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
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
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
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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