Comments on: Baby Leek, Cheddar & Rosemary Tart

By: Susan S. Bradley

Susan S. Bradley — Sat, 25 Sep 2010 18:11:15 +0000

Amnah, yes, zucchini releases quite a bit of moisture on sitting or when cooked. However, there is quite a bit of leeway here in the proportion of the eggs to the liquid, so the zucchini factor alone should not be an issue. I am assuming you didn’t use an inordinate amount. If you stick with the custard specificed in the recipe and make the quiche a few times over the next year, you will soon discover the perfect indentation size for your oven, pan, etc. And after you perfect this, you will want to serve quiche all the time.; it’s that good.

By: Amnah

Amnah — Sat, 25 Sep 2010 04:15:06 +0000

Thank you, thank you, thank you for this information!! I made my first tart the other day and the custard was so soggy! I thought it was because of the zuchinni. Maybe that was also an indicator? Totally clueless. I will try again keeping in mind the size of the indentation.

By: sms bradley

sms bradley — Sat, 29 May 2010 00:46:55 +0000

Oh darn, I have been meaning to post my pastry crust, which is out of this world flakey and tender. I use 6 tablspoons very cold unsalted butter per cup of all-purpose flour. Cut the butter into pieces and then on a clean countertop, toss it with the flour to coat well. Now, using a heavy rolling pin, roll over the butter to create thin sheets, tossing is frequently with the flour. Gather into a mound and do this again. Repeat for a third time, sprinkle with 1-3 tablespoons ice water to bind, and gather into a ball. Flatten between sheets of plastic wrap and refrigerate for at least 2 hours. Roll out on a floured pastry cloth with a cloth covered rolling pin. I promise this will be the flakiest pie crust you have ever eaten. I’ll post sometime soon with more complete instructions.

By: Lornabug

Lornabug — Fri, 28 May 2010 16:17:29 +0000

Oh dear, however do I make your crust? Can I just take the chocolate out of your chocolate tarts’ crust?