I love vegetable tarts—so versatile and pretty. I first made this one with brilliant yellow and green zucchini, patty pan squash, uncured garlic tops, sugar snap peas and tarragon—plus fresh farm eggs and chevre from the cheesemonger. But it works just fine substituting green onion for the uncured garlic tops, and omitting the patty pan, for fall and winter brunch or lunch. Serve the finished tart hot or room temperature. I like to add a little smear of Dijon mustard, and a fresh lettuce salad.
Verdant Veg + Chevre Tart
November 4, 2022
Category
Vintage Veg
Persons
8
Prep Time
30 minutes
Cook Time
35 minutes
Total Time
1 hour, 5 minutes
Ingredients
- FOR THE FLAKY PASTRY CRUST:
- 1, 9-inch x 1 ¼-inch tart pan
- 2 cups all-purpose flour, sifted
- ½ tsp salt
- 1 ¼ sticks ice cold butter, cut into small pieces
- 1 egg, beaten
- 1 Tbsp milk or cream
- 3 sprigs fresh tarragon, stems discarded, leaves minced to make 1 Tbsp
- FOR THE VEG CHEVRE FILLING:
- 1 Tbsp butter
- 1 small onion, diced to make ½ cup
- 2 to 3 baby zucchini, (top and bottom tips discarded,) sliced to make 1 ½ cups
- 2 baby pattypan squash, (stem ends discarded,) sliced to make ½ cup Note: if pattypan is not available, add an extra ½ cup of zucchini
- 2 Tbsp green garlic stalks, diced OR 1 Tbsp diced green onion
- ½ cup fresh peas shelled from sugar snap peas
- ½ tsp each salt and pepper
- ½ cup fresh goat cheese (chevre)
- 1/2 cup light cream
- 4 eggs, beaten
Instructions
- MAKE CRUST: Sift flour and salt into a wide, shallow mixing bowl. Cut butter into flour and then use fingertips to lightly break up remaining pieces until mixture resembles damp sand with little bits of butter still visible. Sprinkle with tarragon leaves. Whisk egg with milk, stir with a fork into the flour/butter mixture until it begins to come together. Spread clean work surface with two overlapping pieces of plastic wrap to make a square. Scoop dough pieces and particles onto plastic. Pull four corners of plastic up and around the dough and press/knead through the plastic to form a ball. Spread plastic back into a square; pat and flatten dough into a disk. Cover with two more pieces of wrap to make a plastic square matching the bottom one. Roll dough out into a 10-inch circle with 1/8-inch thickness. Place plastic wrapped dough circle on sheet pan; refrigerate for 20 minutes. Remove dough circle from fridge and discard top layer of plastic sheets Flip dough circle over and ease into tart pan, discard remaining plastic sheets. Gently press crust into pan. Prick all over with fork. Refrigerate while you make filling.
- MAKE FILLING: In skillet over low heat, cook onion in butter until soft, being careful not to brown. Add squash and chopped garlic tops (or green onion, if garlic tops are not available.) Continue cooking for about two minutes, gently stirring occasionally until squash has just begun to tender up but is not soft. Add peas, salt and pepper. Remove from heat and set aside.
- ASSEMBLE TART: Preheat oven to 350. Remove prepared tart shell from fridge. Crumble or dollop chevre evenly over the crust. Top with squash mixture. In a small bowl, whisk together cream and eggs. Pour over squash to fill tart. Bake tart for 35 minutes or until pastry is golden and filling is set. Remove from oven to cool tart a bit before slicing.
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