Goat Cheese and Spring Herb Tart
2016-04-11 22:48:28
Makes 1 (11-inch) tart, 8 servings
Ingredients
- Tart Crust (recipe follows)
- 1 cup heavy whipping cream
- 4 large eggs, lightly beaten
- 2 egg yolks
- 1/2 cup chopped green onions
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 (4-ounce) package goat cheese, crumbled
Tart Crust
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 3/4 cup cold unsalted butter, diced
- 1/2 cup ice water, strained
Instructions
- Preheat oven to 325°.
- On a lightly floured surface, roll dough into a 12-inch circle. Place dough in bottom and up sides of an 11-inch tart pan with a removable bottom. Prick dough with a fork. Line dough with parchment paper, and fill with pie weights. Bake for 20 minutes; remove pie weights, and bake for 10 minutes, or until light golden brown. Remove from oven, and let cool completely.
- In a medium bowl, whisk together cream, eggs, and egg yolks until smooth. Add onions, parsley, basil, salt, and pepper, whisking to combine. Pour mixture into prepared crust; dot with goat-cheese crumbles. Bake for 30 to 40 minutes, or until mixture is set and lightly golden.
- Remove from oven, and let cool slightly; serve warm or chilled. Tart can be stored, refrigerated, in an airtight container for up to 3 days.
Tart Crust
- In the work bowl of a food processor, pulse together flour and salt. Add butter, and pulse until mixture is crumbly. With machine running, gradually add water through spout. Pulse just until dough comes together.
- Remove dough, and place on a lightly floured surface; gather loosely to form a disk. Wrap with plastic wrap, and chill for at least 30 minutes.
Victoria https://www.victoriamag.com/
I made this yesterday and it was fabulous! I did add a bit of fresh rosemary and some crumbled bacon which gave it a wonderful contrast of tastes. Because I added bacon, the next time I make this I will delete the salt ingredient as the bacon is salty enough.
My weekend guest LOVED this and asked for the recipe!
Bon Apetite !
Brandon Hartford
Te Deum Cottage