Leftover egg yolk tart
Okay, this is a leftover smashing meal. Good luck!
For the pastry
- 125 grams plain flour + more for rolling out
- 65 grams unsalted butter
- 35 + 30 grams lard/unsalted butter, respectively
- pinch salt
For the leftover egg yolk filling
- 1-2 leftover egg yolks
- 1-2 whole eggs
- 150 ml cream (double or single)
- 1 onion add in another one or two if not using bacon
- 100 grams bacon (optional) you could use mushrooms instead
- 150 grams cheese - cheddar, Gruyere, double Gloucester.... just a melting cheese, it doesn't really matter which one
- optional: 1 parmesan rind
- optional: bay leaf, nutmeg
- Salt & pepper
- Scales and mixing bowl
- Food processor or mixing bowl
- Chopping board and knife
- Bowl & cover for pastry
- Measuring jug
- Rolling pin
- Pie dish, ceramic or metal
- Baking beans
- Greaseproof paper
- Optional saucepan
If using bay, parmesan rind ....
If making your own pastry, processor method
If making your own pastry by hand
Add just enough water to make it come together. This means that, when you squish it about, it doesn't crack and crumble.
Place in the bowl, cover and leave for at least 30 minutes in the fridge.
Make the filling
If you're using bacon, cut the fat off and put it in the pan to render. This will give the whole mixture the flavour of bacon.
Dice or slice the onion. Put the pan on around medium heat. Add the onions and DON'T LET THEM BROWN.
It'll take at least 15 minutes for the onions to squidge down. Make sure you cannot see any white.
Fry the bacon in with the onions. Grate the cheese.
If you've seasoned the cream with parmesan rind and bay, strain the cream into a bowl. Beat the egg yolks and whole egg into the cream. Stir in the cheese.
Bake the pastry
Turn the oven to 220C. Place a tray in the oven to heat.
When the pastry is golden and lovely, turn the heat down to 180C. Remove the
Flour your counter (if you've been tidy enough to clean it since making the pastry). Take the pastry from the fridge and roll it out. Place it into the tin/dish. Prick it all over with the fork. Place the greaseproof paper over the pastry, cover it with pastry weights..
Place the quiche onto the hot tray and bake for about 15 minutes, or until golden brown.
Meanwhile, mix the onions, bacon and cheese custard mixture. Taste and season further if needed.
When the pastry is cooked, carefully remove the hot baking beans and leave them to cool.
Pour the custard into the hot pastry case and return to the oven. Bake for around 30 minutes or until set.