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Make Some Frittatas
And Have A Brunch
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JEWEL
1/16
1998
142
PHILIP TEWEL
Food and Beverage Director
(810) 661-4050
Farmington Hills, Michigan
ou may think that frittatas
are hard to make, but they
aren't if you know some
simple tricks.
Tiny tartlet and barquette shells for
frittatas are often baked without a fill-
ing (blind) and filled just before they
are served. This is to prevent the crisp,
delicate pastry shells from absorbing
too much moisture.
Nick Malgierei, author of How to
Bake, explains this easy way to bake
the empty shells so they hold their
shape:
Butter the outside of another small
pan of the same size and place it
inside the dough lined pan. This is the
quickest and easiest way to bake blind,
but of course you need many pans to
accomplish this.
Bake tartlet shells on the middle
rack of a pre-heated 325 degree oven
for about 20 minutes, until they are a
deep golden brown.
You should use a 9-inch-square tart
pan or a 7 X 10-inch tart pan.
CORNMEAL DOUGH FOR
SAVORY TARTS
3/4 cup bleached all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon salt
1/2 teaspoon baking powder
6 tablespoons cold unsalted butter
1 egg
About 12 ounces dough, enough for
a 10- or 11-inch tart.
The combination of flour and corn-
meal makes this dough easier to roll
and form than one made entirely
with cornmeal. Yet the
cornmeal contributes its
distinctive flavor and
color to the dough.
I like to use this with
any filling variations that
include sweet-tasting ele-
ments, such as peppers
or tomatoes. It is also
good with any of
the quiches.
You may
find the corn-
meal dough a
little difficult
to roll since
the cornmeal makes the
dough less elastic and coherent than
an all-flour dough. If it starts to break
apart, just patch it into place in the
tart or pie pan. It will be fine.
To mix the dough by hand, com-
bine dry ingredients in a medium
mixing bowl and stir well to mix. Cut
the butter into 1-tablespoon pieces
-
and add to the dry ingredients. Toss
once or twice to coat the pieces of
butter. Rub the butter into the dry
ingredients with your hands or a pas-
try blender, continuously pinching
and squeezing it. Occasionally reach
down to the bottom of the bowl and
mix all the ingredients evenly together.
Continue rubbing the butter into the
dry ingredients until the mixture
resembles coarsely ground cornmeal
and no large pieces of butter remain
visible. Beat the egg in a small bowl
and pour over the flour and butter.
Stir in with a fork and continue to stir
until the dough begins to hold togeth-
1111
er.
To mix the dough in a food proces-
sor, combine the dry ingredients in a
work bowl fitted with a metal blade.
Pulse three times at 1-second intervals
to mix. Cut the butter into 1-table-
spoon pieces and add to the work
bowl. Process, pulsing repeatedly at 1-
second intervals, until the mixture is
fine and powdery and resembles
coarsely ground cornmeal with no
large pieces of butter remaining visi-
ble, about 15 pulses in all. Add the
egg to the work bowl; pulse ten times
or so, until the dough forms a ball.
Scatter a teaspoon of flour over the
work surface and scrape the dough out
onto it. Press and knead the dough
quickly three or four times, until it is
smooth and uniform.
Press the dough into a circle.
Sandwich . it between two pieces of
plastic wrap and press it into a 6-inch
circle.
Refrigerate the dough until firm, or
until you are ready to use it, at least
one hour.
Storage: Keep the dough in the
refrigerator up to two
days, or double-wrap
in plastic to freeze it.
Because the dough is
thin, it will defrost
quickly at room tem-
perature when you
intend to use it.
PEPPER AND ONION
FRITTATA TART
1 recipe Cornmeal Dough for
Savory Tarts
Filling:
3 medium red, green, or yellow bell
peppers (about 1 pound total)
1 medium red onion (about 4
FRITTATAS on page 144