Sunday, April 24, 2011

a tart break

Lately I have been making tarts. It is such a nice break from the physicality of making ceramics. And you don't have to wait 36 hours to see the baked results! This is a red onion, pear, brie, kalamata olive tart with home-made crust. I like making the crust the best, and this one is quite simple.

1 cup of unbleached all purpose flour
pinch of salt
fresh ground pepper
1 stick of butter
I added thyme too.
1/2 cup cold water

Mix the dry ingredients, grate in the butter, mix with your hand until the flour and butter are like little peas. Slowly add in the water a tablespoon at a time. You might not need the whole 1/2 cup, just until the dough is soft and sticks together well. Rest in the fridge for 1 hour. Roll out to 1/8 thickness with plenty of flour. I like using a tart pan, but you can do it just on a cookie sheet, this tart won't run. Layer onion, pear, sprinkle with sugar, add the layer of brie, top with kalamata olives. Bake for 25-30 minutes. It turns our beautiful and tasty (sweet+savory) every time.