Vegetable Tart Redux

We get SO much produce from the CSA that it's hard to eat is all up before it starts to wilt and lose its pizazz. So, I find that it's easy to just throw into a vegetable tart (go here for my base recipe for a vegetable tart). Today, I made one with chard, beet tops, summer squash, and fennel bulb. I also used ricotta, goat cheese and parmesan in the custard. Yum.

My Goat Cheese Tart

So, the use of goat cheese in the tart was a huge success at the Solstice Party, in my opinion. Heather, Michelle and my sister and her family cam eover yesterday and finished off the rest of it. I've already posted a link to a recipe that helped inspire my own, so here's what I did:

Goat Cheese Tart

1. First go here and follow the directions for the crust.
2. The directions for the filling are similar to the one above: Saute 1/2 - 3/4 c. chopped shallots and one clove minced garlic in a couple tbs. of extra-virgin olive oil. Add something green, chopped, about 2 cups. I used yellow-ribbed swiss chard (which is my favorite vegetable for this filling).
3. In a large bowl, whisk 3 extra-large eggs, 1/2 c. heavy cream, 1/2 c. cottage cheese and 11 oz. goat cheese (use garlic herb blend, if you want). Add a large handful of chopped basil.
4. Pour the sauteed greens into the egg mixture. Pour into prepared pie/tart crust.
5. Bake at 375 for about 1/2 hr. or until the top begins to turn golden but is still a little jggly in the middle. Sort of like jello -- set but not hard. It will cook a little more when it comes out. Let cool a bit before serving -- can be served warm or room temperature.

Tricia's Vegetable Tart . . . with Fiddleheads, mais oui

I have never gone wrong with this tart. I have made it many different ways: with swiss chard and mushrooms, with kale and asparagus, with shallots or onions carmellized in balsamic vinegar, with a whole wheat crust -- it's such a versatile, forgiving winner. Even my dad loved it. I packed up two slices for my parents as they were getting ready to go to Wells, ME for the weekend, and my dad "sampled" a corner of a piece and then proceeded to eat the rest of it.

Here's the recipe for the tart I served yesterday.

Vegetable Tart with Fiddleheads

 1 ¾ c. flour

¾ tsp. salt

1/2 c. extra-virgin olive oil

1/3 c. cold water

2 tbs. olive oil

1 med. leek, sliced, white and light green parts only

2 cloves garlic, minced

¾ - 1 lb. spinach, chopped

½ -3/4 c. fiddleheads

salt and pepper to taste

3 large eggs, lightly beaten

1/3 c. cottage cheese

1 c. grated Parmesan cheese

 

Preheat the oven to 425.

Make the crust. Whisk the flour and salt with a fork. Stir in oil and water. Dough will come together in a ball but will be too sticky to roll – press into pie plate. Puncture a few times with fork and bake for about 10-15 minutes.

 Make the vegetables: Heat the oil. Sweat the leeks for about 5 minutes. Add the spinach and fiddleheads, s&p to taste. Sautee until spinach is wilted but still bright.

 

Make the custard and finish: Mix the eggs with the cheeses. Pour in the vegetables. Pour into the pre-baked pie crust.

Bake at 375 for 25-35 minutes. Let cool to room temperature before serving. Serves 6-8.