Tarte aux têtes de violon et au bacon

par
Southern Living Fiddlehead-and-Bacon Tart sliced on a platter to serve


Photo:

Frederick Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Claire Spollen


Active Time:
45 mins

Chill Time:
1 hr 25 mins

Total Time:
3 hrs 20 mins

Servings:
6

If you’re a cook who loves to taste raw ingredients, resist the urge when it comes to fiddlehead ferns—you’ll likely get a stomachache. Wait until they’re boiled and then baked in this cheesy tart to enjoy their fresh,

asparagus

-like flavor.

Not all varieties are edible, so source ostrich fern fiddleheads from a reputable provider at your local farmers’ market or online to ensure you get the right kind.



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Ingredients


  • 4


    thick-cut applewood-smoked bacon slices

    , chopped


  • 1/4


    cup

    cold

    unsalted butter

    , cut into small pieces, plus melted butter for drippings, if needed


  • 1 1/2


    cups


    all-purpose flour

    , plus more for dusting


  • 1


    tsp.


    kosher salt

    , divided, plus more for salting water


  • 3-4


    Tbsp.


    ice water

    , plus more for ferns


  • 1 1/2


    cups


    trimmed fresh edible fiddlehead ferns


  • 2


    large


    eggs


  • 1


    large


    egg yolk


  • 1


    cup


    half-and-half


  • 1 1/2


    oz.


    Parmesan cheese

    , grated (about 1/3 cup)


  • 1/4


    tsp.


    ground white pepper

Directions

  1. Heat a small skillet over medium. Add bacon; cook, stirring occasionally, until fat has rendered and bacon is crisp, 8 to 10 minutes. Using a slotted spoon, remove bacon from skillet to a paper towel-lined plate. Scrape bacon drippings into a heatproof glass measuring cup to equal 1/4 cup. (Stir melted butter into drippings as needed to equal 1/4 cup.) Freeze drippings, uncovered, until firm, about 45 minutes.

  2. Place flour and 1/2 teaspoon of the salt in a food processor; pulse to combine, 2 to 3 pulses. Add cold butter; pulse until mixture resembles coarse meal, about 8 pulses. Remove bacon drippings from freezer, and remove from measuring cup. Cut drippings into small pieces, and add to flour mixture. Pulse until mixture resembles coarse meal, about 5 pulses. Drizzle 3 tablespoons of the ice water over top of flour mixture; pulse just until dough starts to come together and is crumbly, 10 to 12 pulses. Add additional 1 tablespoon ice water, 1 teaspoon at a time, if needed. Turn dough mixture out onto a large piece of plastic wrap; gently bring dough together using edges of plastic wrap, and pat into a 1-inch-thick disk. Wrap in plastic wrap, and chill for 30 minutes.

  3. Preheat oven to 350°F. Unwrap dough, and roll into a 12-inch circle on a floured work surface. Gently fit dough into a 9-inch tart pan with a removable bottom, pressing dough into bottom and up sides of pan. Trim and discard excess dough. Line dough with parchment paper, and top with pie weights or dried beans. Bake for 20 minutes. Carefully remove parchment paper and pie weights. Bake at 350°F until just light golden, 25 to 30 minutes. Remove pan from oven; cool tart shell to room temperature, about 15 minutes. Do not turn oven off.

  4. Pendant ce temps, porter à ébullition une petite casserole d’eau légèrement salée. Pendant que l’eau bout, remplir un bol moyen d’eau glacée ; mettre de côté. Ajouter les fougères à l’eau bouillante ; faire bouillir jusqu’à ce qu’elles soient tendres et croustillantes, 5 à 7 minutes. Égoutter et plonger les fougères dans de l’eau glacée ; laisser reposer 5 minutes. Égoutter les fougères et les éponger soigneusement.

  5. Dans un bol moyen, fouetter les œufs et le jaune d’œuf jusqu’à ce qu’ils soient bien mélangés. Ajouter la moitié et la moitié du lait, le parmesan, le poivre et la demi-cuillère à café de sel restante ; fouetter jusqu’à ce que le tout soit bien mélangé. Placer le moule à tarte sur une plaque à pâtisserie recouverte de papier d’aluminium. Parsemer le bacon à l’intérieur du fond de tarte cuit. Verser le mélange d’œufs sur le bacon et recouvrir de fougères. Cuire au four à 350°F jusqu’à ce que les œufs soient pris, 30 à 35 minutes. Retirer du four. Servir chaud ou à température ambiante.