-
1
Preheat oven to 350 degrees F.
-
2
Whisk together dry ingredients in a medium sized bowl.
-
3
Add frozen butter and tablespoon of cream cheese.
-
4
With your fingers, combine the ingredients together until the butter is well incorporated into the flour. The dough will come together in a rough, sandy kind of way.
-
5
Pour in the milk and oil. With a fork, make sure the flour mixture is introduced into the liquid.
-
6
Dump the dough into a 9 inch tart pan. Using your fingers, press the dough evenly into the bottom and up the sides.
-
7
Line the pie crust with foil, weigh down with beans and bake for 10 minutes. Remove the foil and beans, bake for another 5-6 minutes or until golden.
-
8
Allow pie crust to cool to room temperature on a wire rack.
-
9
In a medium sized saucepan, melt butter over medium low heat.
-
10
Throw in shallots, garlic and thyme. Saute for about 5 minutes.
-
11
Mix in Brussels sprouts and apples, cook for another 6 minutes.
-
12
Deglaze pan with chicken broth. The filling will be ready when the apples are tender and there is no liquid remaining. Set aside.
-
13
In a medium sized bowl, whisk together, eggs, cream, milk and gruyere cheese. Add salt and pepper to suit your taste.
-
14
Arrange the filling on the bottom of the crust.
-
15
Pour custard over top and sprinkle additional cheese on top. Bake for 35 minutes. Serve immediately.
