Radicchio Tart
Inspired by Mastering the Art of French Cooking
Makes one 10-inch tart

My plan was to use Gruyère cheese but I was out.  I opted for Parmesan instead.

1 medium head radicchio, outer leaves removed, cut in quarters, cored, and thinly sliced
½ cup water
Juice of ½ lemon
1 tsp. salt
3 tbsp. unsalted butter
3 eggs
1½ cups whipping cream
Pinch of nutmeg
Few grinds of pepper
½ cup freshly grated Parmesan cheese, divided

½ recipe Olayia’s Tender Tart Dough (recipe follows)

Preheat the oven to 400ºF.

Boil the radicchio over moderately high heat in a heavy-bottomed saucepan with the water, lemon juice, salt and butter until the liquid has almost evaporated.  Lower the heat and stew gently for 20 to 30 minutes until the radicchio is very tender and has lost its brilliant color.  Allow to cool slightly.

Beat the eggs, cream, ¼ cup of the Parmesan, and seasonings in a mixing bowl to blend.  Gradually stir in the radicchio.  Check seasoning.  Pour into the partially baked pastry shell.  Sprinkle on the other ¼ cup of cheese.  Bake in the middle of the oven for 25 to 30 minutes, or until puffed and browned.

Olaiya Land’s Tender Tart Dough

3 cups all-purpose flour
2 tbsp. sugar
1¾ tsp. salt
1 cup plus 2 tbsp. (2¼ sticks) chilled unsalted butter, cut into ½-inch cubes
8 tbsp. (or more) ice water
1½ tsp. apple cider vinegar

Blend flour, sugar, and salt in a food processor.  Add butter; using on/off turns, process until coarse meal forms.  Add 8 tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by the teaspoon if dough is dry.

Gather dough together.  Turn out onto work surface; divide dough in half.  Form each half into ball and flatten into disk.  Wrap disks separately in plastic and refrigerate 1 hour.  (Can be made ahead.  Keep dough refrigerated up to 2 days, or enclose in a resealable plastic bag and freeze up to 1 month.  Thaw in the refrigerator overnight.)  Soften slightly at room temperature before rolling out.

For this tart, use half the dough.  Roll out into a 13-inch circle or square.  Transfer the dough to the tart pan and prick the bottom all over with a fork.  Place in the freezer for 10 minutes.  Remove from the freezer and line the pan with parchment paper or foil.  Fill with pie weights or dried beans and bake for 10 minutes.  Remove the weights and bake for another 10 minutes, or until the crust is still pale, but dried out and starting to turn just a bit brown.  Proceed with the recipe.