fbpx

Never miss a thing – sign up to receive automated promotional texts from us for 10% off your online order.

Text ‘FRIENDS’ to 833-344-0196 to join!

This agreement isn’t a condition of any purchase. 4 messages per month. Message and data rates may apply. Reply STOP to end or HELP for help.

Carhartt Family Wines

Mediterranean Vegetable and Goat Cheese Tart


Pairs well with 2018 Rebel Roan

Shop Wines

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.