Spring Vegetable and Goat Cheese Tart

Name: Spring Vegetable and Goat Cheese Tart
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 1 (9-inch) store-bought pie crust or homemade shortcrust pastry; 1 tbsp olive oil; 1 large leek, white and light green parts only, thinly sliced; 2 cups fresh spinach; 1/2 cup frozen green peas, thawed; 4 large eggs; 1 cup whole milk (or half-and-half for richer texture); 4 oz (115g) goat cheese, crumbled; 1/4 cup fresh chives, chopped (optional, for garnish); Salt and freshly ground black pepper to taste

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This vibrant tart is a celebration of spring's bounty, perfect for a light lunch, brunch, or a sophisticated appetizer. A crisp, buttery pastry crust holds a creamy filling of eggs and milk, generously studded with sautéed leeks, fresh spinach, and sweet green peas. Crumbled goat cheese adds a delightful tang and creaminess, making every bite a harmonious blend of textures and fresh flavors. It's a comforting yet bright dish for March.

speichern

Prep Time20 min

Cook Time45 min

Servings6-8 servings

DifficultyMedium

Equipment

9-inch tart panLarge skilletWhiskMixing bowls

Instructions

1
Preheat oven to 375°F (190°C). Press the pie crust into a 9-inch tart pan with a removable bottom. Prick the bottom lightly with a fork. Bake for 10-12 minutes, or until lightly golden. Remove from oven and set aside.
2
While the crust bakes, heat olive oil in a large skillet over medium heat. Add sliced leeks and sauté for 5-7 minutes until softened and translucent. Add spinach and cook until wilted, about 2-3 minutes. Stir in the thawed green peas and cook for another minute. Season the vegetable mixture with salt and pepper. Remove from heat.
3
In a medium bowl, whisk together the eggs, milk, a pinch of salt, and pepper until well combined. Gradually add half of the crumbled goat cheese to the egg mixture, stirring gently.
4
Spread the sautéed vegetable mixture evenly over the bottom of the pre-baked tart crust. Pour the egg and milk mixture over the vegetables. Distribute the remaining crumbled goat cheese over the top of the tart.
5
Carefully transfer the tart pan to the preheated oven. Bake for 30-35 minutes, or until the filling is set and lightly golden brown. A knife inserted into the center should come out clean.
6
Let the tart cool on a wire rack for at least 10-15 minutes before carefully removing it from the tart pan. Garnish with fresh chopped chives, if using, and serve warm or at room temperature.

Nutrition

Calories380 kcal

Protein18g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I use a different type of cheese?

Yes, you can substitute goat cheese with feta cheese, Parmesan, or a mild cheddar. Each will offer a different flavor profile, but all will work well in this tart.

Can this tart be made ahead of time?

Absolutely! The tart can be baked a day in advance and stored in the refrigerator. Reheat gently in the oven at 300°F (150°C) for about 15-20 minutes, or serve at room temperature.

What other vegetables can I add?

Feel free to customize with other spring vegetables like chopped asparagus, finely diced bell peppers, or thinly sliced radishes. Just ensure they are pre-cooked or chopped small enough to cook through in the baking time.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.