Vidalia Onion + Goat Cheese Tart

Vidalia Onion  and Goat Cheese Tart

This savory tart is so easy to make you will want to make sure you always have these ingredients on hand. I love to serve it warm with  a lightly dressed arugula green salad.

Tart dough:

1 ½ cup flour

1 tsp. Salt

2 tbsp. Parm cheese

12 tbsp. Butter, cold cut into 1 inch pieces

2 tbsp. Cold water

Preheat oven to 400 degrees.

IN food processor, flour, salt and cheese. Pulse mixture  until combined.  With motor running , add butter in pieces until mixture is crumbly. Add water until process just until dough comes together, about 10 seconds.

Turn out dough onto floured surface. Cut dough into thirds. Roll two pieces of dough into 12 inch cylinders and line side of 9 inch removeable fluted  tart pan.Press in dough until sides are about ¼ inch thick. With a sharp knife, scrap off any excess dough from edge of tart pan. Place last piece of dough in center of tart pan, With heel of hand, press in dough from center to edges until bottom is evenly covered about ¼ inch thick. Prick bottom of dough with fork and bake in oven for  10-12 minutes or until dough is lightly golden in color. Remove from oven until ready to use.

Tart filling:

6 eggs

11 oz. Goat cheese, softened

1-    6 oz. Jar Vidalia onion pesto

2 tbsp. Parm cheese

2 tbsp. Fresh thyme

1 tsp. Salt

1/8 tsp. Freshly cracked black pepper

In medium mixing bowl, whisk together eggs, goat cheese, pesto, parm cheese, thyme, salt and pepper until smooth and thick. Pour into prepared tart shell. Be careful not to overfill. Bake until top of tart is brown and bubbly, about 20-25 minutes. Tart will continue to cook when removed from oven.

Cool slightly and serve in wedges .

Serves 6

Buon appetito! copyright 2011 Alisa Barry

Fresh Berry Brown Butter Crostata

This recipe comes as a  special request from my friend Debra. She's an artist who not only appreciates beauty in all forms,  including good food. We've shared some amazing meals with her and her husband, Frank, so I wanted to return the favor. {and she said if I gave her the recipe she would be my friend for-ever!} Now, you can too.

I am not a baker, so you know this recipe has got to be simple and easy.  Have you ever heard of making pastry dough in the food processor then pressing it out into a pan right away? Well, here it is. It's not only easy, but it's incredible delicious: flaky, buttery, melt in your mouth scrumptious.

I've used a mixture of fresh berries, but you can use just about any fruit that's in season at the market. Pear, apples, nectarines, peaches are my favorites.  A topping of lightly whipped lemon cream and you have artistry at its most delicious. Enjoy, Debra. I'll be waiting for my dinner invitation.

{FRESH BERRY BROWN BUTTER CROSTATA}

To make the dough : for two eight inch removeable bottom fluted- edge tart pans.

3 cups flour

1 ¼ cup powdered sugar

12 oz. unsalted butter cut into cubes {keep cold until ready to use}

In a food processor, mix the flour, powdered sugar and salt until blended. Add the butter and process just until dough comes together.  Remove from the food processor and press together into a ball. 

To press into the tart pan,  take a piece of the dough and roll into a cylinder. Press the dough with your fingers into the side of the fluted edges of the tart pan. It should be about 1/2 inch thick.  Cut off the top with a knife so there is a smooth edge. Continue around the edge of the pan. To press in the center of the pan, use the palm of your hand. Press in so that the bottom of pan is covered and dough is about 1/2 inch thick. 

Pre-bake the tart dough in a 375 degree oven for 10 minutes, or just until the the dough is slightly browned.  Remove from oven.

To make the filling : for two eight inch removeable bottom fluted- edge tart pans.

3  large eggs

¾ cup sugar

1teaspoon vanilla

6 Tbs. flour

6 oz. unsalted butter

Melt the butter over low heat until it becomes a nut brown color. Remove from heat immediately and cool until ready to use.   In a stand mixer or food processor, beat  the eggs,  sugar and vanilla together until thick and light. Add the flour and cooled butter. 

Place about 2 cups of mixed berries evenly in the  pre- baked tart shell. Pour the custard over the fruit evenly. Bake at 375 degrees 40-50 minutes until golden brown.  Make sure it’s cooked in the center before removing from the oven.

Dust with confectioners sugar before serving . Serve with  1 cup whipped heavy cream mixed with 2 Tablespoons Preserved Lemon Cream or Meyer Lemon Spread . 

Makes two 8 inch tarts

Buon appetito! copyright 2010 Alisa Barry