Tomato and Chevre Tart
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Cooking time: 50 minutes for menu |
This is a simple Sunday supper: light, quick to assemble and 30 minutes in the oven. With a glass of wine left from the yesterday, it makes an easy end to the 'week end'. If you want something heartier, omit the Prosciutto and grill some sausages or burgers to go with it. Simple!
Tomato and Chevre Tart Time: 50 minutes
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....
1 1/2 cups cooked brown rice
1 egg
1/4 cup (1 oz, 30gr) shredded cheese
1 tsp olive oil
chevre, (goat cheese) You don't want the creamy kind in the carton for this but a proper goat cheese:
log-shaped (long, round),about 1" (2.5cm) in diameter, 200 gr. (6 - 8oz) and wrapped in paper. It
will have a thin rind that is edible. We used a little over an inch (3cm) on Friday.
Slice the goat cheese into 1/4" (.6cm) rounds
3 - 4 oz (100 - 125gr) Prosciutto or other dry-cured ham
2 tomatoes
3 eggs
1/2 cup (4oz, 125ml) plain yogurt
1/2 cup basil leaves, loosely packed
Lightly oil a 9" (22 cm) pie or quiche plate. Lightly whisk 1 egg. Add 1/4 cup cheese and the cooked rice. Mix well. Pat into the quiche plate, working it up the sides as best you can. Bake in 400F (200C) oven for 5 minutes. Remove.
Slice goat cheese. Slice tomatoes about 3/8 " thick, (.3cm). Tear or cut Prosciutto into large pieces. Whisk eggs and yogurt together.
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.
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Cooking Schedule:
50 minutes |
Remove crust |
Cooking for Two? Or more?
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