Baking Bonanza! Ginger Choco Cake — Mushroom Spinach Habanero Quiche — Sweet Potato Tart
Posted on October 5, 2007 by Kris Nelson
Baking Bonanza! Earlier in the week, I timed it juuust perfectly so I could bake not one, not two, but three things! This is a job forrrrr Oven Efficiency Girl dunduhduhnaaa!! I made a super dense Ginger Choco Cake, a Mushroom Spinach Pecorino Romano / Parmesean Habanero Quiche, and a super-sized Sweet Potato tart with freshly whipped vanilla cream. I did it all while Chris was doing his homework and when he stepped into the kitchen, he actually drooled! A badge of accomplishment for all chefs, hehe.
The Pâte Brisée (crust) was the best I’ve ever made and my god, you should make it too! When they say “tender and flaky” crust, they must have used this recipe (from Martha Stewart, of course! Who else uses the fancy French term for “pie crust”?)
(Makes 1 double-crust or 2 single-crust 9- to 10-inch pies)
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
- In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
About the Author