Yield: 4 Servings
Egg Yolks 2 each
Heavy cream 1/3 cup
Flour 2 ¾ cups
Sugar 1 teaspoon
Salt 1/2 teaspoon
Butter, cold unsalted, cut into small cube 1 cup (2 sticks)
Whisk together the egg yolks and cream in a bowl and set aside. In the large bowl of an electric mixer – using the paddle attachment, combine the flour, sugar and salt on low speed.
Add the cold butter and mix until dry and mealy with no large pieces, about 2 minutes. With the mixer on low speed, slowly pour the cream mixture and mix just until the dough comes together.
Pat the dough into a flat disk, wrap in plastic and chill 2 hours.
Heat the oven to 350 degrees. Roll out the tart dough about 1/8 inch thick and line a 8-4 inch individual tart pans with removable bottoms with dough (you may use a 9 inch pie plate if need be).
Trim the excess dough. Chill in the refrigerator or freezer at least 30 minutes.
Remove the tart shells from the refrigerator or freezer and check for any holes – patch them with the leftover dough.
Line each tart shell with parchment paper and baking beans and bake until the rims have begun to color – 10-12 minutes (15 minutes for the pie plate).
Remove the beans and parchment paper and patch any more holes that may have appeared. Bake again until the bottom of the crust is a light golden brown, about 5-10 minutes (15 minutes for the pie plate).
Italian Sausages, casings removed 8 ounces
Mozzarella cheese, grated 3 ounces
Italian salami, diced 2/3 cup
Parmesan cheese, grated 1/2 cup
Basil, chopped 1/4 cup
Eggs 4 each
Milk 1/2 cup
Preheat oven to 425 degrees. In a small bowl, mix the milk and egg. Beat together to blend. Set aside. Line a 9 inch tall-sided tart pan with the dough. Make sure the edges of the dough are 1 inch taller than the pan. Dock the dough well and bake for about 15 minutes, or until golden brown. Remove from oven and let cool. Lower temperature to 400 degrees.
While dough is baking, break up sausages and sauté until brown. Remove sausages and let cool. When cool, add cheeses, salami and basil. Spoon mixture into crust. Season egg mixture with salt and pepper. Pour over tart filling.
Bake until filling is set and golden brown on top, about 30 minutes. Let cool for about 10 minutes and serve.