Carrot Quiche 法式紅蘿蔔鹹撻

Among the French pastry, I adore the savoury as well as the sweet ones.  Came across many pastry crusts that I baked, this authentic French one pate brisee is my favourite; we can put any seasonal vegetables for the fillings.

Recipe:  (1pc 8" tart mould and 4pcs 3" tart mould)
La pate brisee
250g       all purpose flour
125g       butter in room temperature
50ml       ice water
1pc         egg yolk
1 tbsp     sugar
1/8 tsp    salt

Egg Fillings
3pcs        eggs
250ml      milk
250ml      cream or sour cream
100g        gruyere (french cheese)
salt and peppers 

Vegetables you like:  I put carrot this time :)

Cooking method:  bake in 180c for 1 hour

Procedure:
a)  Preheat the oven in 180c 10 mins before; 

b)  Put the flour, salt and butter in small cubes in a food processor, pulse one by one until the mixture looks like gross silt; then egg yolk, pulse a few times; pull the ice water into the mixture and pulse again, it's done if they are sticked together with two fingers;  

c)  Put the dough together, don't knead it just assemble them and roll up with wrap plastic and put into the fridge at least 3 hours or better prepared a day before;

d)  Mix all the fillings together, put aside;

e)  Roll the pastry about 0.5cm thick and put onto a tart mould, pick some small holes with a fork to avoid the pastry bubble up, put veggie and the egg fillings over; baking for one hour and look often to avoid burnt the surface.

**Enjoy!

在法式糕點類，我同樣喜歡鹹點以及甜點的。我烤過許多餅殼底，這個地道的法國 pate brisee 是我最喜歡的; 我們可以把任何季節蔬菜餡料。

配方：（1個8“撻模和4顆3”撻模）
底餅：
250克      中筋麵粉
125克      室溫牛油
50毫升     冰水
1個          蛋黃
1湯匙       糖
1/8茶匙    鹽

蛋漿：
3顆          蛋
250毫升   奶
250毫升   奶油或酸奶油
100克      格魯耶爾（法國奶酪）
鹽和胡椒

時令蔬菜：
200克
＊＊我放了胡蘿蔔:)

烹飪方法：烤在180℃1小時

步驟：
a）10分鐘前，將焗爐預熱180℃;

b）將麵粉，鹽和小方塊牛油放進食品處理器，用按建只按一下接一下，直到混合物看起來像毛淤泥; 然後放蛋黃，按數下; 將冰水倒進混合物中，並再次按數下，側試如粒粒粘在倆隻手指，那麼就可以了;

c）將麵糰混合在一起，不要揉它只是將它們組裝，並推出了包裝塑料放進冰箱至少3小時或前一天準備更好;

D）混合所有蛋漿裁料，待用;

E）將麵糰擀到約0.5cm厚，放到一個撻模，用叉子在上面針挑一些小孔，以避免餅底泡起來，把蔬菜和蛋漿餡放上; 烘烤一小時，並時常看看以避免把表面燒焦。

**盡情享受吧！