Basic Short-Crust Pastry NY Times
1) Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
2) Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
3) To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
4) Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.
Pre-heat Oven to 375 F
Sautee vegetables & season & cool a little
Blend eggs, sour cream (or ricotta), nutmeg, pepper
Spread grated cheese over bottom of tart shell
Mix vegetables & feta
Spread vegetable mix over grated cheese
Pour custard over vegetable slowly
Bake on the middle rack for ~40 minutes, rotating half-way through
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|Serving Size: 1 (410g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 283 (47%)|
|Amt Per Serving||% DV|
|Total Fat 31.5g||42 %|
|Saturated Fat 18.2g||91 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 254mg||78 %|
|Sodium 1233.3mg||43 %|
|Potassium 663.1mg||17 %|
|Total Carbohydrate 47.4g||14 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 40.7g|
|Protein 32.5g||46 %|
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Calories per serving: 608
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