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Carhartt Family Wines

Mediterranean Vegetable and Goat Cheese Tart


Pairs well with 2018 Rebel Roan

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Yield: 8 Servings
Prep Time: 1/2 hour
 | 
Cook Time: 1 hour
Total Time: 1 1/2 hours

Ingredients

Crust

  • 2 cups all-purpose flour
  • 10 tbsp unsalted butter, cut into pieces
  • ½ tsp salt
  • 4-6 tbsp ice water
  • Cooking spray

Tart

  • 1 small zucchini and yellow squash, sliced into ¼ inch slices
  • 1 small eggplant, sliced into ¼ inch sllices
  • 6 oz. mushrooms of choice, sliced thinly
  • 1 large shallot, sliced vertically or 1 small onion, sliced thinly
  • 8-10 large grape or cherry tomatoes
  • 2 cups beef stock or canned beef broth
  • Olive oil for roasting veggies
  • Salt & pepper
  • 4 cloves garlic, finely chopped
  • ½ cup fresh basil leaves, thinly sliced
  • ⅓ cup fresh, grated Parmesan cheese
  • 4 oz. goat cheese, crumbled
  • 1 cup heavy cream or half-and-half
  • 2 large eggs, beaten

Preparation

For Crust:

  1. In a food processor, combine flour, butter, and salt and pulse until crumbly. By hand, combine in a bowl and cut the flour mixture into the butter with a pastry cutter until crumbly. Add the water and continue mixing until the dough clings together (either in food processor or by hand). OR – buy a prepared pie crust dough.
  2. Spray an 11-inch tart pan with cooking spray and press the dough evenly into the pan and up the sides. Prick the bottom of the dough with a fork in several places. Put in the freezer for 15 minutes.
  3. Preheat the oven to 375. Cover the crust with a piece of parchment paper and fill with pie weights or dried beans. Bake for 15-18 mins until the crust is lightly baked through. Cool.

For Tart:

  1. Place the eggplant, onions, and tomatoes on a large sheet pan and the squashes, mushrooms and/or shallot on another pan. Drizzle veggies with olive oi, salt & pepper, and mix to coat them evenly. Roast the squash pan for about 13 minutes in a 425-degree oven; roast the eggplant pan for about 20 minutes. Cool down both pans to room temp. Reduce oven to 350 degrees. When cool, cut the tomatoes in ½.
  2. Sprinkle bottom of tart pan with Parmesan and place the eggplant slices over the pan. Sprinkle with ½ the onions, ⅓ of the goat cheese, ⅓ of the sliced basil, and ½ of the garlic.Top with the squashes and shallot, if using. Sprinkle another ⅓ goat cheese, ⅓ basil, and remaining garlic. Top with remaining onion, tomatoes, and the rest of the goat cheese and basil. Whisk the cream (or ½ & ½) and eggs together. Add ½ tsp salt and ¼ tsp pepper.
  3. Bake for 50-60 minutes or until filling is set and cheese is lightly browned. Let stand for 10 minutes, cut into wedges, and serve. Serves 6-8 people, depending on slice size.
  4. Note: you can use and substitute any veggies – just adjust roasting time for various veggies. Also, you can use whatever cheeses you prefer.