I worked at a French restaurant where we made hundreds of savory tarts and quiches for breakfast, brunch and lunch, so when I made one at home last night it was so refreshing to crack 3 eggs instead of 50 and not to worry about whether we'd have the tarts ready in time for the brunch rush. We had ours for dinner because we wanted to, so feel free, tart-lovers, to make one of these whenever the mood strikes. Tart time is any time. There's quite a bit of creative freedom with this tart, as the filling is really up to you, or the contents of your fridge. The only rule is to sauté whatever vegetable you want to use, to get some of the juices out and avoid getting a soggy crust.
Recipe: Goat cheese and pepper tart
1 c all purpose flour
1 tsp salt
1/4 c vegetable/extra virgin olive oil
1/4 c cold cold water
1/2 c yogurt
1/2 c milk
3/4 c chevre (goat's cheese)
1/2 a red pepper, cored and sliced vertically
1/2 a green pepper, cored and sliced verticaly
1/2 a spanish onion, thinly sliced
1 a roma tomato diced or a handful of cherry tomatoes halved
fresh basil roughly chopped
1 tablespoon olive oil, for the skillet
This recipe is for a simple savory shell, but if you have pie pastry in the freezer, or a store-bought pastry shell, feel free to use that. First, mix the flour and salt with a fork. Beat in the liquids to thicken until it clumps in to a dough. Then grab dough with your hand and form a disc. Refrigerate for 10-15 minutes while you prepare your filling.
To prepare the filling, whisk together the eggs, yogurt, milk, and 1/4 c of chèvre in a medium bowl. Mix in the chopped basil and season with salt and pepper to taste.
Sauté all of your prepped veggies over medium high heat in a cast iron or non-stick skillet for 3-5 minutes, or until the edges brown. Remove from heat and set aside.
Roll out your pastry on a floured surface to match the shape of whatever tart shell you are using. It should be about 1/4" thick. Press the pastry into your shell, poke holes in the bottom with a fork and trim excess from the edges. Then, evenly distribute the vegetables into the tart shell, and pour filling on top. The vegetables should be submerged but still visible. You don't want to drown them. Next, put spoonfuls of the remaining chèvre evenly throughout. Bake for 30-40 minutes or until the crust is golden at the edges and the egg mixture has raised all over. And don't you worry if the surface deflates and flattens when the tart cools, it's supposed to.