This is going to be short and sweet! I made two French Fridays with Dorie recipes last week: Mushroom and Shallot Quiche and Crispy, Crackly Apple-Almond Tart (a September recipe).
Dorie’s quiches are more like savory tarts than quiches, and this one was no exception. It was chock full of mushrooms, seasoned with fresh thyme and green onions, and topped with a touch of Gruyere cheese.
I really loved Mushroom and Shallot Quiche. I am torn whether this one or the Spinach and Bacon Quiche is my favorite. My daughter loved it too. She ate it heartily, both the night I served it and the next evening when she had leftovers while her dad and I were out on a date night (yay!). My husband liked it, but thought it was a little heavy on the mushrooms.
Earlier in the week, I finally got around to making Crispy, Crackly Apple-Almond Tart. This tart is a simple, but tedious, dessert to make.
The simple: The almond cream is made by simply whisking together almond flour, sugar, an egg, vanilla, and heavy cream. The apples are thinly sliced and placed on top of the tart.
The tedious: Assembling the phyllo dough crust. If you have never worked with phyllo before, it is very, very, very thin sheets of dough. Eight of these sheets are laid out one at a time, buttered, and sprinkled with sugar. Lay another sheet of phyllo on top and repeat. I almost took the easy way out and used puff pastry. The last time I worked with phyllo it was a nightmare! But then I saw that Trader Joe’s now carries phyllo and thought it must be a better quality than I used last time, so I decided to give it a go. The Trader Joe’s brand was much easier to work with. Whew!
The phyllo dough was worth the effort! I loved the crispiness of the crust, and the caramelization caused by that sugar sprinkled between the layers. The flavors all went together very nicely.
I guess that wasn’t so short and sweet after all! Maybe I just had to think it would be so I could tackle it with abandon!