If you never make it to his famed Connecticut bakery, you need only crack open the just-launched ‚ÄúThe SoNo Baking Company Cookbook‚ÄĚ to realize the pastry genius that is John Barricelli; you can practically smell his blueberry tartlets wafting up from the page. For this quiche-like pie that‚Äôs as good sliced up at a dinner party as it is for breakfast the next morning, he draws inspiration from the beer and grilled onions ubiquitous at backyard barbecues and encases it in his classic p√Ęte bris√©e crust.
Makes: 6 to 8Ingredients:
- 1‚ĀĄ2 recipe p√Ęte bris√©e, chilled or one disc store-bought pie dough
- 8 ounces thick-cut slab bacon, diced 1‚ĀĄ3- to
- 1‚ĀĄ2-inch thick (about 11‚ĀĄ4 cups)
- 8 ounces Brooklyn Brown Ale
- 1 large onion, thinly sliced
- 4 large eggs
- 2 large egg yolks
- 1 cup heavy cream
- 2‚ĀĄ3 cup grated Fontina cheese (about 3 ounces)
- 1‚ĀĄ2 cup milk
- 1‚ĀĄ2 teaspoon coarse salt
- 1‚ĀĄ3 teaspoon fresh-ground black pepper
- pinch grated nutmeg
• On a lightly floured work surface, roll the dough (try John's pate brisee) to a 12½- to 13-inch round, about 1/8-inch thick. Fit the dough into a 9½- to 10-inch ceramic tart pan that is 1½ inches deep, and trim the dough so that it comes slightly above the rim of the tart pan (the dough will just fit, with little or no excess). Refrigerate the pan until the dough is firm, about 30 minutes.
• Meanwhile, cook the bacon in a sauté pan over medium heat until the fat is rendered and the bacon is lightly browned, about 15 minutes. Remove the bacon with a slotted spoon, and discard all but about 2 tablespoons of the bacon fat. Add the onion to the fat, and cook until softened and lightly browned, 12 to 15 minutes. Add 4 ounces of the Brown Ale and continue cooking, stirring until the beer evaporates.
• Set the oven rack in the lower third of the oven, and preheat the oven to 425 degrees.
• In a large bowl, whisk together the eggs and yolks to combine; add the milk, cream and remaining beer, and whisk to blend. Season with salt, pepper and nutmeg.
• Place the chilled tart shell on a baking sheet. Sprinkle half of the cheese over the bottom, then add the cooked onion and bacon in an even layer. Place the baking sheet in the oven, and carefully pour the custard mixture into the tart shell. Sprinkle the remaining cheese over the top.
• Bake until the crust is golden brown, the quiche puffs, and the custard is just set, about 35 to 40 minutes or when a knife inserted into the center of the pie comes out clean. Let cool on a wire rack for at least 10 minutes, then serve in wedges.