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Menu Plan for Summer I: Week 11, Day 3
Tomato and Chevre (Goat Cheese) Tart
Three Bean Salad
Cooking time: 60 minutes for menu Cooking schedule: see below for instructions
If you don't have quick-cooking brown rice (it cooks in 10 - 15 minutes) you might want to cook it ahead of time. It needs to be a bit cool, anyway, and it makes the assembly very fast. You can use any type of beans you like for the salad - but I think this is the prettiest (and tastiest) combination.
Tomato and Chevre Tart
Total time: 60 minutes, 45 if rice cooked earlier
I use a brown rice crust for this; it's healthier. But you could certainly use a proper pastry or pie crust if you prefer. Instead of Prosciutto you could substitute a bit of regular, baked ham or smoked turkey. And any cheese would work, just don't use too much.... Use the aged goat cheese that comes with a thin edible rind.
Ingredients:
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
- 1 cup (8oz, 240ml) chicken stock
- 1 egg
- 1/4 cup (1oz, 30gr) shredded cheese
- 1 tsp olive oil
- 4oz (120gr) chevre, (goat cheese), or other semi-soft cheese
- 4oz (120gr) Prosciutto or other dry-cured ham
- 2 tomatoes
- 3 eggs
- 1/2 cup (4oz, 120gr) Greek or plain yogurt
- 1/2 cup basil leaves, loosely packed
Instructions:
- The crust:
- Cook rice in stock according to package instructions.
- When done, spread out on a plate for 5 minutes to allow to cool a bit.
- Lightly oil a 10" (25 cm) pie or quiche plate.
- Lightly whisk 1 egg.
- Add 1/4 cup shredded cheese and the cooked rice. Mix well.
- Pat into the quiche plate or pie pan, working it up the sides as best you can.
- Bake in 400F (200C) oven for 5 minutes.
- Remove.
- The filling:
- Slice goat cheese into 1/4" (.6cm) rounds.
- Slice tomatoes about 3/8 " thick, (.3cm).
- Tear or cut Prosciutto into large pieces.
- Leave basil leaves whole.
- Whisk eggs and yogurt together.
- To assemble:
- Arrange sliced goat cheese on crust.
- Top with Prosciutto and basil leaves.
- Pour egg mixture over as evenly as you can.
- Top with tomatoes; do not overlap.
- Bake for 30 minutes, until center has set.
- Remove and let rest 5 minutes.
- Slice and serve.
Note: When baking quiches or tarts, I put the dish on a sturdy baking tray, before pouring in the egg mixture, for easier handling.
Three Bean Salad
Total time: 30 minutes
Strangely, this is a salad that I didn't like as a child. It was something I needed to put my own twist on, choose the beans and make the vinaigrette. Use any beans you like; these are my preferences for a pretty and flavorful salad.
Ingredients:
- 6oz (180gr) green beans
- 6oz (180gr) yellow wax beans
- 1 3/4 cup (15oz, 450gr) red kidney beans
- 1/2 orange or red bell pepper
- 2 tbs fresh snipped chives
- 2 tbs brown sugar
- 1 tbs Dijon-style mustard
- 1/4 cup (2oz, 60ml) tarragon white wine vinegar
- 1/4 cup (2oz, 60ml) olive oil
Instructions:
- Top and tail beans. Cut in 1" (2.5 cm) lengths.
- Bring a medium saucepan half full of water to a boil over high heat.
- Add beans and blanch for 4 minutes, until just tender.
- Drain beans and immediately submerge in an equal amount of very cold water.
- Drain again, spread out on paper towels and pat dry.
- Put into a serving bowl.
- Drain kidney beans and add to bowl.
- Chop red pepper and add.
- Snip chives and add.
- Vinaigrette:
- In small bowl whisk together the sugar, mustard and vinegar.
- Slowly add the oil whisking constantly.
- Pour over beans and toss to combine.
- Set aside for at least 15 minutes. Serve. This keeps for several days in the fridge.
Cooking Schedule: 60 minutes, 45 minutes if rice cooked earlier |
Add rice, mix |
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