KITCHENAID BLENDER WILLIAMS SONOMA RECIPES

Steps:

• <h3><b>Step 1. Make the Dough</b></h3> <b>By hand:</b> In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
• <b>With a stand mixer:</b> Using the flat beater, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.
• <b>Nut dough variation:</b> Add 2 tablespoons of ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed. &nbsp; <h3><b>Step 2. Flatten the Dough and Chill</b></h3> Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
• <b>Make-ahead Tip:</b> The dough can be made ahead of time and frozen for up to one month. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Or, use the round to line a tart pan and wrap well. &nbsp; <h3><b>Step 3. Roll Out the Dough</b></h3> On a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick. &nbsp; <h3><b>Step 4. Cut the Dough</b></h3> Use a small, sharp knife to cut out a round 2 inches greater in diameter than your tart or tartlet pan.
• Use a small, sharp knife or a cookie cutter to cut out rounds 1/2 to 1 inch greater in diameter than your miniature tartlet pans.
• If using a rectangular tart pan, cut out a rectangle 2 inches larger on all sides than the pan. Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart.

Steps:

• To make the crust, in a large bowl, stir together the flour and salt, then add the butter and shortening. Using your hands, toss the butter and shortening with the flour, just to coat the pieces. Gather the flour mixture in your hands and rub it between your fingers and thumbs, letting the pieces drop back into the bowl. Repeat this quickly until the mixture resembles coarse meal; some larger butter chunks are okay.
• Add the ice water, 1 Tbs. at a time, and use your hands to toss the mixture and distribute the water until there are no dry spots; you will need to use about 4 Tbs. water. Then add more water as needed until the dough becomes tacky and you can gently press it into a small ball in your hand (you may need more water depending on the temperature of your kitchen).
• Transfer the dough to a floured work surface. Using floured hands, fold the dough once onto itself, then shape into a ball and flatten into a 4-inch (10-cm) disk about 1 inch (2.5 cm) thick. The dough should come together easily and should not feel overly sticky. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 3 days.
• When ready to use, place the chilled dough on a floured work surface and sprinkle both sides lightly with flour. Using a rolling pin and starting from the center of the disk, gently roll outward to the edges, applying gentle, even pressure and turning the dough about a quarter turn after every few rolls, until you have a 14-inch (35-cm) round about 1/8 inch (3 mm) thick. Sprinkle the dough with more flour if it starts to feel sticky as you roll.
• Carefully transfer the dough to a 9-inch (23-cm) deep-dish pie dish. Using your fingertips, gently push the dough into the bottom and sides of the dish, making sure it is smooth. Using scissors, trim the edges as needed, leaving a 1/2-inch (12-mm) overhang. Fold the overhang under itself and use your fingers to crimp the edges of the crust decoratively. Using a fork, gently poke holes all over the bottom crust. Freeze for 30 minutes.
• Preheat an oven to 425&#176;F (220&#176;C).
• Line the chilled piecrust with aluminum foil and fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges are starting to turn color, 15 to 18 minutes. Remove the foil and weights and continue to bake until the crust is starting to brown, 15 to 18 minutes more. Transfer to a wire rack and let cool completely. Reduce the oven temperature to 325&#176;F (165&#176;C).
• Meanwhile, make the filling: In a saut&#233; pan over medium heat, melt the butter. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the shredded zucchini and cook, stirring occasionally, until the zucchini is softened and starting to brown, about 4 minutes. Remove from the heat and season to taste with salt and pepper. Let cool.
• In a blender, combine the eggs, cream and milk and blend on the lowest speed. Transfer to a bowl and gently whisk in half of the Parmesan, the basil, cooled zucchini and shallots, 2 tsp. salt and a few generous grindings of pepper.
• Transfer the egg mixture to the cooled crust. Top with the sliced zucchini and sprinkle with the remaining Parmesan. Bake until the crust is light golden brown and the edges of the filling are set but the center still jiggles when gently shaken, 45 to 50 minutes.
• Transfer the pie dish to a wire rack and let cool for 1 hour. Cover loosely with foil and refrigerate until the filling is set, at least 6 hours or up to overnight. Serve at room temperature or hot. To reheat, preheat an oven to 350&#176;F (180&#176;C). Bake until the quiche is heated through, about 25 minutes. Turn the oven to broil and broil until the crust and filling are golden brown, 3 to 5 minutes.
• Meanwhile, in a bowl, toss together the arugula and lemon juice. Cut the quiche into slices and serve the arugula alongside. Serves 8.
• Williams Sonoma Test Kitchen