Another great chèvre tart -- this one savory -- based on the simple chèvre custard recipe that we've been using now for weeks in the kitchen.  These tarts are so easy to make and are successful as sweet or savory, served warm or cold.  Dear friend Kathy told me recently that these tarts are actually known as "clafoutis" among the culinary in-crowd.  This one was based inspired by the beautiful purple eggplant from New Morning Farm.

Our first Our Local Pantry video post!  A "Vlog"?
I hope you enjoy it, and I trust it will help you understand just how easy making up these chèvre-based tarts can be in your own kitchen.

Authors Note:  I had a LOT of fun making this video.  It's a bit long -- my apologies -- but I learned a bunch about shooting and video editing.  I promise the next one will more concise!
Begin by lining a 9-inch tart pan with a simple pastry crust.  Again, if you have the time, make it from scratch.  I used the pre-made pie crusts available in the refrigerator section of the market -- quite good, and very reliable.   Pre-bake the crust in a 400 degree oven until just golden -- be careful not to overcook at this point; you don't want the edges to burn when the custard is baking.  

While the crust cools a bit, make the chèvre custard filling: whisk together 1 log of Allegheny Chèvre with half-cup milk, two eggs, and -- since this is a savory tart -- salt, pepper, and a bit of fresh ground nutmeg.   Watch the video for the blow-by-blow (and a little Crazy P soundtrack fix).  Pour the custard mix into the pre-baked crust.

Now, sprinkle on handfuls of chopped onion.  I used half a large onion from Next Step Produce that I had chopped, seasoned, and coated with a bit of olive oil.  Last, layer the eggplant slices on the top of the tart.  I sliced the beautiful purple eggplant thinly with a mandolin -- careful! -- then drizzled a bit of olive oil over the eggplant and seasoned the top of the tart of salt and fresh ground pepper.
Looks good enough to eat, no?
My favorite market onions from Next Step Produce.
The beautiful purple eggplant from New Morning Farm,
Creamy, tart Allegheny Chèvre.
Pop the tart back into the 400 degree oven and bake for about 45 minutes.  Check frequently during the final 15 -- you'll want to pull it out when the surface of the custard begins to brown about the edges.  Cool the tart in your fridge before you cut and serve.   These savory tarts work well solo alongside a salad, or with your favorite protein.  Enjoy!


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