of Food, Flavors & History” by Ana Sofia Pelaez
  • Kim from “Liv Life” with "Vegan Cupcakes Take Over the World”
  • Heather from “girlchef" with "Cooking with Frank's® RedHot® Cayenne Pepper Sauce cookbook" by Rachel Rappaport.
  • DB (Foodie Stuntman) from "Crazy Food Stunts” with "An Appealing Plan: A Year of Everday Celebrations" by Krayl Funch
  • And me...Kathy from “Bakeawaywithme” with “Amy’s Bread” by Amy Scherber and Toy Kim Dupree


Official Rules: Giveaway is open to U.S. residents as well as any APO/FPO addresses. Entrants must be 18y/o. To enter, use the widget below. One winner with a valid entry will be selected on March 2th, 2015. I will email the winner and they will have up to 24 hours to respond and claim their prize or another winner will be selected. The number of eligible entries received determines the odds of winning.


a Rafflecopter giveaway

Friday, February 6, 2015

FFWD ~ Gerard’s Mustard Tart


FFWD ~ Gerard’s Mustard Tart
Today, while the rest of the Doristas' are making Winter Ceviche, I’m doing a make up of Gerard’s Mustard Tart! I generally enjoy fish, and will try just about any kind. I do however, draw the line at raw! I’m just not a Sushi kind of girl!
It’s finally time to get Gerard’s Mustard Tart posted! It was the second recipe the group tackled back in October of 2010. At that time, I was traveling and was unable to start French Fridays until the fourth week. I’ve made this tart several times since then, but just never got around to posting it. Gerard's tart is actually a favorite in my house.  So, while everyone else is enjoying their Winter Ceviche, my bunco group was treated to this delicious tart!

Mouthwatering
I always make my own crust, and this was no exception. Dorie’s tart pastry is outstanding, and easy to work with. I prepare mine in the food processor, which makes it even easier.  It’s buttery, crispy and melt in your mouth delicious!
I made the dough a day ahead of time, and refrigerated it until I was ready to roll it out and bake. The crust rolled out beautifully, and then is pre-baked.
The next day, I mixed up the ingredients for the custard. Quite easy! The only time consuming part was slicing the carrots and leeks very thin.
This tart makes a beautiful presentation when served. It reminds me of a flower! Because I was serving this to my Bunco group, I forgot all about the photos! Luckily there was a slice left to photograph the next day!
This tart is not only lovely to look at, but delectable to eat! The little kick from the mustard, along with the julienned carrots and leeks, made it quite interesting, and totally mouthwatering!  The kind of tart you might imagine lining the windows of a French patisserie!  Happy Friday everyone!

To the oven
Ready to serve…

A winter visitor




Gerard’s Mustard Tart
this recipe was posted on Bon Appetit by Dorie

For tart
3 carrots (not too fat), trimmed and peeled
3 thin leeks, white and light green parts only, cut lengthwise in half and washed
2 rosemary sprigs
3 large eggs
6 tablespoons creme fraiche or heavy cream
2 tablespoons Dijon mustard, or to taste
2 tablespoons grainy mustard, preferably French, or to taste
Salt, preferably fleur de sel, and freshly ground white pepper
1 9- to 91/2-inch tart shell made from Tart Dough, partially baked and cooled

