An Earthy Herb Tart

Over the Christmas break at my parent's home, we watched a cooking show in which the cook was making a salmon and arugula tart.  I had never actually paid attention when watching someone make a tart crust because I didn't think I would ever be able to make one or even want to try to make a crust from scratch.  While watching this show, I thought to myself, "I could do that."  Homemade crusts can definitely be intimating but the cook on this show made it look so easy.  Reveling in that determination, the below tart recipe was created.

I actually came up with the herbed crust combo on Wednesday morning but couldn't decide what to fill the crust with until Thursday afternoon. After much thought, I decided to combine the simplicity of zucchini and squash with the buttery herb crust.  I thought it would allow a good balance and help the tart keep an earthy vegetable flavor at the same time.  I was also hoping to prevent that heavy feeling you get sometimes after eating a breakfast tart.  I wanted to keep the filling light and clean.

I am really happy with how this recipe turned out.  It looked so beautiful and tasted so delicious. I ate three pieces yesterday (spaced throughout the day- don't judge me) and had one this morning for breakfast.  If you aren't a huge fan of egg whites, just use 6 whole eggs instead.  Also, make sure you salt the whisked eggs pretty well whenever you get to that step, otherwise it might turn out a little bland.  If you try this, I hope you enjoy it!

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Zucchini, Squash, and Goat Cheese Herbed Tart

Crust
1 1/2 cups of flour
1/2 teaspoon Kosher salt
1/4 scant teaspoon of pepper
1 tablespoon dill
1 tablespoon parsley
1/2 cup of butter, cut into tablespoon sections

Filling
2 medium zucchini, chopped
1 medium squash, chopped
4 egg whites
3 whole eggs
4 ounces goat cheese
salt and pepper

Add flour, salt, pepper, dill, and parsley to a food processor.  Process until mixed thoroughly, about 15-20 seconds.  Add sectioned butter to the food processor.  Process until butter is mixed thoroughly with the flour mixture.  Take crust dough and mold into a ball.  Place the ball on a piece of plastic wrap and wrap tightly.  Place dough in the fridge to chill for 10 minutes.

While the dough in the fridge chilling, preheat the oven to 350 degrees.

Meanwhile, place the chopped zucchini and squash in a skillet lightly oiled.  Salt and pepper to taste.  Saute for about 5-7 minutes or until the vegetables are slightly soften.  Place vegetables and skillet to the side.

After the 10 minutes of chilling are complete, take the dough out of the fridge and unwrap it from the plastic wrap.  Take the dough and place it on a floured surface.  Roll dough out until it is about 10 inches in diameter and a little over 1/4 inch thick.  Place dough in a pie dish and press to fit.  (Imperfection is perfectly fine here.  Just try to fill as many holes as possible.)  Thoroughly prick the edges and bottom of the dough with a fork.  Bake the dough for 10 -12 minutes or until lightly browned.

While crust is baking, separate out four egg whites and add to a large mixing bowl.  Add three whole eggs to the bowl as well.  Whisk until well mixed.  Add salt and pepper.  Whisk again. Place to the side.

After the crust is lightly browned, take the pie dish out of the oven and gently spoon in the zucchini and squash into the crust.  Sprinkle the goat cheese all over the top of the vegetables.  Pour the whisked eggs over the vegetables and cheese.  Bake at 350 degrees for 35-40 minutes or until the goat cheese is lightly browned.  Cool for about 15 minutes before serving.  Enjoy!

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