I made the most delicious tart and have been meaning to blog about it! The recipe is from my Anna Olson cookbook - Fresh (surprise, surprise!). It was a bit time consuming to make, but the flavour was so divine that it was definitely worth the effort. If you want to make it in advance, Anna notes that "this tart can be made a day ahead, chilled, and reheated in a 325F oven for 30 minutes".
Try something new this weekend and surprise yourself! This recipe is sure to be a keeper in your house!
Peameal, Green Bean, & Cheese Tart
Recipe from Anna Olson cookbook Fresh
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cut into pieces
- 1/3 cup finely grated parmesan
- 1/4 cup cold water
- 1/4 lb peameal bacon, cooked
- 1/4lb green beans, trimmed and blanched
- 1/3 cup loosely packed fresh basil leaves
- 1 tbsp capers
- 2 eggs + 1 egg yolk
- 3/4 cup sour cream
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 1/2 oz fresh goat cheese
- For the crust, pulse the flour and butter in a food processor until they have a rough, crumbly texture. Add the parmesan and water and pulse until the dough comes together. Turn the dough out, shape into a disk, wrap, and chill until firm, but not hard - about 30 minutes.
- Preheat the oven to 375F. On a lightly floured surface, roll out the dough to a circle just less than 1/4 inch thick. Line an ungreased 9" removable bottom tart shell with the dough, trimming the edges. Chill 30 minutes. Line tart shell with parchment paper or tinfoil and fill with dried beans, raw rice, or pie weights. Bake 15 minutes, lift off the paper or tinfoil, and bake another 15 minutes until golden. Let it cool.
- Reduce the oven temperature to 350F. Julienne the peameal bacon and sprinkle over bottom of crust. Arrange green beans over bacon, tear the basil and sprinkle overtop, then finish off with the capers.
- In a small bowl, whisk the eggs, egg yolk, sour cream, salt and pepper. Carefully pour this over the tart fillings and crumble goat cheese overtop. Bake on a baking tray for about 30 minutes, until eggs are set but don't souffle at the edges. Cool for 15 minutes before slicing.
I hope you enjoy this tart as much as I did! It was a really nice change because it is so different from what I usually cook. Try it out this weekend - it is well worth the time and effort.
Happy Cooking my Friends!