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Savory Lemon Pepper Vegetable Tart

4/24/2018

Makes one 11” tart

1 prepared Lemon Pepper Pie Crust (see recipe below)

1 large onion, about 8 oz., thinly sliced
4 oz. salted butter
2 tablespoons olive oil
1 cup carrots, julienned
¾ cup leeks, julienned
½ cup shitake mushroom, thinly sliced
1¼ cup zucchini, julienned
1 scant tablespoon, all purpose flour
¾ cup 2% fat milk, room temperature
½ heaping cup crème fraiĉhe
1 large egg
1 teaspoon Dijon mustard
½ teaspoon thyme leaves
7 to 7.5 oz. goat cheese, preferably in log form

Preheat oven to 375º
Melt the butter with the olive oil in a large sauté pan over medium heat. Add the sliced onions and cook, stirring occasionally, until they are transparent, about 10 minutes. Do not let them brown.
Add the carrots to the onions, stirring occasionally, and cook for about 5 minutes more.
Add the leeks, mushrooms and zucchini, again stirring occasionally, and cook for another 3 minutes.
Add the thyme, mix gently.
Add the flour and stir until absorbed and blended with the liquids.
In a small bowl, light beat the milk, crème fraiĉhe and egg together. Season with salt and pepper to taste and set aside.
Spread the mustard evenly across the baked pie shell.
Cut the goat cheese in to slices and distribute them across the pie shell.
Spoon the vegetable mixture across the top of the cheese in the pie shell.
Gently pour the milk mixture over everything in the pie shell. Place in the oven and bake for about 45 minutes, until the crust is golden.

LEMON PEPPER PIE CRUST

Makes 1 -11” crust

1¼ cup all-purpose flour
10 tablespoons sweet butter, diced and cold
1 large egg, slightly beaten
Juice of 1 lemon
Zest of one lemon
¼ teaspoon salt
½ teaspoon freshly ground black pepper

Preheat oven to 375º.
Mix flour, salt, pepper and spices with butter bits until there is a sandy texture. If you use a processor, use only a few pulses. If you use a mixer with a paddle, again, do not overwork the dough.
Add in the lemon juice, zest and the egg. Mix only until incorporated. Shape into a disk and refrigerate about 30 minutes before rolling it out.
Roll the dough out on a very lightly floured surface.
Gently place in a tart pan with removable sides. Prick the dough with a fork.
Place the pie shell in the oven for approximately 10 minutes. Remove to a cooling rack.

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CREMA DI CIOCCOLATO DI ESPRESSO ESPRESSO CHOCOLATE POT DE CREME By Barbara Mojon-Gugnoni

4/7/2018

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Serves 4

4.5 ounces bittersweet chocolate, a combination of between 60 and 70% - Flavor is deepest when you use really good quality chocolate and a variety of brands for the subtle nuances in each different chocolate. If possible, use Fair Trade chocolate.
3 large egg yolks
Pinch of salt
⅛ cup or 2 tablespoons of sugar
½ cup or 4 ounces heavy cream
½ cup, plus 2 tablespoons or 5 ounces half and half
2 teaspoons vanilla extract
1½ teaspoons espresso
1 ounce of shaved chocolate for garnish

Chop the chocolate fine and place it in a heatproof bowl. Place a fine mesh strainer over the bowl.
In a medium saucepan, whisk egg yolks, sugar and salt together until combined.
Add heavy cream and half and half and whisk until all ingredients are well blended.
Place egg mixture over medium heat and cook, stirring constantly with a spatula until thick and glossy and it reaches a temperature of 180º on an instant read thermometer. (Or draw your finger through the mixture on the spatula. If a line remains and does not fill back in then the custard is ready.)
Immediately pour the hot custard through the fine mesh strainer and let it sit with the chocolate for a few minutes.
Whisk gently until fully combined and divide between four heatproof serving dishes.
Let sit at room temperature until cool, then cover surface with plastic wrap and refrigerate until chilled. Serve with sweetened whipped cream and garnish with chocolate shavings.

NOTE: Pot de creme is very often made by baking it in a water bath like creme brulee. This recipe simplifies the cooking procedure and was adapted from America's Test Kitchen.

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Savory Lemon Pepper Vegetable Tart

CREMA DI CIOCCOLATO DI ESPRESSO ESPRESSO CHOCOLATE POT DE CREME By Barbara Mojon-Gugnoni

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