Savory Spring Vegetable And Goat Cheese Tart Recipes

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SAVORY SPRING VEGETABLE AND GOAT CHEESE TART



Savory Spring Vegetable and Goat Cheese Tart image

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Cheese     Dairy     Herb     Breakfast     Brunch     Side     Bake     Easter     Mother's Day     Lunch     Goat Cheese     Asparagus     Spring     Tarragon     Chive     Parsley     Green Onion/Scallion     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

1 store-bought pie crust
All-purpose flour (for surface)
2 bunches asparagus (about 1 1/4 pounds total), trimmed, peeled if thick
5 spring onions or 12 scallions
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 tablespoons unsalted butter
8 ounces soft fresh goat cheese
1/4 cup crème fraîche
1/4 cup heavy cream
1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh chives
2 teaspoons minced fresh tarragon
3 large eggs
Special Equipment
A 10" tart pan with removable bottom

Steps:

  • Roll out pie crust on a lightly floured surface to a 12" round. Transfer to tart pan and press onto bottom and up sides. Bake crust according to package instructions. Let cool in pan on a wire rack.
  • Preheat oven to 425°F. Line a baking sheet with foil. Cut off top 1 1/2" of asparagus tips; reserve. Slice stalks into 1/4" rounds. Cut white bulbs from spring onions; trim and quarter (halve if using scallions). Slice pale-green parts into 1/4" pieces. Toss asparagus tips and spring onion bulbs in a small bowl with 2 tablespoons oil; season with salt and pepper. Place in a single layer on prepared sheet; roast, turning once, until onions begin to brown and asparagus is bright green and tender, 12-15 minutes. Transfer to a small bowl. Reduce oven temperature to 375°F.
  • Meanwhile, heat remaining 1 tablespoon oil and butter in a medium skillet over medium heat. Add sliced asparagus and pale-green parts of spring onions; season with salt and pepper. Cook, stirring often, until onions are soft and asparagus is bright green and tender, 6-8 minutes. Let cool slightly in pan. Spread evenly over bottom of tart crust.
  • Whisk cheese and next 5 ingredients in a medium bowl. Season with salt and pepper. Whisk in eggs. Pour over vegetables. Scatter asparagus tips and spring onion bulbs over.
  • Bake tart until edges of crust are golden brown and filling is set, 20-22 minutes. Let cool in pan for 20 minutes or up to 4 hours.
  • Remove sides of pan. Serve tart warm or at room temperature.

GOAT CHEESE TART



Goat Cheese Tart image

Provided by Ina Garten

Categories     appetizer

Time P1DT17h25m

Yield 6 servings

Number Of Ingredients 10

1 1/2 cups all-purpose flour, plus more for dusting the board
Kosher salt
13 tablespoons cold unsalted butter, divided
3 to 4 tablespoons ice water
3/4 cup chopped shallots (3 to 4 shallots)
10 1/2 ounces garlic-and-herb soft goat cheese (recommended: Montrachet}
1 cup heavy cream
3 extra-large eggs
1/4 cup chopped basil leaves
1/8 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
  • Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
  • Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
  • Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.

VEGGIE GOAT CHEESE TART



Veggie Goat Cheese Tart image

This brunch-perfect recipe comes courtesy of Chef Jenny Park of Los Angeles, California.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Number Of Ingredients 13

1 tablespoon olive oil
2 cloves minced garlic
1/2 small red onion, thinly sliced
1 diced zucchini
10 eggs
2 cups reduced-fat milk
1 teaspoon fresh chopped thyme
1 1/4 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
9-inch Low-Fat All-Purpose Pie Crust
1/4 cup crumbled goat cheese
1 cup chopped baby spinach
1 tablespoon grated Parmesan

Steps:

  • Preheat oven to 350 degrees. Heat olive oil in a pan. Saute garlic, onion, and zucchini until tender, 6 to 8 minutes. Let cool.
  • Whisk eggs, milk, thyme, salt, and black pepper. Spread cooked vegetables on a baked 9-inch pie crust.
  • Add goat cheese, then baby spinach. Slowly pour in egg mixture and sprinkle with grated Parmesan and more pepper, if desired.
  • Bake on a rimmed baking sheet 50 to 60 minutes until the center is just set. Let cool 30 minutes before serving.

