The deli tart: dark rye crust filled with ham, gruyere cheese and carmelized onion
The basic migaine (egg base) recipe for this tart comes from Aunt Eleanor's "Never Fail" Pie Crust and Classic Pie Recipes, a book I wrote with my baking partner and best friend, Julie Propp. I added dark rye flour to the oil-based crust recipe. It came out spicy and crisp. Serve with hot mustard, a dill pickle spear and a beer for cold winter comfort food. <br /> <br />We have lots more pie recipes at www.piebite.com. <br />
Share:
0
20
0
Comments