Saturday, March 12, 2011

The Case of Tomato Goat Cheese Tart

Tomato Goat Cheese Tart

1 cup spelt flour
1 tsp sugar
3/8 tsp salt (divided)
1/3 cup butter, chopped
4 tsps vinegar
3 eggs
1/2 cup 2% milk
1/2 cup evaporated 2% milk
1/4 tsp pepper
5 oz goat cheese
1 green onion, chopped
4 Roma tomatoes, quartered lengthwise, with cores and seeds removed

Grease a 9" round pan, one with a removable ring. Mix together the spelt flour, sugar and 1/8 tsp salt in a bowl. Cut in the butter until the mixture forms coarse crumbs. Add the vinegar and work until a ball forms. You may need to add a tsp of water. Press the dough over the bottom and slightly up the ring of the pan, and refrigerate for 30 min. Preheat oven to 400ºF. Mash the goat cheese in a bowl. Whisk the eggs, then whisk in the 2% milk, 2% evaporated milk, 1/4 tsp salt, and pepper. Gradually combine the egg mixture with the goat cheese, not worrying about lumps. Fan the tomatoes on top of the crust in a circular pattern. Pour on the egg mixture. Evenly distribute the green onion. Bake on a lower rack for 50 min. Let stand 15 min. Set the tart on a serving dish, then remove the ring from the pan – ta-da! Serves 4.

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