Savory tarts also known as quiches can make a very nice light dinner accompanied by a green salad. My grandmother made these every summer. She of course made the dough from scratch, but when you’re pressed with time, you can just use a ready made Pillsbury dough sheet. Take it out from the freezer in the morning so it’s defrosted by dinner time.
All you need is:
- 1 ready made Pillsbury dough sheet
- 3 eggs
- 1 cup crème fraîche or sour cream
- 5 goat cheese medallions, 2-3 oz. each
- 2 oz. Gruyère cheese, finely grated
- a small bunch of chives or basil, snipped
- fine sea salt
Roll out ready made dough to an 11 inches loose-based buttered tart pan and prick bottom with a fork. Preheat the oven to 400°F. Line with parchment paper and fill with baking weights. Bake in the preheated oven for 15 minutes, then remove the paper and weights and bake for 10 minutes, until golden. Let the tart cool slightly before filling. Leave the oven on.
To make the filling, simply mix the eggs, crème fraîche, and a large pinch of salt in a bowl and whisk well. Arrange the 5 goat cheese medallions at bottoms of the shell tart. Pour in the egg mixture and sprinkle with the Gruyère. Sprinkle the chives or basil herbs over the top. Bake for 20-30 minutes, until browned.
Et voilà! Serve it warm with a nice cool rosé like Le Rosé de Mouton Cadet.
Stay tuned for my tomato tart recipe and other easy French homemade dishes that I’ll be cooking in a few weeks in my Grandmother’s kitchen.
Bon appétit!
The is an amazingly good, albeit rich, recipe. Easier to make than I anticipated. Had it with an edamame salad and white wine. Thank you, Christine.
Hi Andy, I’m so glad you enjoyed it! Look for the Tomatoe Tart a la Provencale recipe very soon!