January 28, 2013

Mostly Broccoli Goat Cheese Tart


Broccoli Goat Cheese Tart



This is imperfect yet perfectly delicious. 

It's too buttery, too broccoli and too crusty.  It's funny looking, like a quiche with a hole in the bottom where all the egg drained out. But I could not stop eating it. 

You could fix this by omitting a few tablespoons of butter in the crust, paring down the broccoli and adding an egg to the filling. Then it would be more fluffy and familiar. Or leave it just as it is and enjoy your odd cheesy vegetable tart. 

Mostly Broccoli Goat Cheese Tart

Makes enough for one 9 inch crust 

Crust


1 cup whole wheat pastry flour
10 tablespoons unsalted butter
¼ teaspoon salt
4-5 tablespoons ice water

Filling


1 cup broccolette (or broccoli rabe or broccoli florets)
2 eggs
1/2 cup milk
2 oz. goat cheese
1/2 teaspoon lemon zest
3/4  teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley, finely chopped



To make the crust combine flour and salt in the bowl of a food processor. Slowly add butter cubes, pulsing just to combine (until the dough looks sandy with pea-sized lumps). Then add the ice water, pulsing just until dough comes together. Dump onto a sheet of plastic, wrap up into a disc shape and refrigerate for 30-60 minutes. 

Preheat oven to 400º. Turn the dough out onto a lightly floured surface and roll out to a 1/8 inch thickness to fit the size of your tart pan, leaving 1/2 inch allowance for the sides. Gently transfer to your pan and press against the bottom and sides. Don't worry if it's a bit thicker in the corners. Line with tinfoil and prick bottom with a fork. Refridgerate for 15 minutes then remove and bake for 8 minutes. Remove foil and bake for another 4 minutes or until crust is lightly golden. Turn oven down to 350º  and prepare filling while crust cools.  



Cut broccolette (or broccoli tops) into one inch pieces. Heat a few quarts of water to a bowl and blanch for a minute or two (depending on how crunchy you like it). Remove from boiling water, run under cold water then drain on kitchen or paper towels to dry. Beat eggs is a bowl with milk, salt and pepper, lemon zest and parsley. Place cut and blanched broccoli in the bottom of the cooled tart shell. Pour egg mixture over and sprinkle with goat cheese. Bake for 20 minutes or until set. Cool for 10 minutes then cut and serve. Best served warm.
I love my rectangular tart pan.


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