Preparation: 
Center a rack in the oven and preheat the oven to 425 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.                                                                                                 Cut the carrots and leeks into slender bâtons or sticks: First cut the carrots lengthwise in half, then place the halves cut side down on the cutting board and cut crosswise in half or cut into chunks about 3 inches long. Cut the pieces into 1/ 8- to 1/4-inch-thick matchsticks. If your carrots were fat and you think your matchsticks don’t look svelte enough, cut them lengthwise in half. Cut the leeks in the same way.                                                                                      
Fit a steamer basket into a saucepan. Pour in enough water to come almost up to the steamer, cover, and bring to a boil. Drop the carrots, leeks, and 1 rosemary sprig into the basket, cover, and steam until the vegetables are tender enough to be pierced easily with the tip of a knife, 10 to 15 minutes. Drain the vegetables and pat them dry; discard the rosemary sprig.                                                                                                                                                                    
In a medium bowl, whisk the eggs together with the crÿme fraîche or heavy cream. Add the mustards, season with salt and white pepper — mustard has a tendency to be salty, so proceed accordingly — and whisk to blend. Taste and see if you want to add a little more of one or the other mustards.                                                                                                                                
Put the tart pan on the lined baking sheet and pour the filling into the crust. Arrange the vegetables over the filling — they can go in any which way, but they’re attractive arranged in spokes coming out from the center of the tart. Top with the remaining rosemary sprig and give the vegetables a sprinkling of salt and a couple of turns of the pepper mill.                                                                                                   
Bake the tart for about 30 minutes, or until it is uniformly puffed and lightly browned here and there and a knife inserted into the center of the custard comes out clean. Transfer the tart to a cooling rack and let it rest for 5 minutes before removing the sides of the pan.                                                                   
Serve hot, warm, or at room temperature (or lightly chilled).
Reprinted with permission from Around My French Table by Dorie Greenspan, copyright 2010.  



Dorie’s tart dough (Makes one 9- to 9 1/2-inch tart shell)

Be prepared: The dough should chill for at least 3 hours.

11/4 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) very cold (or frozen) unsalted butter, cut into bits
1 large egg 


PREPARATION
To make the dough in a food processor: Put the flour, sugar, and salt in the processor and whir a few times to blend. Scatter the bits of butter over the flour and pulse several times, until the butter is coarsely mixed into the flour. Beat the egg with the ice water and pour it into the bowl in 3 small additions, whirring after each one. (Don’t overdo it — the dough shouldn’t form a ball or ride on the blade.) You’ll have a moist, malleable dough that will hold together when pinched. Turn the dough out onto a work surface, gather it into a ball (if the dough doesn’t come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it lightly), and flatten it into a disk.
To make the dough by hand: Put the flour, sugar, and salt in a large bowl. Drop in the bits of butter and, using your hands or a pastry blender, work the butter into the flour until it is evenly distributed. You’ll have large and small butter bits, and that’s fine — uniformity isn’t a virtue here. Beat the egg and water together, drizzle over the dough, and, using a fork, toss the dough until it is evenly moistened. Reach into the bowl and, using your fingertips, mix and knead the dough until it comes together. Turn it out onto a work surface, gather it into a ball (if the dough doesn’t come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it some more), and flatten it into a disk.
Chill the dough for at least 3 hours. (The dough can be refrigerated for up to 5 days.)
When you’re ready to make the tart shell, butter a 9- to 9½-inch fluted tart pan with a removable bottom (butter it even if it’s nonstick).

To roll out the dough: I like to roll out the dough between sheets of wax paper or plastic wrap or in a lightly floured rolling cover, but you can roll it out on a lightly floured work surface. If you’re working between sheets of paper or plastic wrap, lift the paper or plastic often so that it doesn’t roll into the dough, and turn the dough over frequently. If you’re just rolling on the counter, make sure to lift and turn the dough and reflour the counter often. The rolled-out dough should be about 1/4 inch thick and at least 12 inches in diameter. Place in tart pan and chill for about an hour.
Center a rack in the oven and preheat the oven to 400 degrees F. Press a piece of buttered foil (or use nonstick foil) against the crust’s surface. If you’d like, you can fill the covered crust with rice or dried beans (which will be inedible after this but can be used for baking for months to come) to keep the dough flat, but this isn’t really necessary if the crust is well chilled.  
To partially bake the crust: Bake for 20 minutes, then very carefully remove the foil (with the rice or beans). Return the crust to the oven and bake for another 3 to 5 minutes, or until it is lightly golden. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.
To fully bake the crust: Bake for an additional 10 minutes, or until it is an even golden brown. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.