Tuesday, July 6, 2010

Grateful to Goats: Tarte au Chevre

This is one of my all-time favourites. I am a big fan of French bistro style cooking and this tart is very light, yet rich (so rich!) and works wonderfully as either an appetizer or a main. Try to eat just one piece!

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).

Bake Crust:
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).

Prepare Filling:
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.

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