Tuesday, March 20, 2012

Tasty Tuesdays - Tarte Aux Onions, Asparges, et Champignons


The best thing to eat on a cold, rainy, gloomy, grey, stay-in-bed-all-day type of day is warm, gooey, bubbling, oozing, savory vegetable quiche. Mmm. My mouth is still recovering from the cheesy goodness that attacked my taste buds mere minutes ago. It's true: the best time to blog about food is right after you have consumed the featured dish. This one is no exception. It's my mom's specialty, a recipe that has been savored by my family for years, one that has been modified and enhanced to perfection. It's best served next to a handful of mixed greens and herb vinaigrette--just like the French do it.

My favorite thing about this dish, besides the combination of crumbly crust and creamy filling, is how rustic and earthy the ingredients are. I imagine eating this meal in the middle of a lavender and rosemary-filled patio, the scent of herbs and flowers wafting by, with a glass of deep, rich, red wine. Excuse moi while I swoon!





Tarte Aux Onions


Yield: approximately 8 servings

Ingredients:

Dough:

> 2 cups flour
> 4 tsp baking powder
> 1/2 tsp salt
> 1/2 cup butter
> 1/2 cup water

Filling:

 > 1 medium onion
> 6 asparagus spears
> 1/2 cup julienned carrots
> 7 button mushrooms
> 1/3 cup butter
> 1 tsp flour
> 1 cup heavy cream
> 2 eggs, slightly beaten
> 1 tsp salt
> 1/4 lb Swiss cheese, sliced
> 1/2 cup mozzarella cheese, grated

Directions:

> To prepare the dough, combine the flour, baking powder, and salt in a mixing bowl. 
> With a pastry blender cut the butter until it resembles coarse cornmeal. Gradually stir in the water until the dough can be gathered into a ball.
> On a lightly floured surface, roll the dough out to a twelve-inch circle. Ease the dough into a nine-inch quiche pan and flute the edges. Set aside.

> To prepare the filling, saute the onions, mushrooms, and asparagus in a skillet with the heated butter. Cook until the onions are soft but not brown.
> Stir in the flour and saute a few minutes longer. Remove from heat.
> Blend in the cream. Gradually beat in the egg and salt and mix well. Pour into the prepared quiche pan.
> Cover filling with Swiss cheese slices. Sprinkle mozzarella cheese on top.
> Bake at 350 degrees for approx. 25-35 minutes, until cheese browns. Serve hot. 


4 comments:

  1. so delicious! would be the perfect brunch dish

    ReplyDelete
  2. Perfect combination! Mushrooms, cheese, asparagus. I fix several of these every time I have a big group coming over.

    ReplyDelete
  3. oh my gosh i love quiche! it's seriously my go to breakfast dish to make and consume! this one looks amazing!!!

    ReplyDelete

Merci beaucoup!

 
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