The Upper Crust

I’ve mentioned before that I don’t have much patience for pastry, for the precision and measuring it requires, but I’m lucky that my husband does. A couple of months ago, we teamed up to make Gourmet’s Onion Tart with Mustard and Fennel, and it was a big hit with us.

Mike was really looking forward to revisiting the crust recipe once we got settled in and finally set up Big Red, and last night he did just that. For the topping, I sliced and crisped up two strips of Simmons Farm bacon, then softened three sliced leeks in the rendered fat. I mixed about half a cup of Renaissance Ricotta with about 2 oz. of young fresh goat cheese until they were well incorporated, and spread the cheeses over the crust, adding the leeks and bacon on top. I baked the crust in a 400 degree oven for about half an hour.

Though the texture of the dough was a bit stickier when raw than the first time Mike made it, he was really pleased with how it turned out, and so was I. It was light and tender when baked, with a great texture and flavor. I think we can safely add this crust recipe to our go-to list, as it’s easy to put together and will make a great base for a wide variety of toppings.

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