A simple tart rich with comfort.
I am not private in my opinion of comfort foods. My blog nestMeg, if nothing else, serves as a testament of my devotion to all things warm and buttery. Living so far from home necessitates cooking with an excess of butter from time to time. Is a flaky tart an acceptable replacement for my brother’s bear hugs or my sister’s permeating laugh? Well, no. But it makes a decent consolation prize.
Being a resident of New York City is taxing in all the ways you’ve heard (including, quite literally, taxes). There is no loneliness quite so profound as the one experienced while surrounded by a sea of strangers. Cures are difficult to come by. When home is a few bites away, sometimes that’s enough. In any case, it has to be.
This recipe comes from Alice Waters’ "The Art of Simple Food," which is my go-to resource for fresh and, obviously, simple food. Alice actually has the onion tart and the apple tart listed as two different recipes, but the two foods seemed like such a complementary pair. The dough recipe required no modification. It actually bubbles butter. Now that, my friends, is enough.
Apple onion cheese tart
For the dough:
Makes 2 12-inch tarts
2 cups flour
1/2 teaspoon salt
12 tablespoons cold butter, cubed
1/2 cup ice-cold water
Cut the butter into the flour with your fingers or with a stand mixer. Pour in the water slowly, until the dough begins to clump. (Mix for 30 seconds or less if using a mixer.)
Divide the dough in two and create two balls of dough. Wrap with plastic and compress into disks. Refrigerate for 1 hour.