Got out of town guests? Need a New Year’s Day brunch show stopper? We’ve got just the thing.
- 1 cup plus 2 tablespoons all-purpose flour
- 7 tablespoons unsalted butter, softened
- pinch salt
- 3 to 4 tablespoons water
- 2 tbsp. olive oil
- ¼ cup caramelized onion
- 1 cup roasted red pepper strips
- 1 cup cooked andouille, thinly sliced
- Sea salt and freshly ground pepper
- 2/3 cup milk
- pinch each cumin and cayenne
- 6 large eggs
- 1/3 cup heavy cream, preferably not ultra-pasteurized
- 8 oz. shredded cheddar or provolone
To make the pastry: In a bowl, using fingertips, mix the flour, softened butter, and the salt, adding just enough of the water to form a ball. Do not overwork the mixture. Cover and chill for several hours.
To make the filling: Heat two tablespoons of olive oil in a small skillet over medium heat. Add the onions and cook, stirring, for about 5 minutes. Add peppers and cook over medium heat until juices are evaporated, about 5 minutes. Remove to a medium bowl and let cool. Stir in sausage. Season to taste with salt and pepper.
In a medium bowl, whisk the milk into the eggs. Add the cream and continue whisking until homogenous. Season lightly with salt and pepper.
Preheat the oven to 375 degrees. Roll the chilled dough on a lightly floured surface into a 12 inch circle. Pat into a 10-inch tart pan so that the dough extends up over the edge by ¼ inch. Prick the bottom and sides with a fork and gently line with a sheet of foil, pressing against the bottom and sides. Bake for 6 minutes. Remove the foil. Bake for another 5 minutes, pressing down any pockets with a fork. Spoon in the vegetable mixture and pour the egg mixture over. Top with cheese. Bake for 30 minutes, or until puffed and golden.
Serves 4 to 6.