Goat Cheese Tart

Total Time: 2 hrs 25 mins Preparation Time: 1 hr 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled
• 2 tablespoons olive oil
• 2 garlic cloves, thinly sliced
• 2 cups zucchini, julienned
• 4 whole poblano chiles, roasted
• 4 large eggs, room temperature
• 8 ounces goat cheese, crumbled
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon pepper, ground

Recipe

• 1 prepare the pastry dough:.
• 2 sift the flour and salt into a small bowl. use a pastry blender to cut in the butter until the mixture reaches the consistency fo coarse crumbly meal. turn out onto a clean dry surface.
• 3 make a well in the center of the dough, pour in 4 tbl milk and knead into the flour mixture, adding in additional milk as needed (the dough should become a little moister and slightly more pliable than pie dough). roll the dough into a ball and flatten into a disk by gently pressing between your hands. wrap the disk in plastic wrap and chill for at least 30 minutes and up to a week.
• 4 prepare the vegetable filling:.
• 5 heat the olive oil in a small skillet over medium heat. saute the sliced garlic until translucent, 2-3 minutes. toss in the julienned zucchini and saute until just cooked and bright green, about 2 minutes. cool and drain off any excess liquid.
• 6 peel and seed the roasted poblanos. slice into thin strips and add to the sauteed vegetable mixture. set aside.
• 7 prepare the custard:.
• 8 combine the eggs and goat cheese in the bowl of a food processor fitted with a metal blade; pulse just until smooth. add in the half-and-half, salt and pepper, puree until smooth.
• 9 assemble the tart:.
• 10 roll the chilled pstry dough out on a lightly floured work surface until it reaches the thickness of pie crust. press into the bottom and up the sides of an 8 inch tart pan with a rmovable bottom. let the dough rest ro 5 to 10 minutes, then trim any excess from the edges with a sharp knife.
• 11 sprinkle the vegetable mixture over the bottom of the crust. pour in the egg custard to just below the rim of the dish and bake in a 325 degree oven until the custard is set and a knife comes out clean when inserted into the center, about 70 minutes. allow the tart to cool to room temperature and then seal in plast wrap; remove from the tart pan just before serving.