The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [382]
3. Divide the blueberry sauce evenly among 6 juice glasses. Divide the yogurt among the glasses, and spoon over sauce. Sprinkle with the reserved berries and zest. If not serving immediately, refrigerate, covered with plastic wrap, up to 3 hours.
quiche lorraine
MAKES ONE 11-INCH QUICHE
All-purpose flour, for dusting
Tart Dough (recipe follows)
10 ounces slab bacon, cut into ¾ × ¼ × ¼-inch strips
3 large eggs
2 cups heavy cream
¾ teaspoon coarse salt
¼ teaspoon freshly ground pepper
1. On a lightly floured work surface, roll out the dough to ¼ inch thick. Cut out a 13-inch circle from the dough. Press the dough circle onto the bottom and up the sides of an 11-inch tart pan with a removable bottom; trim the dough flush with the top edge of the pan. Prick the bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat the oven to 400°F.
2. Line the tart shell with parchment paper, and fill with pie weights or dried beans. Bake until the dough starts to feel firm on the edges, about 20 minutes. Remove the parchment and weights; continue baking until the crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave the oven on.
3. Cook the bacon in a large skillet over medium heat until browned, about 10 minutes. Transfer with a slotted spoon to paper towels to drain.
4. Whisk the eggs, cream, salt, and pepper in a medium bowl. Pour the mixture into the tart shell, and scatter the bacon strips on top. Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving.
tart dough
1¾ cups all-purpose flour
¼ teaspoon coarse salt
¼ cup coarsely chopped chives, rosemary, or thyme (optional)
9 tablespoons (11/8 sticks) cold unsalted butter, cut into small pieces
1 large egg plus 1 large egg yolk, beaten
3 tablespoons ice water
Process the flour, salt, and herbs (if using) in a food processor until combined. Add the butter, and process just until the mixture resembles coarse meal. Whisk together the egg mixture and the water in a small bowl. With the processor running, pour in the egg mixture; process until the dough starts to come together. Shape the dough into a disk. Wrap in plastic wrap, and refrigerate at least 30 minutes.
caramelized onion and gorgonzola quiche
MAKES ONE 8 × 11-INCH QUICHE
All-purpose flour, for dusting
Tart Dough (opposite)
1 tablespoon extra-virgin olive oil
1 pound onions, cut crosswise into rings
2 large eggs
½ cup milk
½ cup heavy cream
1 teaspoon coarse salt
Freshly ground pepper
2 ounces Gorgonzola dolce
1. On a lightly floured work surface, roll out the dough to ¼ inch thick. Press the dough onto the bottom and up the sides of an 8 × 11-inch rectangular tart pan with a removable bottom; trim the dough flush with the top edge of the pan. Prick the bottom all over with a fork. Transfer to a large rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat the oven to 400°F.
2. Line the tart shell with parchment paper, and fill with pie weights or dried beans. Bake until the dough starts to feel firm on the edges, about 20 minutes. Remove the parchment and weights; continue baking until the crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave the oven on.
3. Heat the oil in a large, heavy-bottomed skillet over low heat until hot but not smoking. Cook the onions, stirring frequently, until golden brown, about 30 minutes. Let cool.
4. Whisk the eggs, milk, cream, and salt in a medium bowl; season with pepper. Crumble in the cheese, and stir in the caramelized onions. Pour the mixture into the tart shell; bake until puffed and pale golden brown, 30 to 35 minutes. Let cool at least 30 minutes before serving.
salmon, pea, and mint quiche
MAKES ONE 11½-INCH QUICHE
All-purpose flour, for dusting
Tart Dough with