Fontina Frittata Tart
This is the Palmer family Christmas morning tradition. We like the tart at room
temperature with salsa on the side, but it is also delicious warm and cheesy just out of the
oven. Wrapping paper flies as the boys open their gifts, while Lisa and I enjoy our strong
coffee and sit back to enjoy the show while we wait for the tart to come out of the oven.
1 pound lean, smoky bacon (see Sidebar), cut into small pieces
2 leeks, well-washed and trimmed, white with some green part, chopped
10 large eggs, at room temperature
½ cup crème fraîche
1½ cups (about 6 ounces) grated fontina cheese
Salt and pepper
½ recipe Short Pastry for Tarts and Pies (recipe follows), fit into a 10-inch tart
pan
Preheat the oven to 350ºF.
Place the bacon in a large frying pan over medium-low heat and fry, stirring
occasionally, for about 12 minutes or until all of the fat has rendered out and the
bacon bits are crisp. Using a slotted spoon, transfer the bacon to a double layer of
paper towel to drain.
Pour off all but about 1 tablespoon of the bacon fat. Return the pan to
medium heat and add the leeks. Cook, stirring occasionally, for about 5 minutes
or just until the leeks have sweat their liquid. Using a slotted spoon to allow
excess fat to drip off, transfer the leeks to a medium mixing bowl. Let cool
slightly.
Add the eggs to the leeks and whisk vigorously to combine. Then, whisk in
the crème fraîche followed by the cheese. When blended, season with salt and
pepper.
Pour the egg mixture into the tart shell. Scatter the bacon bits over the top.
Bake for about 1 hour or until the center is set and the top and the pastry are
golden brown.
Set on a wire rack to cool for about 10 minutes before cutting into wedges
and serving.
SHORT PASTRY FOR TARTS AND PIES
Makes enough for 2 tart shells or 1 double-crust pie
The pastry recipe is a perfect all-purpose dough. You can add a teaspoon of sugar to the
mix when making sweet pies or tarts; you can also use lard for meat-based mixes and a
mixture of butter and vegetable shortening for a less-rich dough.
2½ cups all-purpose flour, sifted
½ teaspoon salt
1¼ cups (2½ sticks) plus 1 tablespoon unsalted butter, cut into cubes and
chilled
½ cup ice water
Wondra flour for rolling the dough
Combine the flour and salt in the bowl of a food processor fitted with the
metal blade. Process to aerate and blend.
Add the butter and, using quick on and off turns, process just until crumbly.
With the motor running, slowly add the water and process just until the dough
begins to pull into a ball. Scrape the dough from the processor bow, divide in half
and form each piece into a flat disk. Wrap in plastic wrap and refrigerate for about
30 minutes to chill before rolling. The dough may also be frozen; thaw before
using.
Place a light dusting of Wondra flour on a clean, flat work surface and on the
rolling pin. Place the dough in the middle of the floured surface and, using a very
light hand, begin rolling out from the center, lightly coating it and the rolling pin
with Wondra if the dough wants to stick. Gently lift the rolling pin as you near the
edge to prevent breakage. Roll until you have a circle about 2 inches larger than
the size of your pan.
Lift the dough by gently folding it in half over the rolling pin. Then, place it,
still folded, into the tart (or pie) pan. Carefully unfold it so that it covers the
bottom of the pan. Try not to pull or stretch the dough or it will shrink away from
the sides of the pan during baking. If the dough tears, gently pinch it back
together or patch the hole with leftover dough. Smooth the dough down into the
pan and up the sides with quick pressing movements. For a tart, trim off excess
dough around the edge. For pies, leave the excess dough so you can crimp both
the bottom and top together once the bottom shell is filled.
Use as directed in a specific recipe.