Directions:
- Prepare the Pastry Dough:.
- Sift the flour and salt into a small bowl. Use a pastry blender to cut in the butter until the mixture reaches the consistency fo coarse crumbly meal. Turn out onto a clean dry surface.
- Make a well in the center of the dough, pour in 4 Tbl milk and knead into the flour mixture, adding in additional milk as needed (the dough should become a little moister and slightly more pliable than pie dough). Roll the dough into a ball and flatten into a disk by gently pressing between your hands. Wrap the disk in plastic wrap and chill for at least 30 minutes and up to a week.
- Prepare the Vegetable Filling:.
- Heat the olive oil in a small skillet over medium heat. Saute the sliced garlic until translucent, 2-3 minutes. Toss in the julienned zucchini and saute until just cooked and bright green, about 2 minutes. Cool and drain off any excess liquid.
- Peel and seed the roasted poblanos. Slice into thin strips and add to the sauteed vegetable mixture. Set aside.
- Prepare the Custard:.
- Combine the eggs and goat cheese in the bowl of a food processor fitted with a metal blade; pulse just until smooth. Add in the half-and-half, salt and white pepper, puree until smooth.
- Assemble the Tart:.
- Roll the chilled pstry dough out on a lightly floured work surface until it reaches the thickness of pie crust. Press into the bottom and up the sides of an 8 inch tart pan with a rmovable bottom. Let the dough rest ro 5 to 10 minutes, then trim any excess from the edges with a sharp knife.
- Sprinkle the vegetable mixture over the bottom of the crust. Pour in the egg custard to just below the rim of the dish and bake in a 325 degree oven until the custard is set and a knife comes out clean when inserted into the center, about 70 minutes. Allow the tart to cool to room temperature and then seal in plast wrap; remove from the tart pan just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 546.07 Kcal (2286 kJ) | ||
| Calories from fat | 344.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.28g | 59% | |
|---|---|---|---|
| Cholesterol | 209.14mg | 70% | |
| Sodium | 586.98mg | 24% | |
| Potassium | 520.78mg | 11% | |
| Total Carbs | 29.21g | 10% | |
| Sugars | 0.77g | 3% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 22.96g | 46% | |
| Vitamin C | 27.5mg | 46% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.6mg | 14% | |
| Calcium | 426.5mg | 43% | |
| Amount Per 100 g | |||
| Calories | 225.14 Kcal (943 kJ) | ||
| Calories from fat | 142.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.78g | 59% | |
|---|---|---|---|
| Cholesterol | 86.23mg | 70% | |
| Sodium | 242.01mg | 24% | |
| Potassium | 214.72mg | 11% | |
| Total Carbs | 12.04g | 10% | |
| Sugars | 0.32g | 3% | |
| Dietary Fiber | 0.73g | 7% | |
| Protein | 9.47g | 46% | |
| Vitamin C | 11.3mg | 46% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.1mg | 14% | |
| Calcium | 175.8mg | 43% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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