Chef Scott Picnic Recipes Goat Cheese Tart

Goat Cheese Tart

Makes 6 servings

Pastry Dough:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons (3/4stick) unsalted butter, chilled
4 to 5 tablespoons whole milk, cold

Vegetable Filling:

2 tablespoons olive oil
2 cloves garlic, thinly sliced
2 cups julienned zucchini
4 whole roasted poblano chilies

Custard:

4 large eggs, room temperature
8 ounces goat cheese, crumbled
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon ground white pepper

Preparation:
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Step 1, sift the flour and salt into a small bowl. Use a pastry blender to cut in the butter until the mixture reaches the consistency of coarse crumbly meal. Turn out onto a clean dry surface.

Step 2, make a well in the center of the dough, pour in 4 tablespoons of milk and knead into the flour mixture, adding in additional milk as needed (the dough should become a little moister and slightly more pliable than pie dough). Roll the dough into a ball and flatten into a disk by gently pressing between your hands. Wrap the disk in plastic wrap and chill for at least 30 minutes and up to a week.

Prepare the Vegetable Filling:

Step 1, heat the olive oil in a small skillet over medium heat. Saut� the sliced garlic until translucent, 2 to 3 minutes. Toss in the julienned zucchini and saut� until just cooked and bright green, about 2 minutes. Cool and drain off any excess liquid.

Step 2, peel and seed the roasted poblanos. Slice into thin strips and add to the saut�ed vegetables mixture. Set aside.

Prepare the Custard:

Combine the eggs and goat cheese in the bowl of a food processor fitted with a metal blade; pulse just until smooth. Add in the half-and-half, salt and white pepper; pur�e until smooth.

Assemble the Tart:

Step 1, roll the chilled pastry dough out on a lightly floured work surface until it reaches the thickness of pie crust. Press into the bottom and up the sides of an 8 inch tart pan with a removable bottom. Let the dough rest for 5 to 10 minutes, then trim any excess from the edges with a sharp knife.

Step 2, sprinkle the vegetable mixture over the bottom of the crust. Pour in the egg custard to just below the rim of the dish and bake in a 325 degree F oven until the custard is set and a knife comes out clean when inserted into the center, about 70 minutes. Allow the tart to cool to room temperature and then seal in plastic wrap; remove from the tart pan just before serving.