The Deli Tart: Gloomy Rye Crust stuffed with Ham, Gruyere Cheese and Carmelized Onion

The elementary migaine (egg irascible) recipe for this tart comes from Aunt Eleanor’s “By no procedure Fail” Pie Crust and Classic Pie Recipes, a book I wrote with my baking partner and largest friend, Julie Propp. I added dusky rye flour to the oil-primarily based utterly mostly crust recipe. It came out keen and crisp. Abet with sizzling mustard, a dill scrape spear and a beer for cold winter comfort meals.

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—Piemaker Mary

Instructions

1. Preheat the oven to 425 levels F. Establish one oven rack in the lowest draw in the oven.
2. In a medium sized mixing bowl, crack 6 recent eggs. Plod till the yolks are damaged and blended.
3. Establish ham in a skillet over a medium flame. Cook ham till it’s gentle red. Grab far off from flame, frigid and dice into chunk size pieces. While it cooks, grate the cheese.
4. Add cream, salt, pepper, nutmeg to the eggs and toddle till blended.
5. Within the skillet, add the onion to the drippings from the cooked ham. Cook the onions over a medium flame till vivid and browned. Grab far off from the flame and allow to frigid.
6. In a huge mixing bowl, mix the flour (rye and white) with the salt.
7. In a deep bowl, mix the vegetable oil and ice water till it’s opaque and frothy.
8. Add the oil combination to the flour and salt combination. Mix with a fork till blended. The dough will win moist clumps. With your fingers, win the dough accurate into a ball. This might possibly seemingly possibly well well feel oily and a petite bit moist.
9. Whisk two sheets of waxed paper about 15 inches in length. Establish them side by side on a flat surface, with the long edges overlapping by about 3 inches.
10. Divide the pie dough into 2 balls. Grab one ball and draw it on the center of the overlapping sheets of waxed paper. Gently flatten the ball of dough along side your fingers.
11. Whisk two more sheets of waxed paper. Establish them over the ball of dough, overlapping the long edges by about three inches.
12. Roll out the dough, consistently holding the waxed paper between the dough and the flat surface, and between the dough and the rolling pin. Roll in transient gentle strokes initiating from the center to the fringe of the dough, spinning the wax paper round as you assemble, so that you just win a round share of pie dough.
13. While you accumulate a circle about 14 inches in diameter, invert your tart pan over teh dough to substantiate that that the dough is ready an bound or two bigger than the pan the total procedure round. Gently peel the wax paper off the pause of the dough. Invert the tart pan over and onto the dough. Crawl your hand beneath the backside sheet of waxed paper, between the paper and the flat surface and flip the dough and the tart pan. Adjust it till the tart pan is centered beneath the pie dough.
14. Gently pat the tart crust down into the pan. Peel away the wax paper. Don’t bother of the dough tears reasonably. Just tender the edges together.
15. Well-organized the fringe of the tart. to the pause of the pan. Must you are the usage of a staunch tart pan, correct roll your rolling pin over the pause and the edges minimize the crust accurate into a fine gleaming line.
16. Establish the ham in the backside of the crust. Add the onions on top of the ham. Add the cheese on top of the onions. Plod the egg combination reasonably and the pour it over the substances.
17. Establish the stuffed crust on the backside shelf (backside 1/3) of the oven. Cook for 15 minutes.
18. Lower heat to 350 levels F. Cook for every other 45 minutes and capture. The center will serene be reasonably jiggly but don’t bother, egg continues to cook because it cools.
19. Cold for roughly 15 minutes and cleave into eight pieces. Abet with dill scrape spears and sizzling mustard.