VCE: Fresh Herb Tart

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* Exported from MasterCook *

 

Fresh Herb Tart

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 491

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pies And Pastry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Tart Pastry

(see separate recipes)

1 small garlic clove

smashed with a knife

2 whole eggs

2 egg yolks or another whole egg

1/2 cup cream or half-and-half

2 ounces fresh goat cheese -- crumbled

1/2 cup finely chopped herb leaves*

Salt and freshly milled white pepper

 

MAKES ONE 9-INCH TART.

 

This quivering, herb flecked tart is one of the true glories of the summer

garden. I have been making it since Geraldene Holt arrived from England

with the gift of her beautiful book, Recipes from a French Herb Garden. My

American garden is a good herb provider as well. Serve this tart warm or

at room temperature surrounded by sliced tomatoes and crisp new lettuces.

 

* A mixture including flat-leaf parsley, chervil, tarragon or marjoram,

lemon thyme, sorrel

 

Make the tart dough, roll it out, and line a 9-inch tart pan. Freeze it

for at least 15 minutes, then set on a sheet pan and bake it in a 400F oven

until lightly browned, 20 to 25 minutes. Remove and reduce the temperature

to 350F.

 

Spear the garlic with a fork and use it to beat the eggs, egg yolks, cream,

and goat cheese together. Let it steep in the custard while you chop the

herbs, then remove it. Pour the custard through a sieve into a bowl, then

add the herbs and season with 1/2 teaspoon salt and a little pepper. Pour

the custard into the shell and bake until set and golden, about 30

minutes. Let cool to tepid or room temperature, then remove from the rim

and place on a platter.

 

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