Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup frozen peas, thawed
- 4 oz goat cheese, crumbled
- 2 eggs
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
Special equipment needed:
- 9-inch tart pan
- baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and press it into the tart pan. Trim the edges and prick the bottom with a fork.
3. In a bowl, mix together the peas and goat cheese. Spread the mixture evenly over the bottom of the crust.
4. In another bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and black pepper. Pour the mixture over the pea and goat cheese mixture.
5. Place the tart pan on a baking sheet and bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
6. Let the tart cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 290
Fat: 21g
Carbohydrates: 14g
Protein: 10g
Sodium: 320mg
Sugar: 2g
Substitutions for ingredients:
- Instead of frozen peas, you can use fresh peas or another vegetable of your choice.
- Instead of goat cheese, you can use feta cheese or another soft cheese.
- Instead of heavy cream, you can use half-and-half or milk.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use different herbs or spices to flavor the filling, such as thyme, rosemary, or cumin.
- Top the tart with cherry tomatoes or sliced mushrooms before baking.
Tips and tricks:
- Make sure the pie crust is chilled before rolling it out to prevent it from sticking.
- Blind-bake the crust for 10-15 minutes before adding the filling to prevent it from getting soggy.
- You can make the filling ahead of time and store it in the fridge until ready to use.
Storage instructions:
Store any leftover tart in the fridge for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh herbs or a drizzle of balsamic glaze.
Garnishes:
Garnish the tart with fresh herbs, such as parsley or chives.
Pairings:
Serve the tart with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with Parmesan cheese
- Garlic mashed potatoes
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the tart until the filling is set and the internal temperature reaches 160°F to prevent foodborne illness.
Food history:
Tarts have been a popular dish in Europe since the Middle Ages, and were often served as a sweet dessert. Savory tarts, like this pea and goat cheese tart, have become more popular in recent years.
Flavor profiles:
This tart is creamy and tangy, with a hint of sweetness from the peas. The Parmesan cheese adds a nutty flavor to the filling.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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