Yields: 1 – 9” fluted tart ring
Components
Pie Dough
200 g Flour All-purpose, Sifted
2 g Salt
2 g Baking soda
120 g Butter Sweet, cold
1 ea Egg yolk
30 g Water, cold
Filling –
150 g Ham Black Forest Sliced
150 g Cheese Gruyère Grated
30 g Butter Sweet
175 g Onions Spanish Fine diced
3 ea Eggs whole
2 g Corn Starch
180 g Milk Homo
120 g Cream 35%
pinch Salt
pinch Pepper
pinch Nutmeg
Pastry Method
Using a food processor combine all dry ingredients in the processor bowl.
Add butter, cut into cubes, and process with an on/off motion until mixture resembles a coarse/mealy crumb texture.
Mix the egg yolks with water.
With the processor running add the liquid ingredients, all at once, through the feeder tube. Process until the dough comes together.
Remove dough, press into a ball, and flatten into a disc. Wrap and chill for at least 30 minutes before use.
Filling Method
Roll out pie dough and line into a 9 x 2 inch fluted tart ring.
Heat butter in a saucepan and add onions. Sauté onions, without browning, until cooked. Remove from pan and allow to cool.
Mix eggs with the corn starch, milk and cream. Whisk together until well combined.
Season mixture with salt, pepper and nutmeg.
Fill the flan pan with layers of ham, cheese and onion. Pour in the egg mixture.
Bake in a preheated oven 176°C (350°F) for 30-35 minutes. Let rest before serving.
Enjoy ! ADB