Nutrition Facts : Calories 279 g, Cholesterol 284 g, Fat 14 g, Fiber 1 g, Protein 14 g, Sodium 420 g

DOUBLE CHEESE & SPRING VEGETABLE TART



Double cheese & spring vegetable tart image

This savoury make-ahead tart has a delicious crumbly base - no one will realise it's shop-bought pastry! Fill with goat's cheese and beautiful spring veg including asparagus and fresh peas

Provided by Barney Desmazery

Categories     Lunch

Time 1h30m

Number Of Ingredients 11

500g block shortcrust pastry
plain flour , for dusting
25g mature cheddar , finely grated
200g asparagus spears , woody ends trimmed
100g fresh podded or frozen peas
2 eggs
100g crème fraîche
150g double cream
whole nutmeg , for grating
100g watercress
300g or 2 logs of soft, rindless goat's cheese

Steps:

  • Roll the pastry out into a rectangle on a work surface lightly dusted with flour. Scatter over the cheese, fold the pastry in half and roll out again into a circle that fits a 25cm tart tin with an overhang. Chill for 20 mins. Meanwhile, cook the asparagus in boiling water for 3 mins, then drain and refresh under cold water. Cook the fresh peas the same way for a minute, or simply defrost the frozen peas.
  • Heat oven to 200C/180C fan/gas 6. Prick the base of the tart well with a fork, line with baking parchment and fill with baking beans. Bake the tart for 30 mins, remove the parchment and beans, prick again if it has puffed up, then bake for another 10-15 mins until biscuit brown.
  • Meanwhile, beat the eggs in a bowl, add the crème fraîche and cream, season and add a pinch of freshly grated nutmeg. Scatter the peas and most of the watercress over the tart and crumble over half the goat's cheese. Pour over the creamy egg mixture, then lay the asparagus spears on top. Finally, slice the remaining goat's cheese and arrange on top, then bake for 25-30 mins until the custard is just set and the cheese is golden brown. Leave to cool in the tin, trim the edges of the pastry, then remove from the tin, scatter with the remaining watercress and serve cut into slices. Can be made up to a day ahead, leave out the fridge to keep the pastry crisp.

Nutrition Facts : Calories 755 calories, Fat 63 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium

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2012-05-02 Step 2. Preheat oven to 425°. Line a baking sheet with foil. Cut off top 1 1/2" of asparagus tips; reserve. Slice stalks into 1/4" rounds. Cut white …
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  • Roll out pie crust on a lightly floured surface to a 12" round. Transfer to tart pan and press onto bottom and up sides. Bake crust according to package instructions. Let cool in pan on a wire rack.
  • Preheat oven to 425°. Line a baking sheet with foil. Cut off top 1 1/2" of asparagus tips; reserve. Slice stalks into 1/4" rounds. Cut white bulbs from spring onions; trim and quarter (halve if using scallions). Slice pale-green parts into 1/4" pieces. Toss asparagus tips and spring onion bulbs in a small bowl with 2 Tbsp. oil; season with salt and pepper. Place in a single layer on prepared sheet; roast, turning once, until onions begin to brown and asparagus is bright green and tender, 12–15 minutes. Transfer to a small bowl. Reduce oven temperature to 375°.
  • Meanwhile, heat remaining 1 Tbsp. oil and butter in a medium skillet over medium heat. Add sliced asparagus and pale-green parts of spring onions; season with salt and pepper. Cook, stirring often, until onions are soft and asparagus is bright green and tender, 6–8 minutes. Let cool slightly in pan. Spread evenly over bottom of tart crust.
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