Spring Vegetable and Goat Cheese Tart

Name: Spring Vegetable and Goat Cheese Tart
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 1 sheet store-bought puff pastry or pie crust, thawed; 1 tbsp olive oil; 1 medium leek, white and light green parts only, thinly sliced; 1 cup asparagus, tough ends trimmed, cut into 1-inch pieces; 1/2 cup frozen peas, thawed; 4 large eggs; 1 cup heavy cream or half-and-half; 1/4 cup fresh chives, chopped; 4 oz goat cheese, crumbled; 1/2 tsp dried thyme; Salt and black pepper to taste Salt and pepper

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This Spring Vegetable and Goat Cheese Tart is an elegant and delicious dish perfect for brunch, a light lunch, or a sophisticated dinner. A crisp, buttery pastry crust holds a rich and savory custard, studded with fresh asparagus, sweet peas, and tender leeks. The tangy goat cheese adds a delightful creaminess and a sharp counterpoint to the fresh vegetables. It's a beautiful way to celebrate the bounty of spring produce.

speichern

Prep Time25 min

Cook Time45 min

Servings6-8 servings

DifficultyMedium

Equipment

9-inch tart pan with removable bottomSkilletLarge mixing bowlWhisk

Instructions

1
Preheat oven to 400°F (200°C). Lightly flour a clean surface and roll out the puff pastry or pie crust. Carefully transfer it to a 9-inch tart pan with a removable bottom, pressing it into the sides. Trim any excess pastry. Prick the bottom with a fork several times. Bake for 10-12 minutes, or until lightly golden. Remove from oven and reduce temperature to 375°F (190°C).
2
While the crust bakes, heat olive oil in a skillet over medium heat. Add sliced leeks and sauté for 5-7 minutes until softened. Add asparagus pieces and cook for another 3-4 minutes until tender-crisp. Stir in thawed peas and cook for 1 minute more. Remove from heat.
3
In a large bowl, whisk together eggs, heavy cream, chopped chives, dried thyme, salt, and pepper until well combined.
4
Spread the sautéed vegetable mixture evenly over the bottom of the pre-baked tart crust. Sprinkle about half of the crumbled goat cheese over the vegetables.
5
Carefully pour the egg mixture over the vegetables and goat cheese in the tart crust. Gently top with the remaining crumbled goat cheese.
6
Bake for 30-35 minutes, or until the center is set and the top is lightly golden. If the crust edges start to brown too quickly, you can cover them with aluminum foil. Let the tart cool for at least 10-15 minutes before removing from the pan and slicing. Serve warm or at room temperature.

Nutrition

Calories410 kcal

Protein18g

Fat32g

Carbohydrates

Frequently Asked Questions

Can I use a regular pie plate instead of a tart pan?

Yes, a regular 9-inch pie plate can be used. The presentation will be slightly different, but the tart will still be delicious. Ensure the crust is well-pressed into the plate.

What if I don't have chives?

Fresh parsley or dill would be excellent substitutes for chives, offering a fresh, herbaceous flavor that complements the vegetables and goat cheese.

Can I add other vegetables?

Absolutely! Thinly sliced mushrooms, bell peppers, or even blanched broccoli florets would be great additions. Just make sure to pre-cook any harder vegetables to ensure they are tender in the final tart.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.