This week's challenge- make a quiche with a French pastry crust, Gorgonzola (Italian) cheese, onions and apples. Alrighty then.
Hate to admit this (and it's weird) but the blue-veined cheeses tend to taste like- 'er I say it? Vomit. I will never order Bleu Cheese or Roquefort dressing on my salad. Ick. But I press on. I have been fooled before. I start out thinking I'm not going to care for a certain dish and I end up loving it. Will it happen this time?
The tart dough recipe was a challenge. I'm used to my aunt's recipe that uses vegetable shortening as the fat. Dorie's calls for butter, of course. I chose to use the pastry cutter rather than the food processor method. That's what I'm familiar with.
Got to use my new French rolling pin. Woohoo! Works great!
The dough is wrapped and chilled for 3 hours.
Once it's cold through and through, it's rolled and gently fitted into the tart pan. I had a little trouble making it fit. It's not a text book job but I'm happy with it.
As Dorie says, "What you stretch now will shrink in the oven later."
Partially bake the tart shell, covered with foil, until lightly golden.
You can see I got a little shrinkage.
The shell bottom is covered with diced, cooked onion...
Diced gala apples were scattered over the onion. The Gorgonzola was crumbled and scattered over the apple.
Cream and eggs are combined and seasoned with white pepper and salt before pouring over the cheese-topped ingredients
What happened in the oven was magic. And the smell of it was wonderful!
The combination of flavors- onion, apples, cheese (oh my!)- was... delicious. I never would have guessed! Another winner from Dorie Greenspan's Around My French Table and our awesome cooks at French Fridays with Dorie.