As the warmer weather lingers, I find myself yearning for summer produce. You know what I mean; tomatoes so sweet and crisp you can bite into them like apples, perfect summer corn, succulently juicy and bright berries.
Adding fuel to my summer produce fire is my excitement over a recent decision. Adam and I decided to go in on a full share at our local CSA with our friends The Feldmans this summer. So once a week on Friday afternoon we shall recieve a big crate of locally grown, farm fresh produce. If that is not a good way to end the week I don't know what is.
And already my mind is reeling with possibilities for all that produce. Epic salads. Platters of marinated, grilled vegetables. Berry fools so good they make you forget your name. And of course, one of my favorite vehicles for delicious summer vegetables and fruits: the tart!
And then I thought, why wait for the summer to partake? I was in the mood for a tart and so a tart I shall make.
Since it is not quite time for the tomato tart, I hunted around yesterday until I found the LA Times' recipe for their Roasted Vegetable and Goat Cheese Tart. For one I love the taste of roasted , herbed vegetables. For two, hello goat cheese you are my lover. And for three, I like that this recipe lets you cheat and use a premade crust because my pastry skills ain't what they used to be (or ever were, really if we are being honest).
This is also a great recipe because you can just use what vegetables you have on hand or whatever looked good at the market that day. And you can make your own pie crust if you want, you show off. Or you can use puff pastry. I followed the ingredients they called for because because I did not have the emotional werewithall to be creative. It was Monday, after all!
LA Times' Roasted Vegetable and Goat Cheese Tart
Serves 6 main course servings
1 zucchini, sliced thin
1 yellow squash, sliced thin
1/2 pound sliced mushrooms
2 shallots, sliced thin
2 plum tomatoes, seeded and diced
1 red bell pepper, diced small
1 tablespoon thyme
1 tablespoon oregano
1/4 cup extra-virgin olive oil
Freshly ground pepper
4 ounces goat cheese, room temperature
3 fat free ounces cream cheese, room temperature
1 tablespoon freshly grated Parmesan cheese
1/4 cup egg beaters
1 (15-ounce) package refrigerated pie crusts for 2-crust 9-inch pie
First of all check out the produce. I was glad that the vegetables the recipe called out for actually looked good at the market!
I used to be anti mushroom and in some ways I still am. But when you're roasting vegetables there is no beating the earthy quality they impart. And the texture of all the vegetables kind of all meld all together so if it's the texture of the shrooms that bothers you (as it does me at times) it's not really an issue in this dish.
Preheat the oven to 400 degrees.
Mix the all of the vegetables and herbs large bowl. Stir in the oil to coat the vegetables and sprinkle with salt and pepper to taste.
Pour the vegetables into a large roasting pan in a single layer.
The recipe actually called for spreading the mix out over two pans but one worked just fine for me!
Roast until the vegetables are softened, about 15 minutes.
You can also see I threw in a handful of black olives. I had them in the fridge and figured, why not? They were a tasty addition!
While you're cooking the vegetables, mix the goat, cream cheese, Parm and egg beaters in the bowl of an electric mixer or a food processor.
Mix on high until smooth, about one minute.
The original recipe called for making two seperate tarts, with each pie crust. I just pinched the two crusts together to make one large tart since this was easier for me - but the choice is yours!
Rull out the pie crust dough and pinch to make sure there no holes/tears.
Spread the cheese filling onto the unbaked crust - leaving about a 2 inch border all the way around.
Spread the roasted vegetables on top of the cheese
Pull the edges of the dough up onto the vegetables to create a crust. Pinch to secure.
Brush a little egg beater on the crust and bake until golden brown - about 20 minutes (though start checking it at 15).
It was delicious, looked pretty and was really easy to throw together. This just may become a summer dinner party staple!