I decided to make a leftover recipe thread. Here is what `I just made to use up all the bits of cheese left from the cheese board, You can use buttermilk instead off cream. Unless yu are using up cream too. AND I added turkey instead of bacon. After turkey burritos, turkey stirfry, turkey tetrazzini, turkey gyoza, and of course the turkey soup made from the bones-I gave up and froze the last 2 kgs. I use my own 1949 crust recipe not this one, but just discovered adding a splash of vodka does make the crust more robust.
SWISS ONION TART
DIRECTIONS CRUST:
1. Pulse flour, baking powder, and salt in a food processor to combine. Add butter and pulse until pea-sized pieces form. Add water; pulse briefly. Transfer dough to a floured work surface; form into a disk. Wrap in plastic wrap; chill for 1 hour.
2. Heat oven to 425°F Transfer dough to a floured work surface. Roll dough into a 13- inch circle; transfer to an 11-inch fluted tart pan with a removable bottom, pressing into bottom and sides. Trim excess dough; chill for 30 minutes. Prick bottom of dough with a fork; cover bottom with a sheet of parchment paper; fill with pie weights or dried beans. Bake until crust is set, about 20 minutes. Remove paper and b eans; bake until crust is light brown, about 15 minutes. Let cool.
FILLING:
3. Cook bacon in a 4-quart saucepan over medium heat until crisp, 7-8 minutes. Using a slotted spoon, transfer bacon to a plate. Discard bacon fat; add butter. Add onions and season with salt; reduce heat to low, cover, and cook, stirring occasionally, until soft, about 10 minutes. Uncover; cook until lightly browned, 10 minutes. Let cool.
4. Whisk milk, cream, and eggs in a bowl; add reserved bacon and onions along with cheese. Season with salt, pepper, and nutmeg. Pour filling into tart; place on baking sheet.
5. Place tart in oven and reduce heat to 400°F Bake until filling is golden brown and set, 45-50 minutes. Transfer tart to a wire rack to let cool completely before slicing and serving.
I left it to cool before taking a pic. Went back to find this. Turkey onion tart seems a success.
SWISS ONION TART
DIRECTIONS CRUST:
1. Pulse flour, baking powder, and salt in a food processor to combine. Add butter and pulse until pea-sized pieces form. Add water; pulse briefly. Transfer dough to a floured work surface; form into a disk. Wrap in plastic wrap; chill for 1 hour.
2. Heat oven to 425°F Transfer dough to a floured work surface. Roll dough into a 13- inch circle; transfer to an 11-inch fluted tart pan with a removable bottom, pressing into bottom and sides. Trim excess dough; chill for 30 minutes. Prick bottom of dough with a fork; cover bottom with a sheet of parchment paper; fill with pie weights or dried beans. Bake until crust is set, about 20 minutes. Remove paper and b eans; bake until crust is light brown, about 15 minutes. Let cool.
FILLING:
3. Cook bacon in a 4-quart saucepan over medium heat until crisp, 7-8 minutes. Using a slotted spoon, transfer bacon to a plate. Discard bacon fat; add butter. Add onions and season with salt; reduce heat to low, cover, and cook, stirring occasionally, until soft, about 10 minutes. Uncover; cook until lightly browned, 10 minutes. Let cool.
4. Whisk milk, cream, and eggs in a bowl; add reserved bacon and onions along with cheese. Season with salt, pepper, and nutmeg. Pour filling into tart; place on baking sheet.
5. Place tart in oven and reduce heat to 400°F Bake until filling is golden brown and set, 45-50 minutes. Transfer tart to a wire rack to let cool completely before slicing and serving.
I left it to cool before taking a pic. Went back to find this. Turkey onion tart seems a success.
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