Saturday, March 12, 2011

#31 The Case of Tomato Goat Cheese Tart

Tomato Goat Cheese Tart

1 cup spelt flour
1 teaspoon sugar
3/8 teaspoon salt (divided)
1/3 cup butter, chopped
4 teaspoons vinegar
5 oz goat cheese
3 eggs
1/2 cup 2% milk
1/2 cup evaporated 2% milk
1/4 teaspoon pepper
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 teaspoon 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 teaspoon 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 teaspoon 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, run a knife around the edge of the pan, then remove the ring from the pan—ta-da!

Serves 4.

PS Replace the tomatoes with cooked beets and the goat cheese with feta for an alternative yum. 

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