Crust Shrunk - What Now?
I hurried through the steps to make a quiche in a tart pan and after pre-baking the crust it shrunk down considerably. I finished baking it alone and I'm now left with a beautifully golden and flaky crust, the problem is that it's barely a centimeter tall :)
What should I do to salvage my mistake? The result is still perfectly edible if topped with something, but there's no way it would be able to contain a custard at this point.
turn it into a summer vegetable tart:
- coat thins slices of zucchini and heirloom tomatoes with olive oil, sprinkle with salt, pepper & fresh thyme, and roast on a sheet pan in a 350-degree oven for about 10 minutes on each side, or until the zucchini is nice and golden.
- in the meantime, caramelize thinly sliced red or sweet white onion in a pan on the stove, and toss in some chopped fresh garlic a few minutes before turning off the flame.
- layer the vegetables into the crust in whatever order/fashion you choose, and scatter more fresh thyme (and if you like, some fresh basil) over the top.
- pop it back into the oven to finish baking the crust (follow the recommendation for your original recipe), but pull it out about 2 minutes early.
- crank up the broiler and grate fresh Parmigiano-Reggiano or Pecorino Romano over the top of the tart.
- stick it under the broiler for a minute or so until the cheese begins to melt & brown.
Top it with sweetened cream cheese, mascarpone, or creme fraiche, arrange fresh fruit over that, and drizzle with melted currant jelly, honey, or apricot preserves.
For future reference, blind bakethe crust on an inverted tart pan or pie pan (or between 2 inverted pans.