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Peameal, Green Bean, & Cheese Tart
Preparation info
- Makes one 9 inch 23 cm ) tart . Serves
6 to 8
- Difficulty
Easy
Appears in
By Anna Olson
Published 2009
Quiche may be a breakfast and brunch staple, but I find it benefits from a little makeover now and again. This fluted tart has an elegant presentation, and is a step up from quiche Lorraine.
Ingredients
Crust
| all-purpose flour |
Method
For the crust, pulse the flour and butter in a food processor until they have a rough, crumbly texture. Add the Parmesan and water and pulse until the dough comes together. Turn the dough out, shape it into a disk, wrap, and chill until firm but not hard, about 30 minutes.