Preparation Time: 40 minutes
Goat Cheese and Sun-Dried Tomato Tart
INGREDIENTS
1 pie crust (homemade or store-bought)
150g fresh goat cheese
1/2 cup sun-dried tomatoes in oil, drained and chopped
3 eggs
1/2 cup heavy cream
1/4 cup milk
1 tablespoon olive oil
1 teaspoon fresh or dried thyme
Salt and freshly ground black pepper, to taste
PREPARATION
Prepare the Pie Crust: Roll out the pie crust and line a greased tart pan with a removable bottom. Trim any excess dough hanging over the edges. Prick the bottom of the crust with a fork and refrigerate for about 15 minutes.
Preheat the Oven: Preheat your oven to 180°C (350°F).
Prepare the Cheese Mixture: In a bowl, mash the fresh goat cheese with a fork to soften it. Add the chopped sun-dried tomatoes and mix well.
Fill the Crust: Spread the goat cheese and sun-dried tomato mixture evenly over the bottom of the pie crust.
Prepare the Quiche Filling: In another bowl, whisk together the eggs, heavy cream, and milk until well combined. Add olive oil, thyme, salt, and black pepper. Mix thoroughly.
Pour the Filling: Gently pour the egg and cream mixture over the goat cheese and sun-dried tomatoes in the crust.
Bake the Tart: Place the tart in the preheated oven and bake for about 25 to 30 minutes, or until the top is golden brown and the tart is set.
Cool and Serve: Let the tart cool slightly before slicing. Serve it warm or at room temperature.
This Goat Cheese and Sun-Dried Tomato Tart combines the richness of goat cheese with the sweet and umami flavor of sun-dried tomatoes, creating a delightful culinary experience. Perfectly crispy on the outside and creamy on the inside, this tart is ideal for an appetizer or a main course during your summer meals. Enjoy!