Goat Cheese Custard Tart with Fresh Greens and Citrus Vinaigrette
Source: Trace Leighton and Daniel Clayton, Origen - A farm to fork restaurant
Recipe Type: Breakfast | Seasons: Spring
This recipe was demonstrated for CUESA’s Market to Table program on April 21, 2012.
Serves 6
INGREDIENTS
Tart Shell
1½ cups all-purpose flour
¼ teaspoon salt
½ cup butter, cubed and chilled
Approximately ⅓ cup ice water
Tart Filling
1 tablespoon butter
2 torpedo onions, sliced
1 bunch asparagus
10 ounces fresh goat cheese
4 ounces fromage blanc
1 cup cream
3 eggs
2 tablespoons minced mixed herbs (thyme, fennel fronds, chervil)
Salt and pepper, to taste
Citrus Vinaigrette
1 grapefruit (or pomelo, Oro Blanco, Marsh grapefruit, etc.)
1 small shallot, finely minced
3 tablespoons champagne vinegar
⅛ cup extra-virgin olive oil
1 sprig Italian parsley, minced
Salt and pepper, to taste
Fresh greens (arugula, cress, etc.)
2 ounces aged goat cheese, shaved
PREPARATION
Preheat the oven to 375˚F.
To make the shell, place the flour and salt in the bowl of a food processor. Pulse once or twice. Add butter and pulse until the mixture resembles breadcrumbs. Add the water slowly, through the top of the processor, until the dough comes together in a ball. Wrap the dough in plastic and chill for 15 to 30 minutes, or up to 2 days.
Roll out the tart shell, making sure the edges are slightly above the shell. Set aside.
To make the filling, heat the butter in medium pan and sauté the onion over low heat for 5 minutes, or until tender; set aside. Peel the asparagus stems up to the tips to avoid strings. Cut the peeled stems on the bias into ½-inch pieces. Blanch in lightly salted water for 30 seconds, shock in cold water, and set aside.
Cream the fresh goat cheese and fromage blanc in a large bowl; drizzle in the cream. Beat the eggs separately, then fold into the cheese. Add the asparagus, herbs, salt, and pepper and mix until well blended.
Pour the goat cheese mixture into the shell. Bake for 20 to 30 minutes, rotating once. Scatter the onions on top of the tart; bake until the tart is firm when shaken and the top is lightly browned.
To make the vinaigrette, zest and squeeze the grapefruit. Mince 1 teaspoon of the zest. Place the juice in a large bowl, add the vinegar and shallot, and macerate for 10 minutes. Whisk in the oil and add the parsley and minced zest. Season, taste, and adjust. A slight touch of honey might be a useful addition if the juice is extremely tart. This will keep refrigerated for up to 5 days (shake well before use).
Allow the tart to cool for 10 minutes and serve at room temperature. Toss the greens lightly with vinaigrette, season, and add the aged goat cheese. Serve atop slices of tart. Enjoy with a nice Albariño or Vinho Verde.
