At Last, My Vegetable Tart
At last, my vegetable tart has come along! What did you think, that I was going to sing like Etta James? I've been wanting to make this vegetable tart for a very long time, and finally, last night I made it for dinner. Let me tell you, dear friends, it's awesome! You can personalize it with vegetables of your liking, but the goat cheese is a real keeper, it gives it an ultra special touch.
Vegetable Tart
Ingredients: Yield: 8 Servings
Pastry:
2 cups all purpose flour
3/4 teaspoon salt
1/2 teaspoon sugar
1 1/4 sticks chilled unsalted butter, cut in cubes
Filling:
2 large sweet potatoes, cut into 1 inch rounds
4 tablespoons olive oil
2 ripe tomatoes, sliced rounds
2 cups broccoli, steamed or cooked in microwave
1 medium onion, minced
3 tablespoon fresh parsley
4 ounces fresh goat cheese, crumbled
2 large eggs
3/4 cup heavy cream
Salt and pepper to taste
Instructions:
Preheat oven to 350 degrees. In food processor, pulse flour, salt, and sugar. Add butter; pulse until coarse meal size lumps form. Drizzle 3 tablespoons ice water over mixture. Pulse until moist clumps form. If too dry, add 1/2 tablespoon water at a time, but remember, just enough to handle well. Get two large pieces of wax paper; lay dough on top and form into a ball and flatten. Place other piece of wax paper on top; roll out dough to about a 12 inch round. Transfer to pie dish; pressing onto bottom and up sides of dish. Freeze for 10 minutes.
Line dough with wax paper; fill with dried beans and bake for 25 minutes. Remove paper and beans; return to oven and bake until golden brown, about 25 minutes. Let crust cool completely.
Preheat oven to 375 degrees. On baking sheet pan, place potatoes and drizzle with salt, pepper, 1 tablespoon parsley, and 3 tablespoons olive oil. Bake until potatoes are done, about 30 minutes.
Steam broccoli and set aside. In small skillet, cook onion in 1 tablespoon olive oil until translucent. Set aside. In a small bowl, whisk heavy cream with the eggs, add a dash salt and pepper; set aside.
Preheat oven to 350 degrees.
Place potatoes, tomatoes, onions, broccoli, and remaining parsley in pie dish; top with goat cheese. Slowly, pour heavy cream mixture over vegetables.
Bake tart until filling is set, about 50 minutes. Let stand for at least 10 minutes before serving.
Enjoy with french bread and a glass of wine
Vegetable Tart
Ingredients: Yield: 8 Servings
Pastry:
2 cups all purpose flour
3/4 teaspoon salt
1/2 teaspoon sugar
1 1/4 sticks chilled unsalted butter, cut in cubes
Filling:
2 large sweet potatoes, cut into 1 inch rounds
4 tablespoons olive oil
2 ripe tomatoes, sliced rounds
2 cups broccoli, steamed or cooked in microwave
1 medium onion, minced
3 tablespoon fresh parsley
4 ounces fresh goat cheese, crumbled
2 large eggs
3/4 cup heavy cream
Salt and pepper to taste
Instructions:
Preheat oven to 350 degrees. In food processor, pulse flour, salt, and sugar. Add butter; pulse until coarse meal size lumps form. Drizzle 3 tablespoons ice water over mixture. Pulse until moist clumps form. If too dry, add 1/2 tablespoon water at a time, but remember, just enough to handle well. Get two large pieces of wax paper; lay dough on top and form into a ball and flatten. Place other piece of wax paper on top; roll out dough to about a 12 inch round. Transfer to pie dish; pressing onto bottom and up sides of dish. Freeze for 10 minutes.
Line dough with wax paper; fill with dried beans and bake for 25 minutes. Remove paper and beans; return to oven and bake until golden brown, about 25 minutes. Let crust cool completely.
Preheat oven to 375 degrees. On baking sheet pan, place potatoes and drizzle with salt, pepper, 1 tablespoon parsley, and 3 tablespoons olive oil. Bake until potatoes are done, about 30 minutes.
Steam broccoli and set aside. In small skillet, cook onion in 1 tablespoon olive oil until translucent. Set aside. In a small bowl, whisk heavy cream with the eggs, add a dash salt and pepper; set aside.
Preheat oven to 350 degrees.
Place potatoes, tomatoes, onions, broccoli, and remaining parsley in pie dish; top with goat cheese. Slowly, pour heavy cream mixture over vegetables.
Bake tart until filling is set, about 50 minutes. Let stand for at least 10 minutes before serving.
Enjoy with french bread and a glass of wine
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