Chef Angela Schmidt from Chef U
2 C all purpose flour, sifted plus additional for rolling
1 t kosher salt
2 sticks of butter, chilled and cubed
¼ C ice water
- Sift 1 C flour and place in the bowl of a standing mixer with the paddle attachment and stir.
- On low speed, add butter in batches. Increase the speed to medium and mix until all of the butter is incorporated.
- Sift remaining cup of flour. Reduce speed to low, and slowly add remaining cup of flour. You should see layers forming in dough as you add the flour.
- And water and mix until just combined. The dough will be moist and sticky. Turn out onto floured surface and lightly knead till smooth and soft.
- Wrap in plastic and chill for at least 30 mins.
- Once chilled, lightly flour working surface and roll out to about ¼ thickeness and 14" diameter. You want the dough to overhang on the edges of your springform pan. Press lightly into pan. Cover with parchment and fill with dried beans. Chill 10 mins.
- Bake at 375 degrees for 35 minutes. Remove the beans and bake an additional 15 mins till light brown.
2 C whole milk
2 C heavy whipping cream
6 large eggs
1 T kosher salt
¼ t ground white pepper
¼ t ground nutmeg
- Combine milk and cream in a medium saucepan. Bring to almost a simmer. Remove from heat and let cool 10 mins
- After the milk mixture has cooled, place 3 eggs, 1 ½ t salt, 1/8 t white pepper, pinch of nutmeg and half of the milk mixture in blender. Blend until light and foamy. This is your first layer. Repeat for second layer.
1 lb slab bacon (Nueske's or Benton's, available at high end markets such as V Richards)
2 C carmelized onions
¾ t kosher salt
¼ t ground black pepper
2 t thyme, picked
½ C emmentaler or comte cheese
- Dice slab bacon in ¼ " cubes and place in large skillet over medium heat.
- Once the fat has rendered, add carmelized onions, salt, black pepper and thyme. Saute till fragrant. Drain.