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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!
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.