Savoring Pi Day...
This savory tart is a delicious and hardy dish. Perfect with a salad and a glass (or two) of wine. The crust is a parmesan and cracked pepper thin crust which is key in this dish.
Apple wood smoked bacon
Savory Crust ( see below)
butter (both salted and unsalted)
fresh cracked pepper
Make the crust first, as it needs to chill twice. Then begin preparing the vegetables.
Savory Parmesan Pepper Crust:
Create the dough:
2 C (9.5oz) AP Flour
1.5 tps (1/4oz) Salt
1 tps (<1/4oz) Fresh ground black pepper
8 TBS (4oz) Unsalted Butter
1/4 C (2 oz) Ice water
1/2 C (1-3/4 oz) Grated Parmesan Cheese
Combine the dry ingredients ( I use a food processor). Once combined, I transfer to KitchenAide Stand Mixer with the paddle attached.
Slowly add cold butter alternately with cold water. The dough will begin looking rather dry, but don't worry, it will come together. Process on medium until it is combined.
Take dough out, form a flat round shape, wrap in plastic wrap and put in refrigerator for a minimum one hour (you may prepare the day before)
Take the dough out of the refrigerator and roll out on a slightly floured surface until about 1/8" thin.
Place over a small tart pan (removable bottom), then back into the refrigerator for 30 minutes.
After 30 minutes, remove from refrigerator, prick bottom with fork, lay down a piece of parchment paper, and fill with pie weights.
Oven 475ºF preheated, place on center rack and cook for 10 min. Remove and ready the filling.
(drop your oven to 425ºF so you can cook the tart)
Prepare the filling:
Cook the bacon on medium heat until almost crisp - remove from pan (leave drippings for later) and cool on cooling rack over paper towels. We don't want this to be greasy at all.
Cut the onions in half, then cut into strips - not too thin - put in large mixing bowl
Cut the oyster mushrooms into large pieces add to mixing bowl
Toss both onions and oyster mushrooms in a light coating of course kosher salt, then move to a strainer over a big bowl, leave for 15 - 30 min to allow the liquid to drain. Keeping them in the strainer rinse throughly with cool water ensuring all the salt is off.
In a large sauté pan, add 2 TBS of EVOO with 1 oz of salted butter. Over medium heat allow to combine. Add the onions and mushrooms to the pan gently stirring to cook down a bit. Once the onions have become slightly opaque, add chopped bacon to mix, stir. Then add 1 TBS flour to the mix. Stir until it tightens up. (you may have to add a bit of water if it gets too gummy). Add fresh rosemary and thyme and remove from heat.
Add filling to your prepared savory pie crust. Add grated Parmesan cheese to top, Place tart pan on flat cookie sheet (just in case it leaks) and put on center rack in oven (425ºF) for 15 minutes, then drop your oven to 375ºF about 40 to 50 minutes, depending on your oven.
Move off cookie sheet onto a cooling rack for min 15 min. Allow the tart to set up but still be warm. Add parmesan to the top, fresh bacon crumbles and garnish with fresh rosemary and thyme.
Serve with a nice side salad and a glass of wine. A simple, rustic and delicious savory tart!