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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 6 |
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Smoky Poblano Chilies, sweet garlic and fresh zucchini layered in a creamy goat cheese custard with a flaky crust. Ingredients:
1 1/2 cups all-purpose flour |
1/2 teaspoon salt |
6 tablespoons unsalted butter, chilled |
2 tablespoons olive oil |
2 garlic cloves, thinly sliced |
2 cups zucchini, julienned |
4 whole poblano chiles, roasted |
4 large eggs, room temperature |
8 ounces goat cheese, crumbled |
1 cup half-and-half |
1/2 teaspoon salt |
1/4 teaspoon white pepper, ground |
Directions:
1. Prepare the Pastry Dough:.
2. Sift the flour and salt into a small bowl. Use a pastry blender to cut in the butter until the mixture reaches the consistency fo coarse crumbly meal. Turn out onto a clean dry surface.
3. Make a well in the center of the dough, pour in 4 Tbl milk and knead into the flour mixture, adding in additional milk as needed (the dough should become a little moister and slightly more pliable than pie dough). Roll the dough into a ball and flatten into a disk by gently pressing between your hands. Wrap the disk in plastic wrap and chill for at least 30 minutes and up to a week.
4. Prepare the Vegetable Filling:.
5. Heat the olive oil in a small skillet over medium heat. Saute the sliced garlic until translucent, 2-3 minutes. Toss in the julienned zucchini and saute until just cooked and bright green, about 2 minutes. Cool and drain off any excess liquid.
6. Peel and seed the roasted poblanos. Slice into thin strips and add to the sauteed vegetable mixture. Set aside.
7. Prepare the Custard:.
8. Combine the eggs and goat cheese in the bowl of a food processor fitted with a metal blade; pulse just until smooth. Add in the half-and-half, salt and white pepper, puree until smooth.
9. Assemble the Tart:.
10. Roll the chilled pstry dough out on a lightly floured work surface until it reaches the thickness of pie crust. Press into the bottom and up the sides of an 8 inch tart pan with a rmovable bottom. Let the dough rest ro 5 to 10 minutes, then trim any excess from the edges with a sharp knife.
11. Sprinkle the vegetable mixture over the bottom of the crust. Pour in the egg custard to just below the rim of the dish and bake in a 325 degree oven until the custard is set and a knife comes out clean when inserted into the center, about 70 minutes. Allow the tart to cool to room temperature and then seal in plast wrap; remove from the tart pan just before serving.
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