Hi Guys! Trying to get caught up here but.... anyways we just got back from Disney where we had lunch at Raglan Road's (Downtown Disney). Raglan's is an authentic Irish Pub restaurant. Click on link to hear it's story. They had a great menu and one of the things we tried was the Art Tart - a goat cheese tart. It had leeks, asparagus, garden peas and came with a little arugula salad tossed in a lemon oil. Delicious! This is my take.
Loved this tart, so glad I found this recipe at Barefoot Contessa's. It was spot -on!
Pre-heat oven to 350º
1 ½ c flour + some for dusting
13 tbsp cold unsalted butter
3-4 Tbsp ice water
In food processor, pulse flour and salt with steel blade, add 12 tbsp of cold butter and pulse until it is pea sized. With machine running, add cold water all at once - until it becomes crumbly. Don't over process. Dump on floured surface and gather into a ball, wrap it in plastic and refrigerate 30 minutes.
Roll dough out on your floured surface, cut to fit into a 9" tart pan. Add dough, trim edges then butter a piece of foil and place onto of dough. Add some dry beans or rice to weigh down foil. Bake for 20 minutes. Remove foil, prick bottom with fork and bake 10 more minutes. Set aside to cool a bit.
Now for the filling, I just kind of went with my gut ok? It completely came together thank goodness:)
Tart
10 ½ oz goat cheese
1 c heavy cream
3 extra large eggs
1/4 c chopped basil
1/4 tsp salt
1/4 tsp black pepper
small bunch of asparagus
1 c ch. fresh spinach
1 c mushrooms
½ c ch. tomatoes
⅓ c parmesan cheese
Place goat cheese into food processor and pulse until just crumbly. Add heavy cream, eggs, basil, spinach, parmesan cheese and salt n pepper. Blend.
Pour into waiting tart then drop mushrooms around tart. Next I just kinda decorated with asparagus and cherry tomatoes then sprinkled with a little shredded cheddar cheese. Bake for 30-40 minutes or until firm and very lightly golden. Cool and serve hot or at room temp.
Linking up with Foodie Friday
Pre-heat oven to 350º
1 ½ c flour + some for dusting
13 tbsp cold unsalted butter
3-4 Tbsp ice water
Roll dough out on your floured surface, cut to fit into a 9" tart pan. Add dough, trim edges then butter a piece of foil and place onto of dough. Add some dry beans or rice to weigh down foil. Bake for 20 minutes. Remove foil, prick bottom with fork and bake 10 more minutes. Set aside to cool a bit.
Now for the filling, I just kind of went with my gut ok? It completely came together thank goodness:)
10 ½ oz goat cheese
1 c heavy cream
3 extra large eggs
1/4 c chopped basil
1/4 tsp salt
1/4 tsp black pepper
small bunch of asparagus
1 c ch. fresh spinach
1 c mushrooms
½ c ch. tomatoes
⅓ c parmesan cheese
Pour into waiting tart then drop mushrooms around tart. Next I just kinda decorated with asparagus and cherry tomatoes then sprinkled with a little shredded cheddar cheese. Bake for 30-40 minutes or until firm and very lightly golden. Cool and serve hot or at room temp.
Linking up with Foodie Friday
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