Make your favourite recipe for a single savoury tart crust; prepare in 11" pan and refrigerate 30-60 minutes. (if you don't have a savoury tart crust recipe, send me a comment and I'll post one - but really, everybody should have one).
Remove prepared dough from fridge and prick all over, line with parchment paper and fill with beans or weights. Bake in a preheated 400 F degree oven for 15 minutes, then remove paper and weights and bake until just golden - about 10-15 minutes more. Remove from oven and let tart crust cool slightly (don't turn off the oven).
3 large eggs
1 cup sour cream or cream fraiche
3 chevres (goat cheeses) - 2-3 oz ea
About 1 cup grated Gruyere cheese
small bunch of fresh chives
fine sea salt
Put eggs, sour cream and large pinch of sea salt in a bowl. Beat well. Slice each goat cheese into 1" rounds -- (you may not need all three chevres depending on the size of your cheeses, so slice as you go) -- and arrange in bottom of pre-cooked tart crust -- not too much crowding of the cheese, please. Pour in the egg mixture and sprinkle on the Gruyere (yes, it will all fit) and snip the chives over top. Bake 20-30 mins or until browned. Serve warm, but it's good cold too!
This recipe is lovingly adapted from bistro: French country recipes for home cooks by Laura Washburn.
Cheeses pictured: Ash Chevrotina, Farmhouse Natural Cheese & Farmhouse Chevre (Agassiz BC). Available at (you guessed it) Lepp Farm Market in Abbotsford BC.